Ingredients
3lbs russet potatoes
avocado oil (olive oil can work too)
salt & pepper
paprika
parmesan
parsley to garnish
Directions
Make sure you wash and scrub your potatoes really well prior to starting. They grow in the dirt/earth…so they’re extremely dirty, folks! I think most people know this, but I really can’t stress a good scrubbing enough. Especially because with my recipe, we leave the skin on!!! Once that’s done, pat them dry so they’re no longer wet.
Next, start cutting your potatoes! If you have a mandolin, this will really come in handy. If you don’t, you can cut them like I do. I like to cut them in about 1/4 inch sticks, trying to make them as uniform as possible. Once they’re all cut, place them back into a bowl with cold water and let them soak for about 30 minutes. Drain, rinse, and pat dry again with a paper towel. Place back into a bowl and coat them with your oil, salt, pepper, and paprika (I eye ball all of this – probably 2 tbsp of oil, and then 2 tsp of paprika, plus the s & p). Toss them well so that everything gets coated well with the ingredients. (Note: If you’d like to add a little garlic at this point, that would be delish too!!)
Add your fries into your air fryer basket. TIP: I usually do two batches, because if you overfill your air fryer it will cause them to not cook evenly.
Cook at 375 for 20-25 min, stopping about half way through to toss the basket and flip the fries around.
Top with parmesan and parsley and serve while they’re hot! SO GOOD!!!!
