Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled or unpeeled, scrubbed
  • 2 quarts (2 liters) cold water
  • 2 tablespoons (30ml) kosher salt, plus extra for seasoning
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon paprika (optional)
  • Freshly ground black pepper, to taste

Instructions:

  1. Cut the potatoes into even ¼-inch thick fries.
  2. Place the cut fries in a large bowl of cold water with 2 tablespoons of salt. Soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
  3. Drain the fries thoroughly and pat them completely dry with paper towels. This is crucial for crispness!
  4. In a bowl, toss the dried fries with olive oil, garlic powder (if using), paprika (if using), salt, and pepper. Make sure they're evenly coated.
  5. Preheat your air fryer to 350°F (175°C). Arrange the fries in a single layer in the air fryer basket, being careful not to overcrowd. You may need to cook in batches. Cook for 8-10 minutes.
  6. Increase the air fryer temperature to 400°F (200°C). Air fry for another 12-15 minutes, or until the fries are golden brown and crispy, shaking the basket halfway through for even cooking.
  7. Immediately after air frying, season with additional salt to taste. Serve hot with your favourite dipping sauces.