Cut fresh russets into narrow, even sticks so the fries can cook through before their tips get too dark. A cold-water soak rinses away loose starch, but the drying step afterward matters just as much; water left between the sticks turns the first part of the cook into a steaming session. Start at a moderate air-fryer temperature to soften the centers, then raise the heat for the final few minutes to color the edges. This recipe uses two batches, and the full cooking time includes both rather than pretending a pound of raw fries will crisp in one crowded layer. Salt them as they leave the basket and serve the first batch while the second cooks, or give the first a brief final refresh once all the fries are ready.