Ingredients
- 2 russet potatoes
- 1 tablespoon canola oil
- kosher salt and freshly ground pepper
Preparation
Step 1
Run the potatoes through the large grates of a spiralizer. Use kitchen
shears to cut the curls after every three to four rotations.Put the
potatoes in a bowl, add water to cover and let soak for at least 30
minutes.
Drain the potatoes and rinse well. Dry with paper towels and pat dry,
removing as much moisture as possible. Transfer to a bowl and add the
canola oil. Season with salt and pepper and toss to coat.
Method 1: Place half of the potatoes in the fry basket and insert into the
air fryer. Cook for 5 minutes, then increase the temperature to 390°F. Pull
out the basket and, using tongs, toss and stir the potatoes. Return the
basket to the fryer. Continue cooking until the potatoes are cooked through
and golden brown on the outside, 10 to 12 minutes total, opening the
basket three or four times during cooking to toss and stir them. Return the
fyer temperature to 360°F and repeat to cook the remaining potatoes. Serve
immediately. Serves 4
Method 2: Preheat oven to 450°F. Spray baking sheet with Pam. Lay the
potatoes on the baking pan and bake, stirring once or twice, 20 - 25
minutes until golden brown.