Ingredients:

  • lbs (900g) Russet Potatoes (or Maris Piper)
  • Enough cold water to cover
  • cup Ice Cubes
  • Tablespoon Olive Oil or Avocado Oil
  • teaspoon Fine Sea Salt (to taste)
  • ½ teaspoon Smoked Paprika (optional)
  • ¼ teaspoon Garlic Powder (optional)

Instructions:

  1. Peel the potatoes and cut them into uniform sticks, approximately ¼-inch (0.6 cm) thick. Consistency is key for even cooking.
  2. Place the cut potatoes into a large bowl. Cover completely with ice-cold water and add the ice cubes. Let the potatoes soak for a minimum of 30 minutes, up to 1 hour, to draw out excess starch.
  3. Drain the potatoes completely. Lay them out on a clean kitchen towel or a thick layer of paper towels. Pat them aggressively until they are bone dry. This step is crucial for crispiness.
  4. Preheat the air fryer to 300°F (150°C). Toss the dry potatoes lightly with half of the oil (about ½ Tbsp). Cook in a single layer (work in batches if necessary) for 10–12 minutes until they look slightly cooked through but remain pale.
  5. Remove the par-cooked fries and set them aside on a clean plate or rack for 5 minutes to cool slightly.
  6. Increase the air fryer temperature to 400°F (200°C). Toss the fries with the remaining ½ Tbsp of oil and any optional seasonings (Smoked Paprika, Garlic Powder).
  7. Return the fries to the air fryer basket (single layer). Cook for another 8–10 minutes, shaking the basket halfway through, until they are deep golden brown and audibly crisp.
  8. Immediately transfer the hot, crispy fries to a serving bowl. Sprinkle generously with fine sea salt. Serve immediately.