Start by peeling and cutting the potatoes into evenly sized fries about ¼–½ inch thick. Place them in a bowl of cold water and soak for at least 30 minutes to remove excess starch. Rinse until the water runs clear.

For the air fryer version, bring a pot of water to a gentle simmer and cook the fries for 3–4 minutes until slightly tender. If using the deep fry method, heat oil to 300°F and fry the potatoes for 3–5 minutes until pale and softened but not browned.

Remove the fries and spread them on a sheet pan. Dry them completely with paper towels. Moisture is the enemy of crispiness.

If air frying, toss lightly with oil and cook at 380–400°F for 15–20 minutes, shaking halfway through. Work in batches so the fries stay crisp.

If deep frying, raise the oil temperature to 375°F and fry the potatoes for 2–3 minutes until deep golden brown and crispy.

Remove from oil or air fryer and immediately season with kosher salt. Serve hot for best texture and flavor.