Ingredients:

  • 2 large Russet Potatoes (about 900 g), peeled and cut into 1-inch (2.5 cm) cubes
  • Cold Water (as needed, for soaking)
  • 5 Tablespoons High-Heat Neutral Oil (Avocado oil, light olive oil, or goose/duck fat)
  • 1 Teaspoon Flaky Sea Salt
  • 5 Teaspoon Freshly Cracked Black Pepper
  • 1 Teaspoon Garlic Powder
  • 5 Teaspoon Smoked Paprika

Instructions:

  1. Peel the russet potatoes completely. Cut them into uniform 1-inch (2.5 cm) cubes. Uniformity is key for even cooking.
  2. The Cold Soak: Place the diced potatoes into a large bowl and cover them completely with cold water. Allow them to soak for at least 30 minutes to remove excess surface starch, which is the secret to a proper crunch.
  3. Rinse and Drain: Drain the starchy water and rinse the potatoes thoroughly under cold running tap water.
  4. Dry Thoroughly: Spread the potatoes out on a clean, absorbent kitchen towel or several layers of paper towels. Pat them completely dry. Any remaining moisture will turn to steam and ruin the crisp texture.
  5. Preheat: Preheat the air fryer to 400°F (200°C) for at least 5 minutes.
  6. Oil Coating: Place the dried potatoes back into the empty, dry bowl. Drizzle with the chosen high-heat neutral oil (1.5 Tbsp). Toss well, ensuring every piece has a light, even coat of fat.
  7. Dry Seasoning: Sprinkle the flaky sea salt, black pepper, garlic powder, and smoked paprika over the oiled potatoes. Toss again vigorously until all the seasonings adhere perfectly.
  8. First Fry Batch: Transfer the seasoned potatoes to the air fryer basket. Do not overcrowd the basket. The potatoes should be in a single layer or slightly overlapping, but air must be able to circulate freely. Cook in two separate batches if necessary.
  9. The Cook Cycle: Air fry at 400°F (200°C) for 25–30 minutes total.
  10. The Shake: After 10 minutes, pull the basket out and give it a hearty shake to redistribute the potatoes. Repeat the shaking every 5–7 minutes thereafter.
  11. Check for Doneness: The potatoes are ready when they are deep golden brown, crusty on the outside, and easily pierced with a fork. Serve immediately.