Air Fryer French Fries
Perfectly crispy on the outside and fluffy on the inside, these air fryer french fries use minimal oil and a simple seasoning blend to deliver restaurant-quality results in just 30 minutes.
Equipment
- Air fryer - Basket-style or oven-style, 4-quart capacity or larger
- Large cutting board
- Chef's knife - Sharp, or mandoline slicer for uniform cuts
- Large mixing bowl - For soaking and seasoning
- Paper towels - Or a clean kitchen towel for drying
- Tongs - Or silicone spatula for tossing
- Wire rack - (optional) For keeping batches warm
- Baking sheet - (optional) For keeping batches warm in oven
- Colander - For draining soaked potatoes
Ingredients
- 2 large russet potatoes - about 1.5 lbs or 680g, scrubbed clean
- 1 tablespoon olive oil - 15ml
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon fine sea salt - plus more to taste after cooking
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch - optional but recommended for extra crispiness
Instructions
- Scrub potatoes thoroughly and slice off the ends. Cut into 1/4-inch slabs, then into 1/4-inch sticks, keeping pieces as uniform as possible.
- Place cut fries in a large bowl and cover completely with cold water. Soak for at least 20-30 minutes to remove excess starch.
- Drain and rinse fries in a colander. Pat completely dry with paper towels or a clean kitchen towel – any moisture will prevent crispiness.
- Transfer dry fries to a large bowl. Drizzle with olive oil and toss to coat. Add garlic powder, smoked paprika, onion powder, salt, pepper, and cornstarch if using. Toss until evenly coated.
- Preheat air fryer to 380°F (193°C) for 3-5 minutes.
- Arrange fries in a single layer in the air fryer basket, leaving space between each piece. Cook in batches to avoid overcrowding.
- Air fry at 380°F (193°C) for 15-18 minutes, shaking the basket vigorously halfway through. Check at 15 minutes and continue in 2-minute increments if needed until golden brown and tender.
- Keep cooked batches warm on a wire rack or in a low oven at 200°F (93°C) while finishing remaining fries. For extra crispiness, return all fries to the air fryer for 1-2 minutes before serving.
- Transfer to a serving bowl and sprinkle with additional sea salt while hot. Serve immediately with your favorite dipping sauces.
Notes
- Do not skip the soak: Even 20 minutes in cold water makes a meaningful difference in crispiness by removing surface starch.
- Dry thoroughly: Moisture is the enemy of a good crust. Pat the fries completely dry before seasoning and air frying.
- Cut uniformly: Fries that are the same size will cook evenly. A mandoline is the easiest way to achieve this.
- Do not overcrowd: A single layer with breathing room between each fry is non-negotiable for crispy results.
- Shake or flip halfway: This ensures all sides get exposed to the circulating hot air evenly.
- Cornstarch is optional but recommended: This professional trick takes crispiness from good to outstanding.
- Season after cooking: A final pinch of salt right when they come out of the basket makes a big flavor difference.
- Know your air fryer: Every model runs slightly differently. Check early your first time and adjust timing as needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the air fryer at 375°F (190°C) for 3-5 minutes.
- Variations: Try garlic parmesan, Cajun, ranch, truffle, or sweet potato fries by swapping seasonings or potatoes.