Air Fryer French Fries (Printable Version)
# What You'll Need:
→ Potatoes
01 -
1 large or 2 small/medium russet potatoes (about 1 pound)
02 -
Alternatively, Yukon gold potatoes (about 1 pound)
→ Seasonings
03 -
2 teaspoons extra virgin olive oil
04 -
½ teaspoon kosher salt plus additional for serving
05 -
½ teaspoon garlic powder
06 -
¼ teaspoon ground black pepper
→ Optional Seasonings
07 -
½ teaspoon dried dill weed, Italian seasoning, or dried herbs of choice
08 -
Pinch of cayenne pepper
→ Optional Toppings
09 -
Fresh parsley
10 -
Fresh chives
11 -
Freshly grated Parmesan cheese (or nutritional yeast)
# Step-by-Step Directions:
01 -
Scrub the potatoes and peel if desired (peels can be left on). Slice in half lengthwise, then cut into 1/4-inch-wide slices (a mandoline is the best way to get even fries). Turn the slices on their sides and cut into 1/4-inch sticks. If the sticks are long, cut them in half so that your fries are about 3 to 4 inches.
02 -
Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes. This soaking step is essential for crispy fries.
03 -
If you'd like to keep the fries warm between batches, preheat the oven to 93°C (200°F) and keep a baking sheet handy.
04 -
Preheat the air fryer to 190°C (375°F) according to the manufacturer's instructions (typically about 3 minutes of preheat time).
05 -
Drain the potatoes, then transfer them to a clean towel and dry as completely as possible, changing the towel as needed. Rinse and wipe out the soaking bowl, then return the dried potatoes to it. Drizzle with olive oil and sprinkle with salt, garlic powder, black pepper, and any other desired seasonings. Toss thoroughly to ensure even coating.
06 -
Place the potatoes in the air fryer basket, doing no more than two layers. Ensure fries aren't completely packed together so air can circulate. Cook for 5 minutes, then slide out the basket and toss the fries with tongs. Return to the air fryer and continue cooking for 3-7 additional minutes, until crispy and golden brown. Cooking time may vary by air fryer model.
07 -
For extra crispy results, place potatoes in just one layer in the basket, ensuring minimal contact between fries. Cook for 4 minutes, slide the basket out and flip with tongs, then continue cooking for 4-8 additional minutes until desired crispiness is achieved.
08 -
Remove fries to a baking sheet or serving plate and immediately sprinkle with additional kosher salt. Repeat with remaining potatoes, keeping cooked fries warm in the oven between batches if desired. Discard any liquid the potatoes have released in the bowl. Add any optional toppings before serving.
# Helpful Notes:
01 -
Russet potatoes provide a drier texture similar to restaurant-style fries, while Yukon golds offer creamier insides with crispy exteriors.
02 -
The fries can be made without oil by coating the air fryer rack with non-stick spray to prevent sticking.
03 -
Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days.
04 -
To reheat, use the air fryer at 190°C (375°F) or preheat oven to 200°C (400°F) with an empty baking sheet, then spread fries in a single layer to recrisp.
05 -
Fries can be frozen in a single layer until solid, then transferred to a freezer container for up to 3 months.