If you want to soak these in the morning and air fry them for dinner, you can refrigerate the potatoes in the interim once they’ve been soaked in cold water. Or soak them in the fridge all day in cold water.
- 1 1/2 pounds russet potatoes (peeled if you want)
- 2 teaspoons canola oil or other vegetable oil
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1/2 teaspoon fine sea salt (or regular salt)
- 1/4 teaspoon freshly cracked black pepper
- Air fryer
1 Soak the potatoes. Scrub the potatoes clean and slice them long ways, 1/4 to 1/2-inch thick. Soak them in a bowl of ice water for at least an hour, or up to 24 hours (in the fridge) if need be.
2 Preheat the air fryer: Preheat the air fryer to 390°F for about 15 minutes.
3 Dry and season potatoes: Remove the potatoes from the bowl and lay them out on a paper towel or clean kitchen towel. Dry them thoroughly, and then transfer them to a medium bowl and toss them with the oil, rosemary, salt, and pepper.
4 Air fry the potatoes: Remove the air fryer basket and add the potatoes, positioning them as evenly as you can. Set the timer for 10 minutes and fry the potatoes.
Slide the basket out, toss the potatoes to redistribute them—you may notice some spots look more air fried than others.
Fry for another 10 to 12 minutes, until they start to look dry and crispy. (If any pieces seem excessively brown, remove them before you turn the fryer back on.)
5 Serve: Remove from the fryer and place in a serving bowl. Let them cool for a few minutes (I know it’s hard, they’re French fries!) and taste. They should crisp up a little bit as they cool. Toss with additional rosemary, salt, and/or pepper if desired.
If for some reason you find yourself in a situation with leftovers, you can refrigerate them, covered for a few days. Simply reheat them in a little oil in a hot cast iron pan or skillet and they’ll perk right back up.