Step by step

Method

5 steps

1. 1

   Scrub 1½–2 lb Yukon Gold or russet potatoes (peel if you prefer) and cut into even ¼–½-inch sticks. Soak in cold water 15–30 minutes to rinse off surface starch — optional but it helps them crisp. Drain and pat thoroughly dry; wet fries steam.

2. 2

   Toss with 1–2 tablespoons oil and ¾–1 teaspoon kosher salt until every fry looks lightly coated. Add black pepper if you like.

3. 3

   Preheat the air fryer to 380°F. Mist the basket if it sticks, then add fries in a single layer so air can move — cook in batches rather than piling them up.

4. 4

   Air fry 15–20 minutes, shaking every 5 minutes, until the edges are golden and the centers are fluffy when you bite one. Thinner sticks finish closer to 15; thicker need the full 20.

5. 5

   Taste and hit with a pinch more salt. Serve right away. You want golden crisp fries with fluffy insides — not pale limp sticks or dry hollow shoestring.