PREP TIME: 40 minutes
COOK TIME: 25 minutes
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.