2 large russet potatoes

1 1/2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder (optional)

1/2 teaspoon paprika (optional)

Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Wash and peel the potatoes (optional), then cut into evenly sized fries.

Place the cut potatoes in a bowl of cold water and soak for 20–30 minutes (optional but recommended for extra crispiness).

Drain and pat the fries completely dry with a clean kitchen towel.

Toss fries with olive oil, salt, and seasonings until evenly coated.

Preheat the air fryer to 380°F (193°C).

Arrange fries in a single layer in the air fryer basket (cook in batches if needed).

Air fry for 18–20 minutes, shaking the basket every 5–6 minutes, until golden and crispy.

Taste and add extra salt if needed. Serve immediately.

Soaking matters: Soaking removes excess starch and helps achieve extra-crispy fries.
Don’t overcrowd: Fries crisp best when air can circulate—cook in batches if necessary.
Dry thoroughly: Moisture is the enemy of crispiness, so pat fries very dry before seasoning.
Serve immediately: Fries are crispiest right out of the air fryer.

Parmesan Fries: Toss hot fries with grated Parmesan and chopped parsley.
Spicy Fries: Add cayenne pepper or chili powder to the seasoning mix.
Herb Fries: Sprinkle with dried rosemary or thyme before cooking.
Sweet Potato Fries: Substitute russet potatoes with sweet potatoes (reduce cook time slightly).