4 large russet potatoes

1–2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

Preheat the air fryer to 400°F (200°C).
Wash, peel, and cut potatoes into even strips, about 1/4 inch thick.
Soak the potato strips in water for at least 30 minutes to remove excess starch. Drain and pat dry.
Toss the potato strips with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Place the potato strips in the air fryer basket in a single layer. Air fry for 18-20 minutes, shaking the basket halfway through. For extra crispiness, cook for 2-3 additional minutes.
Remove from the air fryer and serve immediately with your favorite dipping sauce.

Soaking the potatoes helps achieve extra crispiness, but it’s optional.

For a spicier version, add cayenne pepper or chili powder to taste.

If using a different type of potato, Yukon Golds can work but may be slightly softer than russets.

To reheat leftovers, place fries in the air fryer at 375°F for 5 minutes to restore crispiness.