Ingredients:

  • 3 large Russet potatoes, peeled
  • 2 tbsp Avocado oil
  • 1 tsp Sea salt
  • 0.5 tsp Garlic powder
  • 0.25 tsp Smoked paprika
  • 1 tbsp fresh Parsley, finely minced
  • 1 tsp Lemon zest

Instructions:

  1. Slice peeled potatoes into uniform rounds, roughly 1/2 inch thick. Use a metal heart-shaped cookie cutter to punch out the centers from each slice.
  2. Submerge the potato hearts in a bowl of ice-cold water for at least 10 minutes to leach out excess surface starch.
  3. Drain the potatoes and pat them thoroughly bone-dry using paper towels to ensure a crispy exterior.
  4. In a large mixing bowl, whisk together the avocado oil, sea salt, garlic powder, and smoked paprika.
  5. Gently toss the potato hearts in the oil and spice mixture until every piece is fully and evenly coated.
  6. Arrange the potatoes in the air fryer basket in a single layer. Air fry for 18 minutes, shaking the basket or flipping the hearts halfway through to ensure even browning.
  7. Remove from the air fryer and garnish with finely minced parsley and fresh lemon zest before serving.