ABOUT THE RECIPE:

These yummy air-fried spuds will perk up any kid-friendly meal! If you would like to bake these tasty fries in a conventional oven, I have included instructions for how to do so, below. Either way you bake them, they are delicious!

Makes 3 to 5 servings

INGREDIENTS:

• 3 to 5 large potatoes, pre-baked and chilled (see note)
• 2 teaspoons olive oil, plus more as needed
• 1/8 teaspoon sea salt, plus more as needed
• Freshly ground black pepper, to taste

Preheat your air fryer to 420 degrees F. (See notes). Cut the potatoes into ¼ to ½-inch thick “fries.” Put the cut (pre-baked) potatoes into a large bowl, add the oil over the top and toss very gently using a wide spatula. Add a tiny bit more oil if needed to coat the fries. Season with salt and pepper. Gently toss to coat.

Put the potatoes in your air fryer basket in a single, even layer, and cook in air-fryer for about 12 minutes (see note), or until most of the “fries” are golden. Let cool 5 minutes and serve.

CHEF'S NOTES:

• Follow manufacturers instructions for your air-fryer.
• If you are cooking the "fries" in a conventional oven, arrange the pre-baked, chilled and cut potatoes on a parchment lined baking sheet and bake at 400 degrees F for 25 to 35 minutes, or until golden brown.
• I like to use large russet (Idaho) potatoes for this recipe. The potatoes may be baked up to 48 hours in advance of preparing the recipe, and stored (covered) in the refrigerator until use.
• To pre-bake the potatoes, carve a small X on the top of each potato to allow steam to escape during baking. Wrap in parchment paper, then in foil, or place the potatoes directly on the center rack of the oven, cut side facing up. Bake for about 1 hour, or until the potatoes are soft when squeezed (use oven mitts!). Using the oven mitts, carefully remove the baked potatoes from the oven.