Step 1

Scrub the potatoes and peel if desired (I leave the peels on). Slice in half lengthwise, then cut into 1/4-inch-wide slices (a mandoline is the best way to get even fries; watch your fingers!). Turn the slices on their sides and cut into 1/4-inch sticks. If the sticks are long, cut them in half so that your fries are about 3 to 4 inches.

Step 2

Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes.

Step 3

If you’d like to keep the fries warm between batches, preheat the oven to 200 degrees F and keep a baking sheet handy.

Step 4

Preheat the air fryer to 375 degrees F according to the manufactuers instructions. (For my air fryer, that is 3 minutes of preheat time).

Step 5

Drain the potatoes, then transfer them to a clean towel and dry as completely as you can, changing the towel as needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl.

Step 6

Drizzle the potatoes with the olive oil and sprinkle with salt, garlic powder, black pepper, and any other desired seasonings. Toss to coat, making sure the spices and oil are well distributed.

Step 7

FOR FAIRLY CRISPY, SATISFYING FRIES IN FEWER BATCHES: Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 1/2 quarts and I can add about 1/3 of the fries). Make sure the fries are not completely packed together so that the air has plenty of room to circulate. Cook the fries for 5 minutes. Slide the basket out and use tongs to toss the fries. Return to the air fryer and continue cooking for 3 to 7 additional minutes, until crispy and golden brown. The time can vary by several minutes based on your air fryer model. Check on them a few times during the last few minutes to make sure they don’t burn and make note of the time for future batches.

Step 8

FOR MAXIMUM CRISPY FRIES IN MORE BATCHES: Place the potatoes in just one layer in the basket, being careful that they don't touch much or overlap. Cook for 4 minutes, slide the basket out and flip with tongs, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times during the last few minutes and adjust as needed).

Step 9

Remove the fries to a baking sheet or serving plate and immediately sprinkle with kosher salt.

Step 10

Repeat with remaining potatoes, keeping the cooked fries warm on a baking sheet in the oven between batches as desired. Discard any liquid the potatoes have given off that has collected at the bottom of the bowl. Sprinkle with any extra desired toppings. Enjoy!