Ingredienti:

  • 800g di patate a pasta gialla o varietà Russet
  • 15ml di olio extravergine d'oliva
  • 5g di sale fino
  • 1g di amido di mais

Istruzioni:

  1. Lava le patate and cut into uniform sticks about 1 cm thick. Immerse them in a bowl of ice water for at least 20 minutes, changing the water until it is clear to remove surface starch.
  2. Drain the potatoes and dry them meticulously with a cotton cloth or paper towel. The absence of humidity is fundamental for crispness.
  3. Put the potatoes in a dry bowl, add the amido di mais. Mix well to distribute the condimento and then add the oil.
  4. Preheat the air fryer to 180°C. Cook the potatoes for 15 minutes, shaking the basket every 5 minutes for uniform cooking of the inside.
  5. Raise the temperature to 200°C and continue cooking for another 10 minutes until you get an intense golden color.
  6. Transfer the potatoes to a bowl, add the salt only at this time, jump quickly and serve immediately.