Prep:

• Wash & then thinly slice the potatoes so that they are all relatively similar in size.
• Place the sliced potatoes in a large bowl covered with cold water & 1-2 tbsp of salt for at least an hour & up to overnight.
• Drain the fries & let dry completely. I laid them on paper towel & also used this to pat them dry & rest for 30 minutes.
• Once dry add the prepped fries to a clean & dry bowl. Add the avocado oil & pink salt, tossing well.
• See below for the two separate baking methods following the prep.

Air Fryer Method:

• Set your air fryer to 400 degrees F (this was the ‘chip’ setting on mine).
• I cooked them in two small batches to evenly cook them & make them even crispier.
• I cooked mine for 20-25 minutes tossing at 10 minutes, 15, 17 & 20 minutes.
• Once they are thoroughly cooked, & crispy on the outside they are done & ready to be served immediately!

Oven Method:

• Pre-heat your oven to 400 degrees F.
• Place the fries on a parchment paper lined baking tray, evenly so they are well spread out & separated.
• I baked mine for 35-40 minutes, flipping them halfway through.
• They are done when they are nice & crispy on the outside. Keep an eye on them as baking times may vary depending on the oven.