Crispy Air Fryer French Fries

Last winter, my air fryer sat lonely in the corner until a rainy Sunday afternoon sparked an experiment with two russet potatoes and a dream of diner style fries without the guilt.

My roommate wandered into the kitchen when the first batch hit the hot wire rack and that unmistakable fries aroma filled our tiny apartment, asking if I had secretly ordered takeout.

Ingredients

• 4 large russet potatoes: These high starch potatoes create the fluffiest interior while developing a satisfyingly crisp exterior that waxy varieties cannot achieve
• 2 tablespoons olive oil: Just enough coating to help the seasonings stick and encourage even browning without making the fries greasy
• 1 teaspoon sea salt: Regular table salt works but the larger flakes provide better texture distribution and a more pleasant salty pop on your tongue
• 1/2 teaspoon freshly ground black pepper: Freshly cracked pepper releases aromatic oils that pre ground pepper lost weeks ago in the factory

Instructions

Prep the potatoes:

Wash and peel if you prefer smoother skin, then slice into uniform 1/4 inch sticks so they cook at the same rate

Soak for crispiness:

Cover the cut potatoes with cold water and let them soak for 20 to 30 minutes while you preheat your air fryer to 380F

Dry thoroughly:

Drain the soaked potatoes and pat them completely dry with clean towels because any remaining water creates steam instead of crunch

Season the fries:

Toss the dried potatoes with olive oil, salt, and pepper in a large bowl until every piece feels lightly coated

First fry:

Arrange fries in a single layer without overlapping and cook for 15 to 20 minutes, shaking the basket halfway through for even browning

Season immediately:

Sprinkle with an extra pinch of sea salt the moment they come out while the surface oil helps it stick perfectly

Save Pin

Now these fries appear at almost every game night and movie marathon, with friends instinctively grabbing napkins before they even reach the couch.

Seasoning Variations

Garlic powder and onion powder transform these into a savory incarnation while smoked paprika adds a subtle barbecue depth that surprises everyone who tries them.

Storage Wisdom

Cooked fries lose their magic texture quickly in the refrigerator but you can refresh them at 375F for three to four minutes though fresh remains superior.

Pairing Ideas

These shine alongside veggie burgers and work surprisingly well as a base for loaded nachos or poutine inspired creations with your favorite cheese sauce.

• Try a garlic aioli or spicy ketchup for dipping
• Sprinkle fresh herbs like parsley or rosemary after cooking
• Double the recipe because they disappear faster than expected

Save Pin

There is something deeply satisfying about creating something this crave worthy from humble potatoes and a little patience.

Recipe FAQs

→ How do you get fries extra crispy in an air fryer?

Soaking the potato slices in cold water removes excess starch, helping them crisp better. Also, avoid overcrowding the basket to allow even air circulation.

→ Can I use other seasonings besides sea salt?

Yes, adding smoked paprika, garlic powder, or fresh herbs can enhance flavor and offer tasty variations.

→ Should the potatoes be peeled before cooking?

Peeling is optional; leaving skins on adds texture and nutrients but peeling can create a smoother fry.

→ What temperature and time are best for air frying fries?

Preheat the air fryer to 380°F (193°C) and cook fries for 15 to 20 minutes, shaking the basket halfway through for even crisping.

→ How do you finish fries for the best flavor?

Immediately after frying, sprinkle with extra flaky sea salt to enhance taste and texture.