PREP TIME: 40 minutes

COOK TIME: 25 minutes

TEMPERATURE:330℉/166℃

2 liters water

1 tablespoon salt

2 large russet potatoes, thinly sliced

1 tablespoon olive oil

Salt & pepper, to taste

1  MIX together the water and salt in a large bowl until all the salt dissolves.

2  THINLY SLICE the potatoes. Using a mandolin is highly recommended (use a 1.5 mm blade).

3  SOAK the potatoes in the salt water for 30 minutes.

4  DRAIN the potatoes and pat them dry.

5  SELECT Preheat on the Proscenic  Air Fryer, adjust to 330℉/166℃, and press Start/Pause.

6  COAT the potato slices with olive oil.

7  LAYER the oil-coated potatoes in the preheated air fryer.

8  COOK the potatoes at 330℉/166℃ for 25 minutes. Make sure to shake the baskets halfway through cooking.

9  SEASON the potatoes with salt and pepper when done cooking.