Ingredients:

  • 1.5 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 tbsp Olive oil
  • 1 tsp Cornstarch
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1 tsp Dried rosemary

Instructions:

  1. Peel the potatoes and dice them into even 1-inch cubes. Soak the cut potatoes in cold water for at least 10 minutes to remove surface starch.
  2. Drain the potatoes and pat them extremely dry with a kitchen towel or paper towels to ensure maximum crispiness.
  3. In a large mixing bowl, toss the dry potatoes with olive oil until evenly coated. Add the cornstarch, garlic powder, smoked paprika, salt, pepper, and rosemary. Toss vigorously until a thin paste forms on the edges of the potatoes.
  4. Preheat the air fryer to 400°F (200°C).
  5. Arrange the potatoes in the air fryer basket in a single layer, ensuring they are not overcrowded.
  6. Cook for 20 minutes, shaking the basket thoroughly every 7 minutes to ensure even browning and a shattering texture.