Air Fryer Hash Browns

• 1.5 lbrusset potatoes — about 3 medium, peeled
• 2 tbspolive oil — or neutral oil
• 3/4 tspfine sea salt
• 1/4 tspblack pepper
• 1/4 tsponion powder — optional but very diner

Method

1. 01

   Shred the peeled potatoes on the large holes of a box grater, dropping the shreds straight into a bowl of cold water. Swish, drain, and repeat until the water runs mostly clear — you're rinsing off surface starch that would turn gluey.

2. 02

   Now the step that decides everything: wring the shreds out. Pile them into a clean kitchen towel, twist it into a tight bundle, and squeeze over the sink until your forearms complain. Do it twice. Wet potato steams; dry potato crisps. There is no shortcut here.

3. 03

   Toss the dry shreds with the oil, salt, pepper, and onion powder until every strand glistens.

4. 04

   Lay a perforated liner in the basket and press the potatoes into a loose, even layer about a half-inch thick — packed enough to hold together, loose enough for air to thread through.

5. 05

   Air fry at 390°F for 18 minutes, flipping in sections with a spatula at the 10-minute mark. They're done when deep golden at the edges and crisp on top — air fryers run hot, so check at 14 minutes your first time.