Ingredients:

  • 2 lbs Russet potatoes
  • 2 tbsp avocado oil
  • 1 tbsp cornstarch
  • 1 tsp fine sea salt
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika

Instructions:

  1. Peel the Russet potatoes or scrub them well. Slice into uniform 1/4-inch matchsticks using a chef's knife or mandoline.
  2. Submerge the cut potatoes in a bowl of ice-cold water. Let them soak for at least 30 minutes to extract excess surface starch.
  3. Drain the potatoes and lay them on a clean kitchen towel. Blot thoroughly until they are bone-dry to prevent steaming.
  4. In a large mixing bowl, whisk together the avocado oil, cornstarch, garlic powder, and smoked paprika to create a thin slurry.
  5. Toss the dried potatoes in the slurry bowl, ensuring every fry is evenly coated with the starch and oil mixture.
  6. Arrange fries in the air fryer basket. Cook at a lower temperature (approx 325°F/160°C) for 15 minutes to soften the interior, then increase to 400°F (200°C) for the final 10 minutes until mahogany brown.
  7. Remove from the air fryer and immediately toss with fine sea salt while the surface oil is still active.