Crispy Air Fryer French Fries

I bought my air fryer on a whim during a holiday sale, convinced it would sit in the cabinet gathering dust like half my kitchen gadgets. The first thing I made was French fries, mostly to prove to myself the thing actually worked. Twenty minutes later I was standing at the counter eating them straight from the basket, stunned that something so simple could taste this good. No deep fryer, no splattered oil on the stove, just crispy golden fries that tasted like they came from a bistro.

The first time I served these at a weekend lunch, my friend picked one up, bit into it, and looked at me like Id been holding out on her. She made me write down the exact temperature and timing on a napkin before she left. Now every time she comes over, she asks if Im making the fries, and I usually am because theyre that easy and that worth it.

Ingredients

• Russet potatoes: Their high starch content turns the inside fluffy while the outside crisps up beautifully, and peeling them is entirely up to you depending on the texture you want.
• Olive oil: Just enough to coat the fries and help them brown without feeling greasy, and it adds a subtle richness you dont get from spray oils.
• Sea salt: Flaky sea salt gives you those little bursts of saltiness that make each bite feel special, but regular fine salt works if thats what you have.
• Black pepper: A small amount adds warmth without overpowering the potato flavor, though I skip it when Im serving kids.
• Fresh parsley and smoked paprika: Optional finishes that make the fries look restaurant ready and add a hint of color and smokiness if youre in the mood.

Instructions

Prep the potatoes:

Wash them well, peel if you prefer, then slice them into even quarter inch sticks so they cook at the same rate. Uniform size is the secret to avoiding some fries that are burnt while others stay pale.

Soak in cold water:

Submerge the cut fries in a big bowl of cold water for at least fifteen minutes to pull out the excess starch. This step is what turns them from limp to crispy.

Dry completely:

Drain the fries and pat them bone dry with a clean kitchen towel, because any moisture left behind will steam them instead of crisping them. I learned this the hard way after a batch came out soggy.

Season and toss:

In a large bowl, toss the dried fries with olive oil, sea salt, and black pepper until every piece is lightly coated. Your hands work better than a spoon for this.

Preheat the air fryer:

Set it to 375 degrees and let it run empty for three minutes. A hot basket from the start helps the fries crisp up faster.

Arrange in a single layer:

Spread the fries in the basket without overlapping, working in batches if you need to. Crowding them traps steam and you lose that crunch.

Air fry and shake:

Cook for eighteen to twenty two minutes, shaking the basket halfway through so all sides get evenly golden. Listen for the sizzle, it means theyre crisping up.

Finish and serve:

Transfer the hot fries to a serving dish, sprinkle with extra sea salt and any garnishes you like, then serve them immediately while theyre still crackling. They lose their magic as they cool.

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One night I made a double batch of these for a movie marathon, and we went through all of them before the opening credits finished. My partner kept reaching for just one more, and I realized that sometimes the best part of cooking isnt the recipe itself but the way it turns an ordinary evening into something you remember.

How to Get Extra Crispy Fries

If you want fries that shatter when you bite them, soak the potatoes for a full hour instead of fifteen minutes, or try the double fry method where you cook them halfway, let them cool for ten minutes, then fry them again until deep golden. I do this when Im feeling ambitious and it makes a noticeable difference, though the regular method is honestly great on its own.

Best Dipping Sauces

Ketchup is classic, but these fries are incredible with garlic aioli, spicy sriracha mayo, or even just a small dish of malt vinegar for that fish and chips vibe. I keep a jar of homemade aioli in the fridge now because it turns fries into something I crave instead of something I make out of habit.

Storage and Reheating Tips

Fries are always best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in the air fryer at 375 degrees for about five minutes to bring back some of the crispness, though they wont be quite as perfect as they were the first time.

• Let fries cool completely before storing or theyll get soggy from trapped steam.
• Avoid the microwave, it turns them into sad limp sticks every time.
• If youre meal prepping, cut and soak the potatoes ahead but fry them fresh when youre ready to eat.

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These fries taught me that the air fryer wasnt just a gimmick, it was a shortcut to something Id always thought required more effort than I had time for. Now theyre a weekly thing in my house, and I cant imagine going back to frozen bags.

Recipe FAQs

→ How do I get the fries extra crispy?

Soaking the cut potatoes for up to an hour helps remove excess starch, and double frying in the air fryer—cooking halfway, cooling, then frying again—boosts crispiness significantly.

→ Can I use different types of potatoes?

Russet potatoes are ideal for crispiness, but Yukon Golds offer a tender alternative that also works well for air frying.

→ Should I peel the potatoes before cooking?

Peeling is optional. Leaving the skin on adds texture and nutrients, but peeled fries will be smoother and more classic in style.

→ What oil works best for coating the fries?

Olive oil is preferred for both flavor and health benefits, but other neutral oils with a high smoke point can also be used.

→ How do I season fries after cooking?

Sprinkle flaky sea salt immediately after air frying while fries are hot, and add optional garnishes like fresh parsley or smoked paprika for extra flavor.