Ingredients
- 1 ½ pounds russet potatoes, washed and dried
- 2 tablespoons vegetable oil, divided
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cut potatoes lengthwise into ½-inch thick slices or planks, then slice the planks into ½-inch thick sticks for the fries.
- Place the potatoes in a medium or large bowl and add enough water to cover them. Drain and repeat until the water stays clear.
- Cover potatoes with hot tap water and let sit for 10 minutes. Drain water and pat potatoes dry with a clean lint-free towel or paper towel.
- In a dry bowl, gently toss potatoes with 1 tablespoon oil. Transfer potatoes to air fryer basket. Set bowl aside for later. Cook at 350˚F/177˚C for 8 minutes.
- Dump potatoes into bowl and gently toss to redistribute. Return potatoes to air fryer and cook until softened and potatoes have turned from white to blond, 5-10 minutes.
- Transfer potatoes back to bowl and gently toss with remaining 1 tablespoon oil, ½ teaspoon salt, ¼ teaspoon garlic powder. Return to air fryer and cook at 400˚F/204˚C, until golden brown and crisp, 15-20 minutes, tossing gently every 5 minutes to redistribute (it may be easier to quickly toss in the bowl than the basket).
- Transfer fries to a plate and season with salt and pepper to taste. Serve immediately.