Wash the potatoes very well and keep the skin on. Use a sharp knife to cut the potatoes into thin sticks, about ¼-inch in thickness. Pat them dry with paper towels to soak up any moisture.
Place the potato sticks in a large bowl along with the olive oil, paprika, salt and pepper. Toss to combine.
Transfer the potatoes to the air fryer and arrange in a single layer. You may need to cook in two batches. Cook until crispy with golden brown edges, shaking the basket halfway through, 15-18 minutes total.
Storage: Store any leftovers in an airtight container for up to 5 days. To reheat, place back into a preheated 380ºF air fryer and heat for about 5 minutes or until just crisp.