Air Fryer French Fries
Golden, crispy, and perfectly seasoned, these Air Fryer French Fries are every bit as satisfying as the deep-fried kind — and way less messy. Made with just russet potatoes, olive oil, and a handful of simple seasonings, they come out fluffy on the inside with a perfectly crunchy exterior every single time. No pot of bubbling oil, no greasy cleanup, just delicious homemade fries ready in about 35 minutes.
Equipment
- Air fryer At least 5-quart capacity recommended for cooking in a single layer
- Large mixing bowl For soaking and seasoning the fries
- Chef's knife For slicing potatoes into even fry-shaped sticks
- Cutting board
- Vegetable peeler
- Tongs or silicone spatula For handling fries in the air fryer basket
- Paper towels For drying potatoes thoroughly after soaking
- Kitchen timer
- Baking sheet For keeping cooked batches warm in the oven while remaining batches cook
Ingredients
- 3 large russet potatoes about 1.5 lbs / 680g total; peeled and cut into ¼ to ⅜ inch sticks
- 2 tbsp olive oil 30ml; extra virgin preferred
- 1 tsp garlic powder
- 1 tsp seasoned salt such as Lawry's
- ½ tsp black pepper freshly ground preferred
For Garnish (Optional)
- fresh parsley finely chopped; for garnish
Instructions
- Peel the russet potatoes and cut them into even ¼ to ⅜ inch sticks. Consistent sizing ensures all fries cook at the same rate.
- Submerge the cut fries in a large bowl of cold water and soak for at least 20 to 30 minutes to draw out excess starch. Drain and pat the fries very dry with paper towels before proceeding.
- Transfer the dried fries to a large mixing bowl and toss with 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon seasoned salt, and ½ teaspoon black pepper until every fry is evenly coated.
- Preheat the air fryer to 380°F (193°C) for 3 to 5 minutes. Starting with a hot basket helps the fries crisp immediately on contact.
- Arrange fries in a single layer in the basket (work in batches — do not overcrowd) and cook at 380°F for 15 to 20 minutes, shaking the basket every 5 minutes. For extra crispiness, raise the temperature to 400°F (204°C) for the final 2 to 3 minutes.
- Transfer hot fries to a serving plate, sprinkle with freshly chopped parsley if desired, and serve immediately for the best texture.
Notes
- Don't skip the soak. Soaking removes surface starch and is the single biggest factor in getting crispy fries. Aim for at least 20 to 30 minutes, or up to 1 hour in the fridge.
- Dry thoroughly. Any moisture left on the fries will cause them to steam rather than crisp in the air fryer. Press firmly with paper towels until no visible dampness remains.
- Cook in batches. Overcrowding the basket is the most common mistake — fries need space for hot air to circulate around each one. A single layer is non-negotiable for crispiness.
- Preheat every time. A cold basket slows down the initial searing of the fry surface. Always preheat 3 to 5 minutes before adding the potatoes.
- Shake the basket often. Every 5 minutes is ideal to ensure even browning on all sides.
- Finish at higher heat. Bumping to 400°F for the last 2 to 3 minutes gives you that deep golden color and maximum crunch without burning the inside.
- Leave the skin on if you prefer a more rustic fry — just scrub the potatoes well. Skin-on fries have extra fiber and a slightly earthier flavor.
- Seasoning variations: Try Cajun seasoning, dry ranch mix, or a finish of truffle oil and Parmesan for a flavor upgrade.
- Storage: Refrigerate leftovers in an airtight container lined with a paper towel for up to 3 days. Reheat in the air fryer at 375°F for 3 to 5 minutes — avoid the microwave.
- Freezing: Freeze cooked fries in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Reheat from frozen in the air fryer at 380°F for 6 to 8 minutes.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 36gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 750mgFiber: 3gSugar: 1gVitamin A: 1IUVitamin C: 18mgCalcium: 2mgIron: 8mg
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