1medium Yukon gold or russet (Idaho) potato, scrubbed (peeled if you prefer)
1 to 2teaspoonsolive oil
⅛teaspoonblack pepper, more or less to taste
Slice the potatoes into french fry shape, about 1/4-inch thick (see note). If you have a mandolin, you may wish to use that. Thicker cuts (1/2-inch) are fine if you like that better. Cook time will increase (13-15 minutes). Submerge cut potatoes in a bowl of cold water and let soak for 20 minutes (or up to overnight in the fridge).
When the fries are almost done soaking, preheat air fryer to 380ºF (4-5 minutes).
Drain potatoes and pat dry with a paper towel or a lint-free tea/dish towel. Dry bowl and place fries back in bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
Place a single layer of fries in the basket of the air fryer (you can also get away with a double layer) and cook for 10-13 minutes, shaking basket occasionally, or until fries are crispy and golden brown. You can pile them up a little bit but remember that the more air flow, the crispier your fries will be.
Keep an eye on them towards the end. They brown quickly.
Serve immediately or keep warm in oven (see notes).
Yukon gold potatoes have a creamier texture; russet or Idaho potatoes are more like restaurant fries, fluffier and more mealy.
Thicker cut fries (1/2-inch) are fine if you like that better. Cook time will increase to 13-15 minutes.
Double or triple the recipe but cook them in batches.
To keep fries warm: Put cooked fries on a wire baking rack placed on top of a sheet pan in a warm oven (175-200ºF). This will keep the cooked fries warm and crispy while you finish cooking the rest of the fries.
Leftover fries will keep in a covered container (cool completely before sealing) in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat briefly in the air fryer for best results. Frozen fries do not need to be thawed before reheating.