Air Fryer French Fries
This recipe transforms ordinary russet potatoes into restaurant-quality french fries with a perfectly crispy exterior and fluffy interior, using minimal oil and leaving no lingering smell of grease. Ready in just 35 minutes, these golden fries are a healthier, mess-free alternative to deep-frying that will become your go-to side dish for burgers, sandwiches, and late-night snacks.
Equipment
- Air fryer - Basket-style or oven-style, 4-quart capacity minimum
- Mandoline slicer - (optional but recommended for uniform cuts)
- Clean kitchen towels - Or paper towels, for drying potatoes
- Tongs - Or spatula, for flipping fries
- Microplane zester grater - (optional, for fresh garlic garnish)
Ingredients
- 4 medium russet potatoes - about 2 pounds or 900g total
- 1 tablespoons olive oil - or vegetable oil, 1-2 tablespoons total
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder - optional
- 0.5 teaspoon paprika - optional
- fresh parsley - optional, for garnish, chopped
For Garlic Parmesan Variation
- 0.25 cup Parmesan cheese - freshly grated, for Garlic Parmesan variation
- 2 cloves garlic - minced, for Garlic Parmesan variation
For Loaded Fries Variation
- cheddar cheese - shredded, for Loaded Fries variation
- bacon bits - crispy, for Loaded Fries variation
- sour cream - for Loaded Fries variation
- green onions - sliced, for Loaded Fries variation
For Serving
- ketchup - for serving, optional
- burger sauce - for serving, optional
- ranch dressing - for serving, optional
- honey mustard - for serving, optional
- buffalo sauce - for serving, optional
- truffle oil - for Truffle Fries variation, optional
Instructions
- Scrub potatoes thoroughly, pat completely dry, then cut into 1/4-inch thick sticks about 3-4 inches long.
- Soak cut potatoes in cold water for 15-30 minutes to remove starch, then drain, rinse, and pat completely dry with towels.
- Toss dried potato sticks in a bowl with olive oil, sea salt, black pepper, garlic powder, and paprika until evenly coated.
- Preheat air fryer to 380°F (193°C) for 3-5 minutes.
- Arrange seasoned fries in a single layer in the basket without overcrowding, then air fry at 380°F for 10 minutes.
- Shake basket vigorously to flip fries, then continue cooking for another 8-10 minutes until golden brown and crispy.
- Transfer hot fries to a paper towel-lined plate, sprinkle with additional sea salt if desired, and serve immediately.
Notes
- Choose the right potato: Russet potatoes are ideal because they're starchy and create the fluffiest interior. Yukon Gold potatoes work too, but they'll be slightly less crispy.
- Don't skip the soak: The 15-30 minute cold water soak removes excess starch and is non-negotiable for crispy fries. Patting the potatoes completely dry is equally important.
- Don't overcrowd: Cook in batches if necessary. Overcrowded fries steam each other and won't get crispy. Leave space between each fry for air circulation.
- Shake frequently: Shake the basket at least 2-3 times during cooking to ensure even browning on all sides.
- Season twice: Season before cooking and again right after they come out of the air fryer for maximum flavor.
- Storage instructions: Allow leftover fries to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes to restore crispiness. Do not microwave.
- Freezing uncooked fries: For meal prep, freeze cut, soaked, and dried potato sticks on a baking sheet until solid, then transfer to a freezer bag. Air fry from frozen, adding 3-5 minutes to the cooking time.
- Sweet potato variation: Swap russet potatoes for sweet potatoes, add a pinch of cinnamon to the seasoning, and reduce cooking temperature to 370°F since sweet potatoes cook faster.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 34gProtein: 4gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 590mgPotassium: 620mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 25mgCalcium: 2mgIron: 6mg
Tried this recipe?Let us know how it was!