Crispy Air Fryer French Fries

I bought my air fryer on a whim during a kitchen appliance sale, skeptical it would just collect dust. The first thing I made was these fries, and I stood there shaking the basket like it was magic, watching them turn golden without a single drop of deep-frying oil. My partner walked in, stole three straight from the basket, and declared it the best impulse purchase I'd ever made. We've been making them every week since.

One Saturday afternoon I made a double batch for friends who came over to watch a game. I tossed half with smoked paprika and the other half with garlic powder, and we argued good-naturedly about which version was better while the basket kept rotating back into the air fryer. Nobody left until both batches were gone.

Ingredients

• Russet potatoes: Their high starch content is exactly what gives you that fluffy interior and crisp exterior. I leave the skin on sometimes for extra texture and a more rustic look.
• Olive oil: Just enough to help the fries crisp up and carry the salt. You can swap it for avocado oil if you want a higher smoke point and a slightly nuttier taste.
• Sea salt: I use flaky sea salt because it clings better and gives little bursts of flavor. Regular fine salt works too, just use a bit less.
• Black pepper: Totally optional, but a few grinds add a subtle warmth that I really enjoy.

Instructions

Soak the potatoes:

Submerge your cut fries in cold water for at least 20 minutes. This step pulls out excess starch and is the secret to getting them really crispy instead of soggy.

Dry them thoroughly:

Use a clean kitchen towel and press down firmly. Any moisture left on the surface will steam the fries instead of crisping them.

Season and toss:

Drizzle the oil over the fries in a large bowl, then sprinkle the salt and pepper. Toss everything with your hands so every piece gets coated.

Preheat the air fryer:

Let it run empty at 380°F for about 3 minutes. A hot basket from the start makes a noticeable difference in texture.

Arrange in a single layer:

Dont pile them up or theyll steam each other. I usually cook mine in two batches and keep the first batch warm in a low oven.

Shake halfway through:

Around the 10 minute mark, pull the basket out and give it a good shake. This ensures even browning and prevents any fries from sticking together.

Finish and serve:

When theyre golden and crisp, dump them onto a plate and hit them with a pinch more salt while theyre still hot. Serve immediately for maximum crunch.

Pin This

There was one evening I made these fries just for myself after a long day, planning to eat them with ketchup in front of the TV. My neighbor smelled them through the wall and texted asking what I was cooking. I ended up bringing over a basket still warm, and we sat on her couch talking and dipping fries in aioli until they were gone. It turned a quiet night into something I still think about.

Choosing the Right Potatoes

Russets are my go-to because theyre starchy and fluffy inside, but Ive also used Yukon golds when thats all I had and they came out creamier with a slightly thinner crisp. Waxy potatoes like red potatoes dont work as well because they stay too dense and never get that airy center. If youre unsure, just grab the biggest russets you can find and youll be fine.

Flavor Variations Worth Trying

Once you nail the basic version, its fun to experiment. Ive tossed fries with garlic powder and parmesan right when they come out, and Ive done a Cajun spice blend that made them almost dangerously addictive. Fresh rosemary and a drizzle of truffle oil is my fancy version when I want to impress someone. The key is to add any delicate herbs or cheese after cooking so they dont burn.

Storing and Reheating Leftovers

Honestly, these are best eaten fresh, but if you have leftovers you can store them in an airtight container in the fridge for up to two days. Reheat them in the air fryer at 375°F for about 5 minutes and theyll crisp back up surprisingly well. Microwaving them turns them sad and rubbery, so dont do that unless youre really desperate.

• Let them cool completely before storing or theyll get soggy from trapped steam.
• Spread them out in the basket when reheating so they crisp evenly.
• A quick sprinkle of fresh salt after reheating brings them back to life.

Pin This

These fries have become my comfort food, my side dish for everything, and my secret weapon when I need to feed people quickly. I hope they become a staple in your kitchen too.

Questions & Answers

→ How do I achieve extra crispiness?

Soak the cut potatoes in cold water to remove starch and dry them thoroughly. Avoid overcrowding the air fryer basket to allow even air circulation.

→ Can I use other oils besides olive oil?

Yes, avocado oil works well and adds a different flavor profile while maintaining crispiness.

→ Is it necessary to soak the potatoes?

Soaking helps remove excess starch, which contributes to a crispier texture when air fried.

→ What seasoning variations can I try?

Consider garlic powder, smoked paprika, or fresh herbs to add unique flavors. Sea salt remains a great base for seasoning.

→ How should I arrange fries in the air fryer?

Place fries in a single layer and cook in batches if needed to ensure even cooking and maximum crispness.

→ Can these fries be made vegan and gluten-free?

Yes, all ingredients used are naturally vegan and gluten-free, making it suitable for various dietary preferences.