Scrub the potatoes well, then slice them into even ¼-inch thick strips. Uniform pieces cook at the same pace, so you avoid a mix of burnt tips and underdone centers.

Place the cut potatoes in water to rinse away surface starch, then let them soak briefly before draining. The water will look cloudy, and that is a good sign the fries are heading toward a fluffier texture.

Pat the soaked fries completely dry, transfer them to a large bowl, and toss with the olive oil. The fries should look lightly glossy with no visible wet spots.

Sprinkle in the salt, black pepper, garlic powder, and paprika, then toss again until the fries are evenly coated. You should see the spices distributed across the surface instead of collecting at the bottom of the bowl.

Arrange the fries in the air fryer basket and cook at 380°F for 10 minutes. They should look tender and slightly dry on the surface, with only light browning at this stage.

Shake or toss the fries, raise the heat to 400°F, and cook for 6 to 8 more minutes until crisp and golden. Watch closely during this final stretch because the color deepens fast once the edges start to brown.

Serve the fries warm once they are deeply golden and crisp to your liking. The best batch has a fluffy center, crisp edges, and that faint rattle when the fries bump against each other.