Prep time: 5 minutes | Cook time: 18 minutes | Serves 2
1 large russet potato (about 12 ounces / 340 g), scrubbed clean, and julienned
1 tablespoon vegetable oil
Leaves from 1 sprig fresh rosemary
Kosher salt and freshly ground black pepper, to taste
1 garlic clove, thinly sliced
Flaky sea salt, for serving
- Set the temperature of the air fryer oven to 400ºF (204ºC). Press Start to begin
- Place the julienned potatoes in a large colander and rinse under cold running
water until the water runs clear. Spread the potatoes out on a double-thick layer
of paper towels and pat dry.
- In a large bowl, combine the potatoes, oil, and rosemary. Season with kosher salt
and pepper and toss to coat evenly. Place the potatoes in the air fryer oven and air
fry for 18 minutes, shaking the perforated pan every 5 minutes and adding the
garlic in the last 5 minutes of cooking, or until the fries are golden brown and
- Transfer the fries to a plate and sprinkle with flaky sea salt while they’re hot.