Air Fryer French Fries
Air fryer fries deliver that deep-fried crunch without a pot of bubbling oil. The secret is soaking the cut potatoes in cold water to pull out excess starch, then drying them thoroughly before tossing with just enough oil to coat. Don't overcrowd the basket — give the fries room so the circulating air can crisp every surface.
Side · Air Fryer, Vegan • 30 min
Ingredients
- 2 large russet potatoes (about 1½ pounds), scrubbed
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt, plus more for finishing
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon freshly ground black pepper
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Steps
- Cut potatoes into ¼-inch-thick sticks — leave the skin on for extra texture or peel if you prefer. Try to keep the sticks uniform so they cook evenly.
- Soak the cut potatoes in a bowl of cold water for 10–15 minutes. This pulls out surface starch and helps them crisp up. Drain and rinse, then spread onto a clean kitchen towel and pat completely dry — moisture is the enemy of crispness.
- Preheat the air fryer to 380°F for 3 minutes. In a large bowl, toss the dried potato sticks with olive oil, salt, garlic powder, smoked paprika (if using), and pepper until every fry is evenly coated.
- Working in batches if needed, arrange the fries in a single layer in the air fryer basket — a little overlap is okay but don't pile them up. Cook at 380°F for 10 minutes, then shake the basket or flip the fries with tongs.
- Increase the temperature to 400°F and cook for another 6–8 minutes until deeply golden and crisp on the outside. Sprinkle with a pinch of salt immediately after removing from the basket. Serve hot with ketchup, aioli, or your favorite dipping sauce.
Tips & Variations
Make Ahead
Soak, dry, and season the cut potatoes up to 2 hours ahead. Keep covered at room temperature. Air fry just before serving — fries lose crispness fast.
Storage
Best eaten immediately. Leftovers keep in the refrigerator for up to 2 days. Reheat in the air fryer at 375°F for 3–4 minutes to re-crisp. Microwave will make them soggy.
Substitutions
Yukon Gold potatoes work well for a creamier interior with slightly less crispness. Sweet potato fries work too — reduce cook time by 2–3 minutes and watch closely, as their sugar content makes them brown faster.
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