Ingredients:

  • 1.5 lbs Yukon Gold or Russet Potatoes
  • 1.5 tbsp Avocado Oil or High-Heat Olive Oil
  • 1 tbsp Cornstarch
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. The Precision Cut: Wash and thoroughly dry the potatoes. Leaving the skins on, dice them into uniform 3/4-inch (2cm) cubes to ensure even cooking and structural integrity.
  2. The Starch-Oil Emulsion: Place the dry potato cubes into a large mixing bowl. Drizzle with avocado oil and toss to coat thoroughly. In a separate small bowl, whisk together cornstarch, salt, smoked paprika, garlic powder, and black pepper. Sprinkle the dry mix over the oiled potatoes and toss vigorously until a thin, matte paste forms on the surface of each cube.
  3. The High-Velocity Blast: Preheat your air fryer. Arrange the coated potatoes in the basket in a single layer (cook in batches if necessary). Air fry at 400°F (200°C) for approximately 20 minutes, shaking the basket halfway through to ensure maximum Maillard browning and a consistent golden glow.