The original recipe was 1.5x the amounts below. I adjusted down for two servings.
1 lb russet potatoes, unpeeled
1.5 T vegetable oil, divided use
1 oz finely shreddedParmesan (I prefer to use shredded if I can and not the pulverized stuff)... about 1/2 c.
3 t finely minced fresh rosemary
salt and pepper to taste
Scrub potatoes and cut in half lengthwise. Put cut side down and slice in 1/2" slices. Turn and cut to 1/2" sticks.
Submerge potatoes in large bowl of water and rinse to remove excess starch. Drain potatoes and repeat until water runs clear. Cover potatoes with hot tap water and soak 10 minutes.
Drain potatoes and transfer to towel-lined cookie sheet (paper or cloth towels both work). Pat dry. Dry bowl and return potatoes. Toss with half the oil and transfer to fryer basket. Arrange for maximum airflow. Set temperature to 350 F and cook for 8 minutes. Gently toss potatoes (ATK says in the bowl... I think they can be done in basket). Return to air fryer (arrange for air) and cook until soft and potatoes have turned from white to blond (may be spotty brown at tips)... another 5-10 minutes.
Put potatoes back in the bowl and toss with half the Parmesan, 2 t of the rosemary, remaining oil, 1/4 t salt, and pepper. Return to air fryer and cook at 400 F until golden and crisp... 15-20 minutes, checking and shaking every 5 minutes.
Put fries in bowl and add remaining Parmesan & rosemary. Shake. Adjust salt & pepper. Serve.
