Classic Crispy Air Fryer Fries

1.Prepare the potatoes by cutting them into uniform sticks approximately 1/4-inch (6mm) thick. Keeping the size consistent is essential for even cooking and ensuring every fry reaches the same level of crispness.

2.Submerge the potato sticks in a large bowl of cold water and soak for 30 minutes. This step is critical as it draws out excess surface starch, which allows the potatoes to crisp up rather than becoming gummy.

3.Drain the potatoes and spread them across a clean kitchen towel. Pat them thoroughly until they are bone-dry; any moisture left on the surface will create steam in the air fryer and prevent that signature golden crunch.

4.In a large, dry mixing bowl, toss the dried potatoes with the avocado oil, kosher salt, garlic powder, and black pepper. Ensure every stick is lightly and evenly coated with the oil and seasonings.

5.Preheat your air fryer to 380°F (193°C) for 3 minutes. Arrange the potatoes in the air fryer basket, ensuring they are not packed too tightly; cook in batches if necessary to allow for proper airflow.

6.Air fry at 380°F (193°C) for 15 minutes, removing the basket to shake the fries vigorously every 5 minutes. Shaking redistributes the potatoes so the hot air hits all surfaces equally.

7.Increase the temperature to 400°F (204°C) and cook for a final 3 to 5 minutes. This high-heat blast creates a blistered, rigid exterior while keeping the centers fluffy and light.

8.Transfer the hot fries to a bowl and immediately sprinkle with an additional pinch of kosher salt while the surface oil is still active. Serve immediately while the texture is at its peak.