Ingredients:

  • 2 lbs Russet Potatoes
  • 4 cups Cold Water
  • 1 tsp Granulated Sugar
  • 1.5 tbsp Avocado Oil
  • 1 tbsp Cornstarch
  • 1 tsp Fine Sea Salt
  • 0.5 tsp Garlic Powder

Instructions:

  1. Peel the Russet potatoes (optional) and slice them into uniform 1/4-inch thick sticks using a mandoline or chef's knife.
  2. Submerge the potato sticks in a large bowl with 4 cups of cold water and 1 tsp of sugar. Soak for 30 minutes to remove excess surface starch. (This soaking time, along with drying, contributes to the passive time. For consistency with article summary timings, we can consider this part of the active/passive prep.)
  3. Drain the potatoes and lay them on lint-free kitchen towels. Pat them thoroughly until bone-dry; moisture is the enemy of crispiness.
  4. Transfer dried potatoes to a clean bowl. Toss with 1.5 tbsp avocado oil until evenly coated.
  5. Sift the cornstarch, garlic powder, and salt over the oiled potatoes. Toss vigorously to create a thin, even starch slurry on each fry.
  6. Arrange fries in the air fryer basket in a single layer (work in batches if necessary). Air fry at 380°F (195°C) for 15-20 minutes, shaking the basket halfway through, until mahogany-colored and crisp.