Showerthought: the countertop display at the appliance store in Fort Wayne made me rethink frozen fries
I was at a store in Fort Wayne returning a busted toaster and the demo guy had a basket of frozen fries going for the crowd. I always wrote off air fryer fries as sad and soggy, so I stood there ready to be smug about it. He pulled them at 14 minutes at 400 and shook the basket twice, and they came out crisp enough that I ate like six of them standing there. He said the trick is a single layer and a quick toss in a teaspoon of oil, no more, and that piles are what make fries steam instead of crisp. I walked out with a basket of my own and did a batch that night, done in 12 minutes flat. So what is the actual best frozen thing to drop in one of these, because fries are handled and I need a new target?