Cut the peeled russet potatoes lengthwise into 1/2-inch thick slices.

Then, cut the slices lengthwise into 1/2-inch thick batons.

Place the batons in a large bowl of cold water.

Allow them to stand for 30 minutes to remove excess starch.

Drain and pat them dry with paper towels.

Toss the batons with 2 tablespoons of olive oil until evenly coated.

Preheat the air fryer to 400°F for 3 minutes.

Set the timer for 15-20 minutes.

Cook the fries, turning them once, until they are golden brown and cooked.

Serve the hot fries, seasoned with salt.