I have to confess — I’m one of those people who could happily live on French fries. There’s just something about the perfect fry: golden edges, a fluffy center, and that irresistible crunch with every bite. For years, I thought the only way to get restaurant-style crispiness was by deep-frying them in oil. But then my air fryer came into my life, and everything changed. No more splattering oil, no lingering fried smell — just a basket full of crispy, golden fries with way less guilt.
Now, making French fries has become my happy ritual. I grab a potato or two, slice them into perfect little sticks, toss them in a whisper of oil, and let the air fryer work its magic. The results? Perfection — every single time. Whether you’re making a quick snack, a burger side, or a midnight treat, these air fryer fries will be your new favorite go-to recipe. Let’s get you set up for fry success!
What You Need To Make This Recipe
Potatoes: Russet potatoes are my personal favorite for fries because they have a high starch content and a fluffy interior, which makes them crisp up beautifully. Yukon Golds also work well if you prefer a slightly buttery flavor.
Olive Oil: Just a tiny drizzle of olive oil is all you need. This helps the fries develop that gorgeous golden-brown finish while keeping the inside tender. You can use avocado oil too — it’s equally delicious and has a high smoke point.
Salt: The simplest seasoning, yet the one that makes the biggest difference. Salt enhances the natural potato flavor and gives that addictive savory kick. I like to sprinkle it right after cooking so it sticks perfectly.
Optional Seasonings: Paprika, garlic powder, onion powder, or even Cajun seasoning can take your fries from classic to gourmet. Mix and match depending on your mood or the meal you’re serving them with.
Ingredients List
- 2 large russet potatoes
- 1–2 teaspoons olive oil
- ½ teaspoon salt (or to taste)
- Optional: ½ teaspoon paprika, garlic powder, or other favorite seasonings
How to Make Air Fryer French Fries
Step 1: Prep the Potatoes
Peel your potatoes if you prefer, or leave the skins on for a rustic touch. Slice them into even sticks, about ¼ inch thick, so they cook evenly.
Step 2: Soak for Crispiness
Place the sliced potatoes in a bowl of cold water for at least 30 minutes. This helps remove excess starch, which is key for achieving that crispy outside and soft inside.
Step 3: Dry Thoroughly
Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness, so take your time with this step.
Step 4: Season and Oil
In a mixing bowl, toss the potatoes with olive oil, salt, and any optional seasonings. Coat them evenly so every fry has its share of flavor.
Step 5: Air Fry to Perfection
Arrange the fries in a single layer in your air fryer basket (you may need to cook in batches). Air fry at 375°F (190°C) for 15–20 minutes, shaking the basket halfway through. They’re done when they’re golden and crisp.
Tips for Making this Recipe
- Cut evenly: Uniform fries cook evenly and crisp up better.
- Don’t skip soaking: This is the secret to getting rid of excess starch.
- Dry completely: Any leftover water will steam the potatoes instead of crisping them.
- Don’t overcrowd the basket: Air circulation is crucial for crisp fries.
- Season after cooking: Salt sticks better when the fries are hot and just finished cooking.
- Experiment with flavors: Parmesan, truffle salt, or smoked paprika can make your fries extra special.
FAQs
Can I make these ahead of time?
You can slice and soak the potatoes ahead of time, then dry and cook them when ready. Reheat cooked fries in the air fryer for a few minutes to restore crispiness.
Do I have to peel the potatoes?
Not at all! Leaving the skin on gives extra texture and a rustic flavor.
What’s the best potato for fries?
Russet potatoes are ideal for classic fries, but Yukon Golds work if you want a creamier texture.
Why are my fries soggy?
They may have been too wet before cooking, or the basket was overcrowded. Always dry thoroughly and cook in batches.
Can I make these without oil?
Yes! They’ll still crisp up, but oil helps with browning and adds flavor.