Ingredients:

• 2 pounds Idaho® potatoes, such as russet
• 2 tablespoons olive oil
• Salt, to taste


For the Smoky Tomato Aioli:

• ¼ cup sundried tomatoes in oil, drained
• ½ cup mayonnaise
• 2 garlic cloves
• 1-1½ teaspoons smoked paprika

Directions:

For the French Fries:

1. Wash the potatoes, peel if desired (I usually keep the peel on) and cut into ¼˝ slices.

2. Place in a bowl and cover with cold water – this will help prevent a mushy French fry. Let stand in water for about 10-30 minutes or up to overnight covered in the refrigerator.

3. Drain, pat dry, and toss lightly in the oil.

4. Place in the air fryer basket and cook at 360°F for 25-30 minutes, tossing every 5-10 minutes. Cook until golden brown, adding a few minutes if needed to get the desired doneness. Work in batches if needed.
5. Remove, season with salt, and serve immediately.


For the Smoky Tomato Aioli:

1. In a food processor, add drained sundried tomatoes, mayonnaise, garlic, and smoked paprika.
2. Blend until smooth. Will keep covered in the refrigerator for up to a week.