Ingredients
Scale
- 1.2 kg (2¾ lb) potatoes (any variety), peeled or unpeeled (see note 1)
- 1 tbsp olive oil
- 1 tsp sea salt flakes
- Optional: garlic powder, smoked paprika, rosemary, chicken salt (see note 2 for gluten free)
Instructions
- Cut the potatoes into even-sized chips (fries) – thick or thin depending on your preference (I cut them around 1 cm/½ inch thick, the length of the potato).
- Soak in cold water for 20–30 minutes (optional, but makes them crispier – see note 3).
- Drain and dry thoroughly using a clean tea (dish) towel or paper towel.
- Toss in the olive oil and salt, plus any optional seasonings.
- Preheat the air fryer to 200°C (400°F).
- Air fry in a single layer for 18–22 minutes, shaking halfway through. Start checking from 15 minutes for thinner chips.
- Serve hot, sprinkled with extra salt or seasoning.
Notes
Note 1 – You can peel the potatoes, but I usually leave the skin on and just give them a good scrub. Leaving the skin on adds flavour, fibre and saves time.
Note 2 – Check that the seasonings you use contain no gluten, checking the ingredients panels to be sure.
Note 3 – If time permits, soak the potatoes in water for up to 30 minutes, as it will result in extra crispy chips (fries).
Make ahead
Peel and cut the potatoes and place them in a container or bowl. Submerge completely in water and refrigerate for up to 24 hours. The water will stop the potatoes browning. Do not add salt (as the potatoes will go brown). Strain in a colander, then dry the potatoes with paper towel before use. Cook as per the recipe.
Leftovers
Best cooked and consumed immediately.
- Prep Time: 30 minutes (includes soaking)
- Cook Time: 20 minutes
- Category: Sides
- Method: Air Fryer
- Cuisine: Universal / Fakeaway