Air Fryer Shoestring Fries

By Leite's Culinaria

Ingredients

1 pound russet potatoes (unpeeled)
2 tablespoons canola oil (or other mild vegetable oil)
1/4 teaspoon table salt (plus more if needed)
1/8 teaspoon freshly ground black pepper (plus more if needed)

Prep Time15mins
Cook Time20mins
Servings2

Instructions

Trim off the ends of the potatoes. Using a spiralizer fitted with a 1/4-inch (6mm) noodle attachment, cut the potatoes into ribbons. As you spiralize, cut the ribbons into 4-inch (10-cm) lengths with kitchen shears.

Submerge the potatoes in a large bowl of water and rinse to remove excess starch. Drain the potatoes in a colander and repeat the process as needed until the water remains clear. Drain the potatoes one final time, then transfer to a paper towellined rimmed baking sheet, and thoroughly pat dry.

Toss the potatoes with oil, salt, and pepper. Arrange in an even layer in the air fryer basket.

Place the basket into air fryer and set the temperature to 350°F (175°C). Cook, using tongs to toss gently and separate the potatoes every 5 minutes to prevent sticking, until crispy and golden, 20 to 25 minutes.

Season with salt and pepper to taste and serve.