It’s simple to make perfectly crispy fries at home with this Air Fryer French Fries recipe. Follow these tips to create restaurant-style fries that are crunchy on the outside, tender inside, and far lighter than traditional deep-fried fries.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- Storage and reheating
- Variations
- What to serve them with
- More air fryer recipes
Say goodbye to soggy, oily fries and hello to crispy air-fried perfection. With a short optional soak to remove excess starch, a light coating of oil, and the right temperature and timing in your air fryer, you can enjoy golden, restaurant-style french fries any night of the week.
An optional soak in cold water helps with extra crispness, but if you’re short on time you can skip it. After drying the fries completely, toss them with a little oil and your preferred seasoning—salt or a seasoned fry blend—then air fry until golden and crisp. The whole process is straightforward and rewarding: slice, season, and air fry for about 16 minutes for a delicious result.
Ingredients
- Russet potatoes – Ideal for fries because of their high starch content, russets crisp up nicely while staying fluffy inside. You can peel them or leave the skins on for extra texture and flavor. Choose medium-sized potatoes of similar length so your cuts yield fries that cook evenly.
- Olive oil – About a tablespoon to lightly coat the fries. Any neutral vegetable oil will also work.
- Fry seasoning or salt – Season to taste. A simple salt will do, or use a seasoned blend for extra flavor.
Instructions
The steps below will guide you to crisp, golden fries. For the exact ingredient amounts and timings, see the recipe card at the bottom of this page.
- Slice the potatoes. Cut each potato lengthwise, then slice each half into quarters or thirds depending on thickness. Aim for roughly 1/4″ (about 6 mm) strips so they cook evenly.
- Soak the fries (optional). For maximum crispness, submerge the sliced potatoes in cold water for 1 hour to remove surface starch. Drain and dry thoroughly with clean towels or paper towels—moisture will steam the fries instead of crisping them.
- Oil the fries. Toss the dried potato sticks with a light coating of olive oil so the seasoning adheres and the exterior browns.
- Season just before cooking. Sprinkle with salt or your fry seasoning and toss to coat evenly. Avoid salting too far in advance, as salt draws moisture from the potato and can make fries soggy.
- Air fry. Arrange fries in a single layer in the air fryer basket with space for air circulation. Air fry at 380°F (about 193°C) for 8 minutes, flip or shake the basket, then cook another 8 minutes until golden and crisp. Serve immediately.
- When cooking multiple batches. Remove cooked fries to a plate and keep batches warm. Once all batches are finished, you can return them all to the air fryer for 1–2 minutes to re-crisp and serve together.
Recipe tips
- Soak for crispiness: Soaking removes starch and helps the fries crisp in the air fryer.
- Prep ahead: Cut fries in advance and keep them submerged in cold water until ready to cook. Always dry completely before seasoning and air frying.
- Keep the skin on: Leaving skins on saves time and adds texture and flavor.
- Season at the right time: Salt just before cooking to avoid drawing out moisture.
- Give them space: Arrange fries so air can circulate around each piece. Cook in batches if necessary.
- Re-crisp before serving: If you have multiple batches, a quick 1–2 minute reheat in the air fryer unifies temperature and crispness.
- Oven alternative: If you don’t have an air fryer, bake at 400°F (204°C) on a wire rack set over a foil-lined sheet pan for 16–20 minutes (convection helps). Flip once if cooking directly on a baking sheet.
Storage and reheating
Store leftover fries in an airtight container in the refrigerator for up to 7 days. Reheat in the air fryer at 400°F (204°C) for 3–4 minutes to restore crispness.
Variations
- Steak frites: Season with herbs de Provence and serve alongside grilled steak for a French-style meal.
- Cajun fries: Toss with Cajun seasoning for a spicy, smoky flavor.
- Garlic parmesan fries: Mix melted butter with grated parmesan and minced garlic (or garlic powder) and toss fries immediately after cooking.
- Buffalo fries: Season with wing or buffalo seasoning and serve with buffalo sauce and ranch or blue cheese dressing.
- Loaded styles: Top cooked fries with chili and cheese, or add burgers-style toppings like special sauce and grilled onions.
- Greek fries: Toss with Greek seasoning and pair with gyros or grilled meats.
What to serve them with
Air fryer fries are a versatile side or snack. Serve with ketchup, bbq sauce, fry sauce, or ranch. They complement burgers, sandwiches, smoked meats, and many chicken dishes. Try pairing these fries with your favorite burger or sandwich recipe for a classic combination.
- Burgers: Classic cheeseburgers, mushroom Swiss, or specialty burgers.
- Sandwiches: Reuben-style sandwiches, Italian sliders, pulled pork or deli-style sandwiches.
- Smoked meats: Tri-tip, pulled pork, or brisket make great main courses alongside fries.
- Chicken dishes: Air fryer wings, tenders, or BBQ chicken pair wonderfully with fries.
More air fryer recipes
Once you’ve mastered fries, try other air fryer favorites like wings, baked potatoes, sweet potatoes, or handheld snacks for quick, crispy results.
Air Fryer Chicken Wings
Air Fryer Baked Potato
How To Cook Sweet Potatoes
Pizza Rolls
Air Fryer French Fries
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people
Ingredients
- 1 pound russet potatoes (see notes)
- 1 tablespoon olive oil
- 1 tablespoon fry seasoning, or 2 teaspoons salt
Instructions
- Slice the potatoes into 1/4 inch (6 mm) fries.
- Optional: soak the cut potatoes in cold water for 1 hour for extra crispiness, then drain and pat dry.
- Toss the potatoes with olive oil, then season with salt or fry seasoning.
- Place fries in a single layer in the air fryer basket so they are not touching.
- Air fry at 380°F (193°C) for 16 minutes, flipping halfway through.
- Remove and serve immediately. If cooking in batches, keep earlier batches warm and reheat all together for 1–2 minutes if needed.
Notes
- Russet potatoes: Best for fries. Leave skins on or peel—both work. Choose similar-sized potatoes for uniform cooking.
- Soaking: Soak to remove excess starch and improve crispness.
- Prep ahead: Cut and soak in water until ready to cook; dry thoroughly before frying.
- Timing of seasoning: Salt just before cooking to avoid drawing moisture out of the potatoes.
- Oven option: Bake at 400°F (204°C) on a wire rack over a foil-lined sheet pan for 16–20 minutes; flip if not using a rack.
- Storage: Store leftovers in an airtight container in the fridge up to 7 days. Reheat in the air fryer 3–4 minutes at 400°F (204°C).