Prep the potatoes: Scrub and peel the potatoes if you prefer. Leaving the skin on adds texture. Cut into even sticks, about 1/4 to 1/3 inch thick. Aim for uniform size so they cook at the same rate.

Soak to remove starch: Place the cut potatoes in a bowl of cold water and soak for 20–30 minutes. This helps the outsides get extra crisp while keeping the centers tender.

Dry thoroughly: Drain and spread the potatoes on a clean kitchen towel or paper towels. Pat them dry until there’s no visible moisture. Dry fries equal crispy fries.

Season: Toss the dried fries with oil, salt, pepper, and any optional spices. Coat them lightly and evenly. You don’t need much oil—just enough to make them glisten.

Preheat the air fryer: Set your air fryer to 375°F (190°C) for 3–5 minutes. Preheating helps jump-start browning.

Load the basket: Arrange fries in a single layer with a little space between. Avoid overcrowding. If needed, cook in batches so air can circulate.

Cook and shake: Air fry at 375°F (190°C) for 10 minutes. Shake the basket or toss the fries to move them around. Return to the fryer and cook another 8–12 minutes, shaking once more, until fries are golden and crisp.

Finish and taste: Sprinkle a little extra salt immediately after cooking, while the fries are hot. Add parsley, Parmesan, or a squeeze of lemon if you like. Serve right away with your favorite dipping sauces.