Scrub the russet potatoes thoroughly under cold running water to remove any dirt but keep the skin intact. Place each potato flat on a sturdy wooden surface and slice lengthwise into half-inch planks using a sharp chef knife. Stack two planks at a time and slice them lengthwise again into half-inch thick sticks to form uniform sticks. You will see clean, pale white starches exposed on the freshly cut surfaces while the brown earthy skins trim the outer edges. A faint, earthy potato aroma fills the air as you work through the batch. (I tried cutting them thinner at first, but the tips burnt to a crisp before the centers softened, half-inch sticks are the absolute sweet spot for air frying). Cut the shapes evenly because uniform dimensions prevent smaller pieces from burning while thick ones remain raw.

Submerge the cut potato batons completely under cold tap water inside the large clear glass mixing bowl. Let the sticks sit undisturbed for exactly 15 minutes to draw out excess starches from the cells. Swirl the potato pieces with your hand two or three times midway through the timer to help agitate the liquid. The clear tap water turns cloudy and milky as the loose starch releases from the cut surfaces. The raw potato pieces lose their tacky surface feel and become noticeably firm and snappy to the touch. Miss this window and the surface starch creates a sticky outer layer that traps moisture during cooking and makes the fries soggy. Soak for 15 minutes because removing excess surface starch is what allows the exterior to crisp up properly later.

Drain the cloudy water completely and dump the soaked potato sticks onto a clean, lint-free kitchen towel spread flat. Fold the cloth over the pile and press firmly with both hands using a blotting motion to absorb every drop of moisture. Transfer the dry pieces into a clean, dry large clear glass mixing bowl. The wet sheen vanishes completely as the towel pulls water away from the skin and cut flesh. The raw batons look completely matte and feel bone-dry against your fingers. (I used to skip the heavy blotting, but the residual water created steam in the basket and left the final product limp and steamed instead of crisp). Dry the surfaces thoroughly because surface moisture creates steam that destroys any chance of getting a crispy golden exterior.

Drizzle 1 tablespoon of pure avocado oil directly over the dried potato batons inside the clear bowl. Sprinkle 1 teaspoon of fine sea salt, half a teaspoon of garlic powder, and a quarter-teaspoon of black pepper over the top. Toss the mixture continuously with your hands for 30 seconds using a lifting and turning motion to distribute the ingredients. A glossy, glistening sheen wraps around every single potato piece as the oil spreads thin. The fine specks of sea salt, garlic powder, and dark pepper adhere evenly to the slick cut surfaces. If you miss this uniform coating, some pieces will taste bland while others become overly salty or dry. Toss for 30 seconds because even oil distribution ensures every single fry conducts heat identically for a balanced cook.

Arrange the seasoned potato batons inside the perforated air fryer basket in a loose, casual layer with slight overlap. Slide the basket into the machine and cook at 375°F for exactly 20 minutes without pausing. Pull the container out at minute 10 and shake vigorously to redistribute the pieces so the underside turns upward. You will hear a loud, hot sizzling sound and smell roasted garlic and toasted potato skins midway through the cycle. The pale flesh transforms into a deep golden brown with tiny blisters bubbles and crispy darkened edges. If you don't shake the basket halfway through, the fries on the bottom stay soft and soggy while the top overcooks. Cook at 375°F for 20 minutes because this constant temperature cooks the interior starch while browning the outer skin beautifully.