Prep the potatoes: Scrub and peel the potatoes if you like (peeling is optional). Cut into 1/4–1/3-inch thick sticks. Try to keep them similar in size so they cook evenly.

Soak to remove starch: Place the fries in a large bowl of cold water and soak for 20–30 minutes. This helps them crisp up. If you’re short on time, even 10 minutes helps.

Dry thoroughly: Drain and pat the fries dry with clean kitchen towels or paper towels. Dry fries = crispy fries.

Season and oil: Toss the fries with oil, salt, and any optional seasonings. Coat them evenly but don’t drench them—just a light sheen is enough.

Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps prevent sticking and boosts crispiness.

Load the basket: Arrange fries in a single layer with a little space between them. Crowding leads to steaming, not crisping. Cook in batches if needed.

Air fry and shake: Cook at 380°F for 12–16 minutes. Shake the basket halfway or use tongs to toss. If you like them very crisp, add 2–4 minutes more at the end.

Taste and finish: Transfer to a bowl, taste, and add a pinch more salt while they’re hot. Serve right away.