Ingredients
Method
- Scrub and peel the Russet potatoes. Slice them into uniform sticks about 1/4-inch thick. Blot dry with paper towels to remove surface moisture.
- Submerge the cut potatoes in a large bowl of cold water and let them soak for 30 minutes. This step pulls out excess starch for extra crispiness.
- Drain the potatoes and pat them completely dry again with fresh paper towels.
- In a small bowl, whisk together the cornstarch, salt, paprika, garlic powder, and onion powder until well blended.
- Place the dried potato sticks in a large resealable bag or mixing bowl. Drizzle with the olive oil and toss to coat each fry lightly.
- Sprinkle the seasoning mix over the oiled fries. Seal the bag or toss in the bowl to distribute the coating evenly.
- Spray the air fryer basket with a little cooking spray or brush with oil to prevent sticking.
- Arrange the seasoned fries in a single layer in the basket, working in batches if needed to avoid overcrowding.
- Air fry at 400°F for 15 to 20 minutes, flipping halfway through, until golden and crispy. Adjust time for your preferred doneness.
- Let the fries rest in the basket for a minute or two after cooking, then transfer to a serving plate.
- Serve immediately with your favorite dipping sauce or enjoy them plain.
Nutrition
Notes
Soaking the potatoes is key for crispiness—don't skip it. For extra crunch, you can add a second tablespoon of cornstarch. Store leftover fries in an airtight container in the fridge; reheat in the air fryer at 350°F for 3-5 minutes. Avoid overcrowding the basket to ensure even cooking. These fries pair perfectly with ranch, ketchup, or a chipotle aioli. If you like them spicy, add a pinch of cayenne to the seasoning mix. Make-ahead: soak and dry the fries up to a day in advance, then refrigerate until ready to cook.
