Peel the russet potatoes and immediately shred them into a bowl of cold water. This prevents oxidation and removes excess starch, which is key to getting crispy hash browns. Let them soak for 20 minutes, then drain thoroughly and rinse under cold water until the water runs clear. The starch removal is what gives you that golden, crispy exterior rather than a gummy texture.

Transfer the rinsed shredded potatoes to a clean kitchen towel and press firmly to remove as much moisture as possible. Squeeze and wring the potatoes in the towel until they feel relatively dry—this step is crucial for crispiness. Transfer the dried potatoes to a bowl, add the avocado oil, salt, onion powder, and smoked paprika, then toss everything together until the potatoes are evenly coated with the oil and seasonings.

Spread the seasoned potatoes in a single layer in your air fryer basket, pressing them down gently so they hold together while cooking. Air fry at 370°F for 12-18 minutes, shaking the basket halfway through to ensure even browning. I like to check them at the 12-minute mark and cook a bit longer if needed—they should be golden brown and crispy on the edges. Serve immediately while they're still warm and crispy.