Air Fryer French Fries: Crispy, Golden, and Never Soggy

Instructions:

1. Cut the Chips: Peel the potatoes (optional). Cut them lengthwise into 1/3-inch (8mm) uniform sticks. Consistency is crucial for even cooking.
2. Rinse Thoroughly: Place the cut potatoes in a large mixing bowl and cover completely with very cold water.
3. The Soak: Allow the potatoes to soak for at least 30 minutes. This draws out the excess starch, which prevents the chips from steaming and ensures a jolly good crunch.
4. Dry, Dry, Dry (The Essential Step): Drain the potatoes thoroughly using a colander. Transfer them to a clean kitchen towel or layer of kitchen paper. Pat them absolutely bone dry. Any residual moisture will lead to a soggy finish.
5. Preheat: Preheat the air fryer to 400°F (200°C) for 5 minutes.
6. Seasoning: Return the dry chips to the now-dry mixing bowl. Drizzle with the 1 tablespoon of oil. Toss thoroughly to ensure every chip is lightly coated.
7. Add Initial Seasoning: Sprinkle with salt, pepper, and garlic powder (if using). Toss again. Note: Tossing after oil ensures the seasoning sticks.
8. First Batch (Do Not Overcrowd): Transfer the chips to the air fryer basket in a single layer, or at most, a very thin double layer. Overcrowding is the enemy of crispiness—you must cook in batches if your fryer basket is small.
9. Initial Cook: Cook the first batch for 10 minutes at 400°F (200°C).
10. The Shake: Remove the basket and give the chips a vigorous shake or turn them with tongs to redistribute them.
11. Final Cook: Return the basket and cook for another 8–12 minutes (adjusting based on desired crispiness), shaking every 4 minutes, until the chips are deep golden brown and visibly crisp.
12. Rest and Serve: Transfer the finished batch to a rack or paper towel-lined plate. Repeat with any remaining chips. Sprinkle with a little extra flaky sea salt immediately upon removal if desired.