Crispy Air Fryer French Fries (Print Version)
Golden, crispy fries with sea salt, cooked quickly using an air fryer for a light, flavorful side.
# Recipe Ingredients:
→ Potatoes
01 - 4 large russet potatoes, peeled (optional) and cut into 1/4-inch sticks
→ Seasonings & Oil
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt, plus extra for finishing
04 - 1/2 teaspoon freshly ground black pepper (optional)
# Directions:
01 - Preheat the air fryer to 380°F (193°C) for 3 minutes.
02 - Rinse the potato sticks in cold water to remove excess starch; drain and pat completely dry using paper towels.
03 - In a large bowl, toss the potatoes with olive oil, sea salt, and black pepper if using, ensuring all fries are evenly coated.
04 - Place the fries in a single layer in the air fryer basket; cook in batches if necessary to prevent overcrowding.
05 - Cook the fries for 18–22 minutes, shaking the basket halfway through, until golden and crispy.
06 - Transfer fries immediately to a serving bowl and sprinkle with additional sea salt to taste. Serve hot.
# Expert Advice:
01 -
- No oil splatter, no stovetop mess—just crispy results with way less cleanup than you'd expect.
- Those fries actually taste like potatoes, not like you deep-fried something in a vat of grease.
- You can make a full batch in under 30 minutes from peel to plate, which means weeknight fries are suddenly realistic.
02 -
- Drying the potatoes is non-negotiable; even a little moisture trapped on them will keep them from getting truly crispy.
- Don't skip shaking the basket halfway—it sounds like a small thing but it's the difference between evenly golden fries and a handful of pale ones hiding underneath.
03 -
- Every air fryer runs a little differently, so after your first batch, you'll know if you need to add a minute or shave one off—trust what you see over what the timer says.
- If you're making fries for a crowd, you can prep and cut the potatoes an hour ahead; just keep them in a bowl of water in the fridge and dry them thoroughly before cooking.