Air Fryer French Fries

5 from 5 votes

These homemade Air Fryer French Fries are made with russet potatoes, olive oil, and simple seasonings. Crisp on the outside, fluffy inside, and healthier than deep-fried fries, they're ready in about 20 minutes.

Prep Time10

Cook Time15

Soak Time30

Total Time55

Servings: servings

Calories: 109kcal

Chef: Jessica Randhawa

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.

For more details, including seasoning and serving ideas, FAQs, and Air Fryer tips, please visit the full post. Thank you!

Nutrition

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