Crispy Air Fryer French Fries

There's something almost magical about the first time you realize an air fryer can make fries better than you ever managed in oil. I was skeptical at first, honestly—standing in my kitchen wondering if hot air could really deliver that golden crunch I remembered from every bistro fry I'd ever loved. Twenty minutes later, I was pulling out a basket of fries so impossibly crispy on the outside and fluffy within that I nearly forgot the fryer was even there. It's become my favorite way to make them now.

I made these for a friend who'd sworn off fried foods for health reasons, and watching her face light up when she tasted one was everything. She grabbed three more before I'd even finished plating, and by the end of the meal she was asking for the recipe. That's when I knew I'd really cracked something here.

Ingredients

• Russet potatoes (4 large): Russets have the right starch-to-water ratio for fries that get crispy edges while staying tender inside; peeling is optional but helps them cook more evenly.
• Olive oil (2 tablespoons): Just enough to coat and crisp without making them greasy—use a good quality oil since you'll taste it directly.
• Sea salt (1 teaspoon, plus more for finishing): Flaky sea salt finishes better than fine salt, giving you little bursts of flavor instead of uniform saltiness.
• Black pepper (1/2 teaspoon, optional): Freshly ground makes all the difference; pre-ground tastes flat by comparison.

Instructions

Preheat and prep:

Set your air fryer to 380°F and let it warm for 3 minutes while you work. This temperature is the sweet spot—hot enough to crisp the outside but not so hot that the inside stays raw.

Rinse away the starch:

Run your cut potatoes under cold water and really rub them around; you're washing off the surface starch that would otherwise turn them gummy. Pat them completely dry with paper towels—any moisture clinging to them will steam instead of crisp.

Coat evenly:

Toss everything in a bowl until every single fry glistens with oil and gets touched by salt and pepper. This is where you take a beat to make sure nothing's missed, because uncoated fries will cook dry.

Arrange in the basket:

Lay them in a single layer without stacking or piling; if your basket can't hold them all, work in batches. Crowding them creates steam and ruins the whole crispy dream.

Cook with a shake:

Air fry for 18 to 22 minutes depending on your fryer's personality and how thick your fries are, shaking the basket about halfway through so every fry meets the hot air evenly. You're looking for golden brown edges with no pale spots.

Finish and serve:

Transfer immediately to a bowl and add a final sprinkle of sea salt while they're still hot enough to accept it. Eat them right away—fries wait for no one.

Save

There's a memory I have of my grandfather eating one of these fries and just closing his eyes for a moment, not saying anything. Sometimes the simplest foods do that—they take you somewhere, or back somewhere, without needing any words.

The Starch Soak Secret

If you have 30 minutes before cooking, soak your cut potatoes in cold water. This pulls out even more starch, which means crisper fries with a better texture—I learned this from watching a line cook move through his prep work with such intentionality that I knew it had to matter. When you drain and dry them after soaking, you're holding fries that will crisp up like they came from a professional kitchen.

Playing with Flavor

Sea salt alone is perfect, but once you nail the basic crispy technique, you're free to experiment. I've tossed warm fries with garlic powder and felt like I was eating in a French café, and I've added smoked paprika right after they came out of the fryer for something deeper and more complex. Fresh herbs scattered on top—rosemary, thyme—add a restaurant-quality touch that nobody expects from something you made at home.

Serving and Pairing

These fries shine on their own as a side to burgers, grilled fish, or roasted chicken, but they're also strong enough to stand alone as a snack with a good dipping sauce. The crispy exterior and fluffy interior make them satisfying in a way that lighter fries never quite are, so you don't need much to feel satisfied.

• Pair with classic mayo, sriracha mayo, or a garlicky aioli for dipping.
• Serve alongside your favorite main dish or keep them in a bowl for casual snacking.
• Keep the sea salt within reach—everyone will want to adjust it to their own taste.

Save

There's something deeply satisfying about making fries that rival anything you'd buy, in your own kitchen, with no deep fryer mess. Once you've made them this way, you'll never go back.

Recipe FAQs

→ How do I get extra crispy fries?

Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then dry thoroughly before cooking.

→ Can I cook all fries at once in the air fryer?

For best results, arrange fries in a single layer and cook in batches to avoid overcrowding and ensure even crisping.

→ What seasoning enhances the flavor of these fries?

Sea salt is essential, and you can also add freshly ground black pepper or sprinkle garlic powder and smoked paprika after cooking.

→ Is peeling the potatoes necessary?

Peeling is optional; leaving the skin on adds texture and nutrients while keeping a rustic appeal.

→ How long should I air fry the fries?

Cook at 380°F for 18–22 minutes, shaking the basket halfway to promote even cooking and crispiness.

→ Are these fries suitable for special diets?

Yes, they are vegan and gluten-free, made with simple ingredients free from major allergens.