Ingredients:

  • 2 lbs Russet Potatoes
  • 4 cups ice-cold water
  • 3 tbsp Avocado oil
  • 1.5 tbsp Cornstarch
  • 1 tsp Fine sea salt
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/4 tsp Black pepper

Instructions:

  1. Peel the Russet potatoes and slice them into uniform 1/4-inch thick matchsticks.
  2. Submerge the potato matchsticks in a bowl of ice-cold water for 30 minutes to remove excess surface starch.
  3. Drain the potatoes and lay them out on lint-free kitchen towels. Pat them until they are bone-dry to prevent steaming.
  4. In a large mixing bowl, toss the dried potatoes with avocado oil, cornstarch, sea salt, smoked paprika, garlic powder, and black pepper until evenly coated.
  5. Arrange the fries in a single layer on two large rimmed baking sheets lined with parchment paper, ensuring they do not touch.
  6. Bake at 425°F (220°C) for 35 minutes, flipping halfway through, until the exterior is mahogany-colored and crispy.