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These Air Fryer French Fries are made with russet potatoes, olive oil, salt, and garlic powder. In just 20 minutes, they come out crispy on the outside, fluffy on the inside, and so much healthier than deep-fried versions.
If you’re craving restaurant-quality fries at home, this recipe is for you. With just a pound of russet potatoes, a splash of extra virgin olive oil, and simple pantry seasonings, you can make golden, crunchy French fries in your air fryer with far less oil than deep-frying. I make these fries in my COSORI Air Fryer, but this method works in any model with a basket-style design.
The secret to truly crispy air fryer fries is soaking the potatoes in cold water to remove excess starch and then drying them thoroughly before seasoning. After testing dozens of batches, I’ve found that this method consistently delivers crisp, flavorful fries without the grease.
Whether you’re pairing them with burgers, fried chicken tenders, or just serving them with your favorite dipping sauce, these homemade fries are guaranteed to disappear fast.
Table of Contents
Key Ingredients
For the best results, use fresh russet potatoes and just a touch of oil and seasoning:
- Russet Potatoes (about 1 pound): Russet potatoes are ideal for air fryer fries because their high starch and low moisture content makes them crisp up perfectly. Yukon gold potatoes also work, but they produce a creamier interior.
- Olive Oil (about 1 to 2 teaspoons): You’ll need enough oil to lightly coat the potatoes without making them greasy.
- Salt and Pepper: Fine sea salt works best for even seasoning.
- Garlic powder: For restaurant-style flavor.
- Optional garnishes: Fresh parsley, grated Parmesan cheese, or chopped chives for extra flavor and presentation.
Equipment You’ll Need
The right tools will help you cut the potatoes evenly, cook them efficiently, and achieve maximum crispiness:
- Air Fryer: I use a COSORI Air Fryer basket model, but any brand of basket-style or drawer-style air fryer will work.
- Cutting Tool: A sharp chef’s knife or a mandoline like the OXO Good Grips Hand-Held Mandoline makes it easier to cut uniform ¼-inch fries for even cooking.
- Large Bowl: Essential for soaking the potatoes in cold water to remove excess starch.
- Paper Towels or Kitchen Towel: To dry the potatoes thoroughly before seasoning (moisture = soggy fries).
- Cooking Spray: A light mist of nonstick spray helps keep fries from sticking to the basket and ensures even browning.
How to Make French Fries in the Air Fryer
Follow these step-by-step instructions to make perfectly crispy air fryer French fries at home.
- Cut the Potatoes: Scrub the russet potatoes under cool running water, then slice into ¼-inch sticks using a sharp knife or an OXO mandoline for uniform cuts.
- Soak in Cold Water: Transfer the cut fries to a large bowl, cover with cold water, and soak for 20 to 30 minutes. This step removes excess starch and helps the fries crisp up in the air fryer.
- Preheat the Air Fryer: Preheat your COSORI Air Fryer (or any basket-style model) to 380°F for 3 to 5 minutes. Lightly coat the basket with nonstick cooking spray.
- Drain and Dry: Thoroughly Drain the potatoes and pat them completely dry with paper towels or a clean kitchen towel. Moisture leads to steaming instead of crisping.
- Arrange in the Basket: Toss the potatoes with a little oil, then place them in a single layer in the air fryer basket. A slightly crowded layer is fine, but avoid heavy overlapping for the crispiest results.
- Cook and Flip: Air fry at 380°F for 12 to 14 minutes, flipping the fries halfway through. They’re ready when they are golden brown with crisp edges and fluffy centers.
- Season the Fries: Immediately after cooking, transfer hot fries to a large bowl or tray and season with salt, black pepper, garlic powder, or your favorite seasoning blend. The heat helps the seasoning stick without needing extra oil.
- Re-Crisp Multiple Batches: If cooking in multiple batches, return all fries to the basket once finished and reheat for 2 to 3 minutes at 380°F to re-crisp before serving.
Pro Tips For Extra-Crispy Fries
Here’s how to guarantee golden, crunchy fries in the Air Fryer every time.
- Soak the potatoes: After cutting, soak the sliced potatoes in cold water for at least 20 minutes to draw out excess starch.
- Dry completely: Any moisture left on the potatoes will cause steaming instead of crisping.
- Cook in batches: Avoid overcrowding so the hot air can circulate evenly.
- Season after cooking: Toss fries with salt and spices while they’re still hot so the flavor sticks without burning.
- Don’t over-oil: A quick spritz of cooking spray in the basket is all you need. Too much oil makes fries soggy.
- Re-crisp before serving: Return all batches to the air fryer for 2 to 3 minutes to warm through and restore crunch.
Seasoning Ideas
Air fryer French fries are the perfect blank canvas for flavor. Here are a few of my favorite ways to season them:
- Classic: Sea salt, black pepper, and garlic powder.
- French Fry Seasoning: A savory, slightly smoky blend made just for fries. Perfect for fast-food style fries at home.
- Cajun Fries: Toss with Cajun Seasoning for a bold, zesty kick.
- Ranch Fries: Sprinkle with homemade ranch seasoning mix for a tangy, herby finish.
- Sazón Fries: Add a Latin twist with savory-sweet Sazón Seasoning.
- Adobo Fries: Season with Adobo seasoning for a smoky, garlicky flavor.
- Creole Fries: Use Creole Seasoning for a New Orleans style punch of flavor.
- Blackened Fries: Try them with Blackened Seasoning for smoky, spicy depth.
Remember to always season fries immediately after air frying while they’re still hot. This helps the spices stick without the need to add extra oil.
Favorite Fry Sauces
Fries are incomplete without a good dip. Here are some of the best sauces to pair with your crispy air fryer French fries (that aren’t ketchup):
- Ranch Dressing: Cool, creamy, and perfect with hot, salty fries.
- Honey Mustard: Sweet and sharp, a crowd-pleaser.
- Mumbo Sauce: A sweet-and-spicy Washington, D.C. specialty.
- Chick-fil-A Sauce: Smoky, tangy, and a fast-food favorite.
- Buffalo Sauce: Adds a bold, spicy kick.
- Hot Honey: Sweet with just enough heat. Complements the salt perfectly.
- Comeback Sauce: This Southern favorite is savory, tangy, and a little addictive.
Mix and match sauces to create your own fry sampler platter for game days, family dinners, or parties.
Tips for Using an Air Fryer
If you’re new to cooking with an air fryer, these quick tips will make your fries (and other recipes) come out perfectly every time:
- Air Fryer Styles: Basket-style models (like this COSORI Air Fryer) make it easy to shake and flip fries. Toaster oven-style air fryers, however, run a little hotter. Consider lowering the temperature by 20 to 25°F if using one.
- Airflow Matters: Arrange the fries so air can circulate. Some overlapping is fine, but heavy stacking may prevent even crisping.
- Timing Differences: Every air fryer model cooks a little differently. Start checking your fries a few minutes early until you know your machine’s sweet spot.
- Cleaning Tip: Wipe the basket between batches to prevent oil buildup and smoke.
These Air Fryer French Fries are healthier than deep-fried versions, but if you’re craving traditional crispy French fries, try my Homemade French Fries recipe.
Frequently Asked Questions
Yes, frozen fries turn out great in the air fryer. Cook at 400°F for 10 to 15 minutes, shaking the basket halfway through. For full details, check out my Air Fryer Frozen French Fries recipe.
Russet potatoes are the top choice thanks to their high starch and low moisture, which makes them fluffy inside and crispy outside. Yukon golds can also be used for a creamier texture. Learn more about the difference in my post waxy vs starchy potatoes.
To reheat French fries in the air fryer, preheat it to 380°F and lightly spray the basket with nonstick cooking spray. Arrange the fries in a single layer and cook for 2–3 minutes, or until they’re heated through and crispy to your liking.
Yes. You can peel the potatoes if you prefer, but leaving the skins on helps the fries hold their shape and adds extra crispiness.
Absolutely! Sweet potatoes work well in the air fryer. Cut them into ¼-inch sticks and expect them to cook slightly faster, with a softer interior. For full details, check out my Air Fryer Sweet Potato Fries recipe.
You can cut the potatoes up to 24 hours in advance and keep them submerged in cold water in the refrigerator. This prevents browning.
Yes. For the best texture, freeze the fries before air frying. Cut, soak, drain, and dry the potatoes, then spread them on a parchment-lined tray and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Cook directly from frozen at 400°F for 15 to 18 minutes. While you can freeze leftover cooked fries, they often lose crispness and reheat less evenly.
Storage and Reheating
Here’s how to keep your air fryer French fries tasting fresh, even after the first batch:
- Storage: Transfer cooled fries to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating in the Air Fryer: Preheat the air fryer to 380°F. Spread the fries in a single layer and cook for 2 to 3 minutes or until hot and crispy.
- Oven Reheating (alternative): Bake at 400°F for 5 to 7 minutes on a parchment-lined sheet pan.
- For crispy fries, it’s best to avoid the microwave.
Reheating Tip: If your fries seem dry, lightly mist them with cooking spray before reheating.
More Air Fryer Recipes
Air Fryer French Fries
Ingredients
- 1 pound russet potatoes, sliced into 1/4-inch sticks
- 1-2 teaspoons olive oil, just enough to lightly coat
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Optional garnishes, fresh parsley, grated parmesan cheese, or chopped chives
Instructions
- Cut the potatoes: Scrub the potatoes under cool running water and dry them completely. Slice each potato in half lengthwise, place cut side down, then cut into ¼-inch planks. Stack the planks and slice into uniform sticks for even cooking.
- Soak: Place the potatoes in a large bowl filled with cold water and soak for 20 to 30 minutes to remove excess starch.
- Preheat: Preheat the air fryer to 380°F for 3 to 5 minutes and spray the inside of the basket with nonstick cooking spray.
- Dry: Drain and pat the potatoes completely dry with paper towels. Transfer to a large bowl and drizzle with enough olive oil to just coat the potatoes, about 1-2 teaspoons.
- Air Fry: Arrange fries in a single layer in the air fryer basket. Cook at 380°F for 12 to 14 minutes, flipping halfway, until golden brown and crisp. Cook in batches, if necessary.
- Season: Immediately toss hot fries with salt, pepper, garlic powder, or your favorite seasoning blend. Serve warm.
Notes
- Best Potatoes: Russet = crispiest, Yukon gold = creamier.
- For even cooking, cut the potatoes into uniform ¼-inch sticks. A sharp chef’s knife works, but a mandoline slicer (like OXO) makes the process faster and more consistent.
- Batch Cooking: Avoid overcrowding. If cooking multiple batches, re-crisp all fries together for 2 3 minutes before serving.
- Make Ahead: Cut and soak potatoes up to 24 hours in advance (store covered in water in the refrigerator).
- Storage: Refrigerate cooled fries in an airtight container for up to 3 days.
- Reheating: Air fry at 380°F for 2 to 3 minutes, or bake at 400°F for 5 to 7 minutes. Avoid microwaving.
- Freezing: Best if frozen before air frying. Cut, soak, dry, then freeze on a tray before transferring to a freezer bag. Cook from frozen at 400°F for 15 to 18 minutes.
- Remember that total cooking time varies based on the air fryer being used to cook the potatoes and how thin (or thick) the potatoes were sliced.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
