3 large russet potatoes, peeled, halved crosswise, cut in thirds lengthwise, then cut into fat french fries
4 t olive oil
1/2 t salt
black pepper, optional

1. In a large pot, bring 3 quarts of water to a boil. Add potatoes with heat on high. Stir. As soon as water returns to a boil, drain in colander. Allow to cool for 10 min so surface moisture is absorbed.
2. Place potatoes in a large bowl, and add oil, salt, and optionally black pepper. Toss using two spatulas to coat potatoes evenly.
3. Preheat air-fryer at 400°F for 3 min.
4. Cook in air-fryer at 375°F for 14 min. Toss potatoes, either by shaking air-fryer insert, or by emptying back into bowl and then back into air fryer.
5. Cook at 400°F for 7 min. Potatoes should be nicely brown but not black on edges. If not brown enough, cook at 400°F for additional time.

Notes

• I usually do this amount in two batches for less time: 375°F for 12 min, 400°F for 5 min.
• Parboiling is necessary to get a good crust. Also makes the potatoes less dry.
• I like to add pepper before cooking rather than after as its flavor becomes more integrated into the potatoes.
• You can also use Yukon Gold potatoes, which I normally prefer, but I think russets turn out better in the air fryer.
• I usually deep fry in peanut oil, but prefer using olive oil in the air fryer. It seems to get less oxidized or something — it tastes better!