Ingredients:
- 2 lbs (1 kg) Starchy Potatoes (Russet, Idaho, or Maris Piper)
- 1 Tbsp (15 ml) High-Smoke Point Oil (Rapeseed, Vegetable, or Grapeseed)
- Cold Water (As needed)
- 1 tsp (5 g) Fine Sea Salt (Divided)
- ½ tsp (2 g) Ground Black Pepper (Optional)
- ¼ tsp (1 g) Garlic Powder (Optional)
Instructions:
- Peel the potatoes and cut them into even, uniform sticks (chips) approximately 1 cm (3/8 inch) thick. Consistency is crucial for even cooking.
- Immediately transfer the cut potatoes to a large bowl and cover them completely with cold tap water. Soak for a minimum of 30 minutes (or up to 2 hours) to remove excess surface starch.
- Drain the potatoes thoroughly using a colander. Rinse them quickly under cold running water once more.
- Spread the drained potatoes onto a clean, thick kitchen towel or several layers of paper towels. Pat them until they are absolutely bone dry. Any remaining moisture will result in steamed, soggy chips.
- Transfer the dry chips to the large, empty bowl. Drizzle with the 1 Tbsp (15 ml) of oil. Toss well to ensure every chip is lightly coated. Add half of the salt, pepper, and garlic powder (if using); toss again.
- Preheat the air fryer to 180°C (350°F) for 3 minutes. Load the seasoned chips into the air fryer basket in a single layer, ensuring they do not overlap. Cook in batches if necessary.
- Cook the chips for 10 minutes at 180°C (350°F).
- Open the basket and give the chips a vigorous shake or toss them gently with tongs to redistribute them.
- Increase the temperature to 200°C (400°F). Cook for an additional 8–10 minutes, shaking the basket every 4 minutes, until the chips are deep golden brown and visibly crisp.
- Immediately transfer the hot fries to a serving bowl. Sprinkle with the remaining salt while they are piping hot (this helps the salt stick). Serve straight away.