Ingredients:

  • 2.2 lbs (1 kg) Russet Potatoes, scrubbed and unpeeled
  • 1 tbsp (8g) Cornstarch
  • 3 tbsp (45ml) Avocado or Grapeseed Oil
  • 1 tsp (6g) Fine Sea Salt
  • 1/2 tsp (1g) Smoked Paprika
  • 1/4 tsp (0.5g) Garlic Powder

Instructions:

  1. Preheat your oven to 400°F (200°C). A hot oven is non negotiable for immediate steam release.
  2. Slice the scrubbed (unpeeled) potatoes into uniform 1/2-inch (1.25cm) sticks to ensure even cooking.
  3. Dry the cut potatoes thoroughly with a clean kitchen towel. Place them in a large mixing bowl and sprinkle with cornstarch. Toss vigorously until the edges appear slightly 'scruffy' and matte.
  4. In a small ramekin, whisk together the avocado oil, sea salt, smoked paprika, and garlic powder. Drizzle the mixture over the starched potatoes and toss until every fry is evenly coated.
  5. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 15 minutes without touching. Flip each fry carefully with a spatula. Roast for another 15 minutes until the fries are mahogany-colored and crisp.
  6. Rest for 2 minutes on the hot pan. This helps the crust firm up even more before serving.