Crispy Air Fryer French Fries

The first time I made fries in my air fryer, I was skeptical—convinced nothing could replace the deep fryer's magic. But standing in my kitchen at 7 p.m. on a random Tuesday, watching those golden sticks emerge impossibly crispy without a drop of oil splattered on my stovetop, I understood. My partner walked in mid-cook, caught a whiff, and we both just grinned. These aren't just a shortcut; they're a revelation.

I brought a batch to my sister's barbecue last summer, and she immediately asked for the recipe—which, honestly, made me laugh because she thought I'd spent hours fussing. The fact that something this good comes together in under 40 minutes, mostly hands-off, somehow felt like cheating.

Ingredients

• Russet potatoes: The starch content is your secret weapon for that crispy exterior; they're built for this.
• Olive oil: Just enough to coat and carry the seasonings—too much and you lose the crispiness.
• Fine sea salt (for coating): This dissolves into the potato as they cook, seasoning them evenly from the inside out.
• Flaky sea salt (for finishing): This is where the magic lives; it hits your tongue with a gentle crunch and bright mineral bite.
• Optional seasonings: Garlic powder or smoked paprika can elevate these from simple to seriously addictive.

Instructions

Soak and dry your potatoes:

Cut your russet potatoes into 1/4-inch sticks and plunge them into cold water for at least 30 minutes. This isn't busywork—you're literally washing away the excess starch that would make them soggy. After draining, pat them completely dry; any lingering moisture is the enemy of crispiness.

Heat your air fryer:

Set it to 200°C (400°F) and let it preheat for 3 minutes. A properly heated basket makes all the difference in that initial sear.

Coat with intention:

Toss your dried potatoes with olive oil, fine sea salt, and any optional seasonings in a large bowl until every stick is glistening and evenly seasoned. This is your last chance to distribute flavor evenly.

Arrange without crowding:

Spread the fries in a single layer in the air fryer basket, giving each one breathing room. If you cram them in, they'll steam instead of fry, and that's a disappointment nobody wants.

Shake and watch:

Air fry for 15–20 minutes, shaking the basket every 5 minutes so they cook uniformly and develop that beautiful golden color. The shake is crucial; it prevents flat sides and ensures even crispiness.

Finish with flaky salt:

The moment they come out, while they're still steaming slightly, shower them with flaky sea salt. It sticks better, melts slightly into the heat, and tastes infinitely better than fine salt at this stage.

Save

There was this one night when I made these for my kids on a weeknight, nothing fancy, just fries and grilled chicken. My son asked for seconds and then thirds, which never happens. I realized these crispy air fryer sticks had somehow become the thing my family actually looks forward to—not because they're complicated or special, but because they're reliably, genuinely good.

Why Potatoes Matter

Russet potatoes are the blueprint for this recipe because of their high starch-to-moisture ratio, which gives you that light, fluffy interior. I've experimented with Yukon Golds—they're dreamier, more buttery, if you prefer a softer fry. But if you want that snappy, diner-style crispiness, russets are non-negotiable. The size matters too; if you cut them thinner than 1/4-inch, they'll overcook at the edges before the center is done.

The Soaking Secret

I used to rush this step, thinking 10 minutes would do. It doesn't. The 30-minute minimum (I often go closer to an hour) genuinely transforms the potato's texture. You're not just rinsing; you're pulling out starch molecules that, if left behind, create a soggy, dense fry instead of a crispy, airy one. It's the difference between a good fry and one that makes you close your eyes a little when you bite into it.

Drying and Seasoning Strategy

After soaking, the drying step is where patience becomes visible. I use a clean kitchen towel and sometimes even a second one because even a thin film of water will steam in the air fryer instead of crisping. Once they're dry, the oil and salt coating should look like a light sheen, not a wet coating—think of it as dressing a salad, not dunking something. Here's what keeps these fries from becoming something you're apologizing for:

• Pat the potatoes completely dry; any moisture sabotages crispiness.
• Don't overcrowd the basket—fries need space to breathe and crisp up individually.
• Shake every 5 minutes like your life depends on it; uneven cooking is the real villain here.

Save

These fries remind me that sometimes the best food moments come from simplicity done right. Serve them immediately, sprinkled with flaky salt, and watch people light up.

Recipe FAQs

→ How do I make fries extra crispy?

Soak the cut potatoes in cold water for at least 30 minutes to remove starch, then pat them completely dry before air frying.

→ What potatoes are best for air frying?

Russet potatoes are ideal for their high starch content, which creates a fluffy interior and crispy exterior.

→ Do I need to peel the potatoes?

Peeling is optional. Leaving the skin on adds texture and nutrients, while peeling creates a classic french fry look.

→ How long should I air fry them?

Cook for 15–20 minutes at 200°C (400°F), shaking the basket every 5 minutes for even cooking and browning.

→ What seasonings work best?

Simple fine sea salt works great for tossing, but flaky sea salt is essential for the final finish.