I’ve always believed that the simplest recipes can surprise you the most, and these air fryer French fries prove that perfectly. They’re golden, crispy, and perfectly seasoned, yet made with just a few ingredients. Cooking them in the air fryer means you can indulge in that irresistible crunch without dealing with a pot of hot oil or hours in the oven.
What makes this recipe stand out for me is the touch of rosemary. That earthy, piney aroma fills the kitchen as the fries cook, giving a gourmet twist to an everyday snack. Paired with a sprinkle of flaky sea salt, it feels like comfort food with a touch of elegance—ideal for weeknights, game nights, or just when the craving for fries strikes.
What You Need To Make This Recipe
Russet potatoes: These are the classic choice for fries. Their high starch content ensures the inside stays fluffy while the outside turns beautifully crispy. When sliced and air fried, they transform into golden sticks of comfort.
Olive oil: Just a light coating of olive oil helps the fries achieve that crave-worthy crispness without being greasy. It also adds a subtle richness that pairs wonderfully with rosemary.
Fresh rosemary: This herb elevates the fries with its bold, woodsy fragrance. A little goes a long way, and when warmed in the air fryer, rosemary releases oils that infuse the fries with incredible flavor.
Sea salt: Flaky or coarse sea salt gives a satisfying crunch and a clean, natural saltiness. It balances the earthy rosemary and the hearty potato, making each bite pop with flavor.
Black pepper (optional): A gentle crack of black pepper adds a touch of warmth and spice. It’s not essential but brings a little depth to the fries if you enjoy a subtle kick.
Ingredients List
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon sea salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper (optional)
How to Make Air Fryer French Fries with Rosemary and Sea Salt
Step 1: Prep the potatoes
Wash and peel the russet potatoes if you prefer them without skin. Slice into even matchstick shapes or thicker wedges, depending on your fry preference. Uniform slices ensure they cook evenly.
Step 2: Soak for crispiness
Place the sliced potatoes in a bowl of cold water for at least 20 minutes. This step removes excess starch and helps the fries become extra crispy once cooked. After soaking, pat them completely dry with a kitchen towel.
Step 3: Season the fries
Toss the potato slices in a large bowl with olive oil, chopped rosemary, sea salt, and optional black pepper. Make sure every piece is coated evenly for consistent flavor.
Step 4: Cook in the air fryer
Preheat your air fryer to 375°F (190°C). Arrange the fries in a single layer in the basket (cook in batches if necessary). Fry for 15–20 minutes, shaking the basket halfway through, until the fries are golden and crispy.
Step 5: Finish and serve
Remove the fries from the basket, sprinkle with an extra pinch of sea salt if desired, and serve them hot with your favorite dipping sauce.
Tips for Making This Recipe
- Don’t skip the soaking step—this is the secret to achieving restaurant-quality crispiness.
- Make sure to dry the potatoes thoroughly; any moisture left will steam the fries instead of crisping them.
- Avoid overcrowding the air fryer basket. Cooking in batches ensures even crisping.
- Experiment with seasoning: try smoked paprika, garlic powder, or parmesan for variety.
- Serve immediately for the best texture—air fryer fries are at their peak right after cooking.
FAQs
Can I leave the potato skin on?
Yes! Keeping the skin adds extra texture, fiber, and a rustic look to your fries. Just scrub the potatoes well before slicing.
Do I need to preheat the air fryer?
Preheating helps achieve consistent crispiness, so it’s recommended, though not absolutely necessary.
Can I use dried rosemary instead of fresh?
Yes, but use less—about ½ teaspoon—since dried rosemary has a more concentrated flavor.
How do I reheat leftovers?
Pop the fries back in the air fryer at 350°F (175°C) for 3–5 minutes to revive their crispiness.
What dipping sauces pair well with these fries?
Classic ketchup works, but they’re incredible with garlic aioli, spicy mayo, or even a tangy honey mustard.