Peel the Russet potatoes and cut them into uniform 1/4-inch thick sticks. For best results, use a sharp knife or a mandoline. Try to make them as even as possible for consistent cooking.

Place the cut fries into a large bowl and cover them with cold water. Let them soak for at least 20 minutes (or up to 2 hours in the refrigerator). This helps remove excess starch, leading to crispier fries.

After soaking, drain the fries thoroughly in a colander. Spread them out in a single layer on several sheets of paper towels. Pat them completely dry with more paper towels. This step is crucial for crispiness.

Transfer the dried fries to a clean large mixing bowl. Drizzle with olive oil and toss to coat evenly. Add the fine sea salt, garlic powder (if using), and smoked paprika (if using), tossing again until all fries are well seasoned.

Preheat your air fryer to 375°F (190°C) for 5 minutes.

Place a single layer of seasoned fries in the air fryer basket, ensuring not to overcrowd it. Work in batches if necessary (this is key for crispy fries).

Air fry for 10 minutes, then open the basket and shake well to redistribute the fries. Continue to air fry for another 8-10 minutes, or until golden brown and crispy, shaking the basket once or twice more during this time.

Remove the first batch of fries from the air fryer and transfer them to a serving bowl or plate. Repeat with any remaining batches. Serve immediately with your favorite dipping sauces.