Crispy, crunchy, and QUICK
The number one reason I purchased an Air Fryer was to make ultra crispy French fries. (And Air Fryer Sweet Potato Fries, of course!)
I was tired of either having to deep-fry them in a bunch of oil or end up with soggy fries after baking in the oven.
This magic appliance fixes those issues and more!
Why the Method is Key
After a few rounds of recipe testing and tweaking I realized there are a few key steps you’ll need to follow to get the crispiest edges and best French fries in your air fryer.
And that’s exactly what you’re going to learn below – how to make the BEST Air Fryer French Fries!!
Amazing!! My goodness, my only wish is that my air fryer could fit more of these at once!
Yolanda
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Potatoes. But not just any kind of spud will do. You want to make sure to get russet, or baking potatoes, for the most authentic tasting French fry. While Yukon gold potatoes will work, they’re a waxier variety and won’t crisp up as easily as russet potatoes do.
- Oil. You won’t need much, about 1 tablespoon per pound of potatoes, but you do need a little bit. Avocado oil is best since it has a higher smoke point and is mildly flavored, but olive oil, grapeseed oil, or sunflower oil are other options.
- Salt. A little bit goes a long way. I’d suggest starting with just ½-teaspoon per pound of potatoes then add more after cooking, if needed.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the potatoes.
Scrub the spuds clean. Make slices about ½-inch apart in one direction. Rotate the potato and finish cutting potatoes into long, thin strips about ¼-½ inch in width.
Place the cut potatoes in a large bowl and fill it up with cold water. Let them soak for at least 20-30 minutes. Drain the water from the fries and dry them thoroughly with a dish towel. If any water is left on the fries they will come out soggy instead of crispy.
Pro Tip: The perfect size to cut fries is 4-6 inches in length (look for potatoes about this size when selecting them at the store), ½-inch wide, and¼-½-inch thick
Season and air fry.
Add fries to a large bowl. Drizzle with oil and sprinkle with salt. Toss fries until completely coated in the oil and salt.
Cook the fries in a single layer at 375°F for 12 minutes, flipping them over halfway through. Shake the basket and air fry for an additional 1-2 minutes to create extra crispy fries.
Pro Tip: A key component to getting crispy French fries is to place them in a single layer with none of the fries touching. Any area where the fries touch will not crisp up fully.
Add dipping sauces.
Pair with your favorite dipping sauces including:
- Ketchup, Mayo, Mustard
- Sriracha Mayo Sauce, Remoulade Sauce, Chick-fil-a Sauce, Tartar Sauce, and Secret Sauce are all delicious mayonnaise-based sauces.
- Cocktail Sauce is also a fun tomato-based sauce that’s a little spicier than ketchup!
FAQs
If the air is not hot enough, or if you overcrowd the basket, your food will not come out crispy. Preheat for at least 3 minutes, and work in batches if you need to.
Place them in a single layer on a baking sheet in a 250°F oven until ready to eat.
Yes, they are! Because you use much less oil, air fried fries have less fat making them healthier than traditional fries.
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Air Fryer French Fries Recipe
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Ingredients
- 1 pound russet potatoes
- 1 tablespoon oil avocado or olive
- ½ – ¾ teaspoon salt to taste
Instructions
- Cut the Potatoes: Heat air fryer to 375°F for at least 3 minutes. Cut potatoes into long strips (4-6 inches in length) that are ½” wide by ¼” thick.1 pound russet potatoes
- Soak in Water: Place cut fries in a large bowl of cool water and let soak for 20-30 minutes. This step helps to remove the starchy outer coating so they crisp up perfectly. Drain the cut potatoes and thoroughly dry off with a dish towel.
- Season the Fries: Add fries to a large bowl. Drizzle oil and sprinkle in salt. Toss fries until completely coated.1 tablespoon oil, ½ – ¾ teaspoon salt
- Cook in Air Fryer: Place fries into the air fryer basket in a single layer, making sure they do not touch on any of the sides. If using a 6-quart model, you will need to cook the fries in 2 batches in order to do this. Cook fries for 12 minutes, flipping halfway through. For extra crispy or larger fries: Shake the basket and return the fries to the fryer for an additional 1-2 minutes.
- Serve air fryer French fries with ketchup, mayonnaise, Sriracha Mayo, or homemade Remoulade Sauce. Enjoy!
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Video
Notes
- Potatoes: Cut the fries a similar size to ensure even cooking and crispiness.
- Air fryer: If you’re cooking fries in batches, heat your oven to 250°F. Add the first batch of fries to a baking sheet and pop them in the oven to keep them warm while the second batch is cooking.
- Soak: Don’t skip soaking the potatoes for the best results.
- Prep Ahead: Cut and soak the fries for up to 24 hours in advance.
- Storage: Place leftovers in an airtight container and refrigerate for up to 3-5 days. To freeze, seal in a freezer-safe airtight container for up to 3 months. To reheat, return to a 350°F air fryer until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Air Fryer Recipes
Here are a few more super quick and easy beginner recipes you can try out.
Amazing!! My goodness, my only wish is that my air fryer could fit more of these at once!
Yay! So happy to hear you enjoyed the recipe, Yolanda! If only! Thanks so much for taking the time to leave a comment and rating!
Small world! I noticed you live in Austin, me too! 😆
I have a toaster oven air fryer and could not get these to crisp. Soaked them for about an hour. Dried them off. Turned them, then turned them.
What is the trick with toaster oven air fryers?
Hi Cindy! Specifically with the toaster oven style, these HAVE to be in a single layer. If you overcrowd them at all they won’t crisp up.
Follow these exact instructions but use NO oil. Just stir them fries every 3-4 minutes. SO GOOD and then it’s zero fat! Win-win!
That’s great to know, Tony!! I’ll have to give that a try next time 🙂