Ingredients
1½lbsrusset potatoes,peeled
2tspcanola oil,or other vegetable oil
1tbspfresh rosemary,choppedor, 1 tsp dried rosemary
½tspsea salt,fine, or regular salt
¼tspblack pepper,freshly cracked
Preparation
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 if need.
Preheat the air fryer to 390 degrees F for about 15 minutes.
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.
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. Fry for another 10 to 12 minutes until they start to look dry and crispy.
Remove from the fryer and place in a serving bowl. Let them cool for a few minutes Toss with additional rosemary, salt, and/or pepper if desired.
