Air Fryer Fries: Crispy & Fluffy Homemade

Instructions:

1. Scrub the 2 lbs of Russet potatoes under cold water. You can peel them if you like, but I prefer the rustic look and extra fiber of the skins.
2. Slice the potatoes into 1/4 inch planks, then stack those planks and cut them into 1/4 inch wide sticks. Note: Uniformity is the only way to ensure they all finish cooking at the same time.
3. Submerge the sticks in a bowl of ice-cold water for at least 20 minutes. Wait until the water looks cloudy, which tells you the surface starch is releasing.
4. Drain the potatoes and spread them out on a clean kitchen towel. Pat them vigorously until they no longer feel slippery or wet to the touch.
5. Toss the dry potatoes in the mixing bowl with 1.5 tbsp of avocado oil. Coat every stick until they glisten under the kitchen lights.
6. Preheat your air fryer for 3 minutes.
7. Place the potatoes in the air fryer basket. It is okay if they overlap slightly, but don't fill the basket more than halfway.
8. Set the air fryer to 375°F and cook for 10 minutes. Listen for the sizzle as the oil begins to activate on the potato surface.
9. Pull the basket out and give it a firm shake. This redistributes the fries so the bottom ones get access to the high velocity air.
10. Increase the temperature to 400°F and cook for another 8-10 minutes until the edges turn deep mahogany and the bodies look blistered.
11. Remove the fries to a dry bowl and immediately toss with 1 tsp sea salt, 0.5 tsp garlic powder, and 0.25 tsp smoked paprika. Note: Seasoning while hot ensures the spices stick to the trace amounts of oil.