Air Fryer French Fries
The best air fryer French fries are made with the right kind of potatoes: Beneath their thick skins, russets are packed with starchy flesh that is often described as “fluffy.” Aside from sounding adorable, that means fries with soft and tender insides. For golden and crunchy outsides, be sure to rinse away excess starch from the cut potatoes: simply give them a quick, cold shower, or for extra crunchy fries, you can soak them in water overnight in the fridge. Drain and pat dry to remove as much moisture as possible. Your air fryer will do the rest: a fan and heating element combine to force hot air all around the potatoes for crunchy-tender fries with only a slight coating of oil.
Equipment
- 1 Air Fryer
- 1 Sharp Knife
- 1 Cutting Board
- 1 Medium Mixing Bowl
- 1 Paper Towels for drying potatoes
Ingredients
Main
- 1 medium russet potato about 6 ounces, unpeeled
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat an air fryer to 380 degrees F .
- Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.
- Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, 14 to 16 minutes. Remove and season with salt.
Notes
Optimal French fries begin with the right potato: Russets, with their high starch content, yield a fluffy interior, crucial for the desired contrast with a crispy exterior. The most critical step is rinsing and thoroughly drying the cut potatoes; excess starch inhibits crisping, and moisture creates steam instead of promoting browning. For maximum crunch, soaking the cut fries in cold water for at least 30 minutes, or even overnight, before drying is highly recommended. Always cook fries in a single, non-overlapping layer in the air fryer, working in batches to ensure proper air circulation and even crisping. Season immediately after cooking for best adherence and flavor.