Shred the peeled potatoes using the large holes of a box grater or a food processor shredding disk.

Place the shredded potatoes in a bowl of cold water for 10 minutes to extract starch, then rinse under cold running water.

Transfer the potatoes to a clean kitchen towel and squeeze vigorously to remove as much moisture as possible.

In a mixing bowl, toss the dried potato shreds with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika until evenly coated.

Preheat the air fryer to 370°F (188°C).

Spread the potatoes in the air fryer basket in an even layer, pressing down slightly.

Cook for 15 to 20 minutes, flipping the hash brown patty or tossing the shreds halfway through, until crispy and golden brown.