Slice russet potatoes into your preferred shape (I like slicing them thick so the outside gets crispy but they don't dry out)
Soak the potatoes in a bowl or cold water for at least 1 hour. This will get rid of any excess starch and result in a much crispier fry.
You can skip this step as they will still come out good, they just won't be as crispy.
Remove them from the water and pat them completely dry. We don't want any liquid leftover as it will prevent the fries from getting crispy.
Now you can add the potatoes to a large bowl along with your oil and seasonings of choice. My favorite combinations are:
-Garlic powder, paprika, dried parsley, seasoned salt and pepper
Add them to your air fryer in one single layer. If they are all on top of each other they will not cook evenly, so do this in batches if you have to.
Air fry at 375 for about 10 minutes, then bumping up the heat to 425 for the last 3-5 minutes. Give them a stir periodically so they cook evenly.
Every air fryer is different, so cooking time really does depend on that. If they still aren't crispy, just cook them a bit longer.
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