Ingredients:

  • 2 lbs Russet or Maris Piper Potatoes
  • 1 Tablespoon neutral high-heat oil (e.g., canola, vegetable, or avocado oil)
  • 1 teaspoon fine sea salt (or to taste)
  • Cold water (for soaking)
  • 1 Tablespoon White Vinegar (Optional)

Instructions:

  1. Peel (optional) and cut potatoes into uniform sticks, aiming for 1/3 to 1/2 inch thick (about 1 cm). Uniformity is key for even cooking.
  2. Place cut potatoes in a large bowl. Cover completely with cold water and add the optional vinegar. Let soak for at least 30 minutes, or up to an hour, to release excess starch.
  3. Drain the potatoes completely. Lay them out on paper towels or a clean cloth. Pat them bone dry. Any moisture will cause steaming.
  4. Preheat your air fryer to 380°F (195°C).
  5. In a clean bowl, toss the dry fries with the 1 Tbsp of oil until lightly coated.
  6. Place fries in the air fryer basket in a single layer (do not overcrowd). Air fry for 10 minutes (First Cook Phase).
  7. Shake the basket vigorously. Continue air frying for another 5-8 minutes until the edges start looking lightly golden and slightly firm.
  8. Increase the air fryer temperature to 400°F (200°C). Cook for a final 3-5 minutes, checking frequently, until deeply golden brown and perfectly crisp (Second Cook Phase).
  9. Immediately transfer hot fries to a bowl. Sprinkle generously with salt and toss quickly to coat. Serve straight away.