Air Fryer French Fries
These Air Fryer French Fries deliver the crunch and golden color of restaurant fries using just a fraction of the oil. The trick is a quick soak and a hot blast of circulating air that crisps the outside while keeping the inside fluffy. Serve them hot and salted, with ketchup, aioli, or whatever dip your family loves.
- ⏱ 35 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 large potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp paprika
- to taste pepper
Instructions
- Scrub 4 medium russet potatoes and cut them into even sticks about 1cm (1/2in) thick, keeping them uniform so they cook at the same rate.
- Submerge the cut fries in a bowl of cold water and soak for 30 to 60 minutes to remove surface starch, then drain and dry them very thoroughly with a clean towel.
- Toss the dried fries in a bowl with a tablespoon or two of oil and a good pinch of salt until each piece is lightly and evenly coated.
- Preheat the air fryer to 190C (375F), then add the fries in a single layer, working in batches so the basket is not overcrowded.
- Cook for 15 to 20 minutes, shaking or tossing the basket every 5 minutes to promote even browning, until the fries are deep golden and crisp at the edges.
- For extra crispiness, bump the heat to 200C (400F) for the final 2 to 3 minutes, watching closely so they do not burn.
- Season the hot fries with another pinch of salt the moment they come out, since salt sticks best while they are still glistening, then serve immediately.
💡 Chef's tip
Soak the cut potatoes in cold water for at least 30 minutes before cooking to draw out excess starch, which is the key step that separates crispy fries from soggy ones.
Soaking the cut potatoes in cold water for 20 minutes rinses away surface starch, which is the single biggest factor in fries that crisp instead of going limp.
Nutrition (per serving)
- Calories: 210 kcal
- Protein: 4 g
- Carbs: 38 g
- Fat: 5 g
