Whisk the almond flour, xanthan gum, and salt together in a small bowl until the mixture looks even throughout. This spreads the binder evenly so the fries hold together instead of breaking at the edges.

Pour in the hot water and add the mashed potato flavor drops, if using, then knead with your hands until a dough forms. The dough should feel like a firm, slightly oily play-doh and should not look dry or crumbly.

Set the dough between two sheets of parchment and roll it to 1/4 inch thick, then cut it into narrow fry shapes about 1/8 to 1/4 inch thick. Thin, even strips cook more uniformly and crisp better than chunky ones.

Arrange the cut fries on a parchment-lined tray and freeze them until solid before cooking. Don’t skip this step because frozen fries are much less likely to fall apart in hot oil and they hold their sharp edges better.

Place the frozen fries in the air fryer basket or tray in a single layer and lightly spray them with olive oil. Leave space around each fry so the hot air can circulate and crisp the surface instead of trapping steam.

Air fry at 400 °F for 6 minutes. The fries are ready when they are deep golden-brown and hold their shape when lifted.

Spread the frozen fries on a baking tray in a single layer and give them a light coating of olive oil spray. A little surface oil helps with browning and keeps the outside from tasting dry.

Bake at 400 °F for 10 to 12 minutes. Look for a rich golden color and edges that feel set rather than soft.

Pour enough olive oil into a large skillet to cover the fries as they cook, then warm it over medium heat. The oil should look hot and lightly shimmering before the fries go in.

Add the frozen fries in a single layer and cook them until golden brown on all sides, turning as needed for even color. They should sound lively in the pan and feel firm enough to lift without bending.

Transfer the cooked fries to a paper towel-lined plate and finish with more salt if needed. The crust will stay crispier if you move them out of the oil as soon as they turn deep golden.