Wash and scrub the potatoes well. Leave the skin on for a more rustic feel and extra nutrients, but feel free to peel them if you prefer. Cut the potatoes into uniform ¼ to ½ inch thick sticks. Try to make them as even as possible—this is the key to ensuring they all cook at the same rate.

Place the cut potatoes into a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, or up to a few hours in the fridge. This step removes excess starch from the surface of the potatoes, which prevents them from sticking together and helps them get incredibly crispy.

Drain the potatoes thoroughly. Spread them out in a single layer on a clean kitchen towel or a few layers of paper towels. Pat them completely dry. Water is the enemy of crispiness, and any lingering moisture will steam the fries instead of allowing them to crisp up.

Transfer the bone dry potatoes back to the (now dry) bowl. Drizzle with the olive oil and sprinkle with salt, pepper, and any other seasonings you’re using. Toss everything together with your hands until every single fry is lightly and evenly coated.

Preheat the air fryer to 400°F (200°C). If your air fryer has a preheat function, set it to 400°F. If not, simply let it run at 400°F for about 5 minutes before adding the fries.

Place the seasoned fries in the air fryer basket in a single layer. Do not overcrowd the basket! The hot air needs to circulate around each fry. You will likely need to cook them in two batches.

Air fry at 400°F (200°C) for 15 to 20 minutes, shaking the basket vigorously halfway through the cooking time. The exact time will depend on the thickness of your fries and your specific air fryer model. Start checking them around the 15 minute mark. They're done when they are golden brown, sizzling, and wonderfully crispy on the outside.

Transfer the hot, crispy fries to a serving bowl, taste, and add another pinch of salt if needed. Serve immediately while they are at their peak of perfection.