Ingredients
Scale
- 2 large Russet potatoes (scrubbed and cleaned)
- 1 tablespoon extra-virgin olive oil or avocado oil
- 1/2 teaspoon sea salt (plus more to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Freshly cracked black pepper to taste
Instructions
- Wash and scrub your Russet potatoes thoroughly. Peel them if you prefer, but leaving the skin on adds extra nutrients and a rustic crunch. Slice the potatoes into even sticks, about 1/4 inch thick. Aim for uniformity so they all cook at the same rate. Place the sliced sticks in a bowl of cold water for 5 minutes to remove excess starch, then pat them completely dry with a clean kitchen towel. Removing moisture is the secret to maximum crispiness.
- Transfer the dry potato sticks to a large mixing bowl. Drizzle the olive oil over the potatoes and toss them well to ensure every piece is lightly coated. Sprinkle in the garlic powder, smoked paprika, and black pepper. Toss again until the seasoning is evenly distributed. Hold off on adding the salt until right before they go into the air fryer to prevent the potatoes from releasing moisture and becoming soggy.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly grease the air fryer basket or rack. Place the seasoned potatoes in the basket in a single layer. Do not overcrowd the basket; cook in batches if necessary. Set the timer for 15 minutes. At the 8-minute mark, remove the basket and give it a good shake to redistribute the fries. This ensures they brown evenly on all sides.
- Check the fries at the 15-minute mark. If you want them extra crunchy, cook for another 2 to 3 minutes. Once they are golden brown and crispy, remove them from the air fryer. Immediately sprinkle with sea salt while they are still hot. Serve your healthy snack immediately with your favorite dipping sauce like spicy mayo or sugar-free ketchup.
- Cook Time: 25 minutes