Preparation of potatoes is pretty much what’s most important in the recipe. Peel the potatoes and shred them using a shredder. I have one of those box shredders from Ikea. Any sharp one will do.

Shred the potatoes and press them well to release all the water. I put them in a colander and squeeze with something heavy on the top to enable that.

Then use paper towels to dry out the potatoes as much as you can. This is most important for crispy hash browns. Assemble the seasonings that you are planning to use.

Preheat air fryer at 175C or 350F for 5 minutes. Brush the basket with oil.

Now toss the dried shredded potatoes with 1 tsp. oil, salt, pepper and cayenne (if using). If you are using any other herbs or spices add them here.

Now place the seasoned shredded potatoes in your air fryer basket to form a nice layer on the basket.

Air fry at 175C or 350F for about 5 minutes. Flip the potatoes. You may lightly brush with oil and air fry for about 2-3 minutes more depending upon the browning you desire.

I normally use a knife and cut the potatoes in a cross when I lay them down. This helps in flipping them and also picking them out.

Once down, take out your shredded potatoes and serve as you like. They are absolutely delicious.