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Air Fryer French Fries

Russet sticks soaked, dried, and air-fried until deep golden. Soaking and drying are the whole trick. The machine cannot crisp a wet potato.

Prep
25 min
Cook
20 min
Total
45 min
Servings
4
Difficulty
Easy
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Golden air fryer french fries in a basket, salted

Why you’ll love it

  • Soaking pulls surface starch so the fries do not glue together.
  • They have to be dry before the oil goes on.
  • Shake the basket. The side touching the grate will not brown on its own.
  • Salt them while they are hot.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Cut the potatoes into 1/2-inch sticks. Soak them in cold water for 20 minutes.

  2. 2

    Drain and dry them until the surfaces look matte. Wet fries will steam.

  3. 3

    Toss with the oil, salt, and pepper.

  4. 4

    Heat the air fryer to 380°F. Cook the fries in a single layer, shaking the basket every 5 minutes, for 15 to 20 minutes, until they are deep golden and crisp. Do a second batch if the basket is crowded.

  5. 5

    Salt again if they need it. Serve hot.

Pro tips

  • A crowded basket is the usual reason they come out limp.
  • Russets crisp better than waxy potatoes.
  • They are best in the first 10 minutes. Do not hold them under a towel.

Easy substitutions

russet potatoes
sweet potatoes, cooked a few minutes longer
salt
salt plus a pinch of garlic powder

Storage and reheating

Storage

Best immediately. Refrigerate leftovers up to 2 days.

Reheating

Air fry at 370°F for 4 to 5 minutes. Do not microwave.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
220
Protein
4 g
Carbs
40 g
Fat
6 g
Fiber
3 g

Budget friendly · Air Fryer

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients