Preheat the air fryer to 375ºF, then slice the potatoes into french fry shapes, about 1/4-inch thick. Place the raw potato slices in a bowl of warm water and let them rest for 10 minutes.
Drain the potatoes, pat dry, and place them in a large bowl. Drizzle them with the olive oil, then season with the salt, garlic powder, and paprika. Toss well to coat the potatoes.
Arrange the seasoned potato slices on the bottom of your air fryer basket, in a single layer, if possible. (I have to do this in 2 batches with my basket-style air fryer.) The more separated the potatoes, the crispier they will be.
Cook the fries at 375ºF for 15 minutes, tossing the fries after 10 minutes to make sure they crisp up evenly. Serve warm with your favorite dipping sauce.
If you have any leftover fries, they can be stored in an airtight container in the fridge for up to 4 days, but they will get soggy with storage. I'd recommend re-heating them in the air fryer again before serving, until they are crisp again.
I like using Yukon Gold potatoes best for french fries, as they have a "creamier" middle. Russet potatoes are drier in texture. If you want to make sweet potato fries, see my Air Fryer Sweet Potato French Fries tutorial instead.