Air Fryer French Fries
This recipe details how to prepare perfectly crispy French fries using an air fryer. Peeled russet potatoes are meticulously cut into uniform sticks, soaked to remove starch, then tossed with vegetable oil and seasoned with cayenne pepper and kosher salt before being air-fried until golden brown and delicious.
Equipment
- 1 Air Fryer Essential for cooking the fries with minimal oil.
- 1 Large Bowl For soaking potatoes and tossing with oil and seasonings.
- 1 Vegetable Peeler For efficiently peeling the russet potatoes.
- 1 Chef's knife For cutting potatoes into uniform sticks.
- 1 Cutting Board A stable surface for safely cutting the potatoes.
Ingredients
Main
- 1 pound russet potatoes peeled
- 2 teaspoons vegetable oil
- 1 pinch cayenne pepper
- 0.5 teaspoon kosher salt
Instructions
- Peel the russet potatoes and cut them into 1/4-inch thick, uniform sticks for even cooking.
- Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to 1 hour, to remove excess starch.
- Drain the potatoes thoroughly and pat them completely dry with paper towels; this step is critical for achieving crispiness.
- In the large bowl, toss the dried potato sticks with vegetable oil, ensuring they are evenly coated.
- Sprinkle with cayenne pepper and kosher salt, tossing again to distribute the seasonings evenly.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Place the seasoned potato sticks in a single layer in the air fryer basket, ensuring not to overcrowd. Cook in batches if necessary.
- Air fry for 15 minutes, then carefully shake the basket to redistribute the fries and promote even cooking.
- Continue air frying for another 5-10 minutes, or until the fries are golden brown and crispy, shaking the basket once more during this time.
- Remove the hot, crispy fries from the air fryer and serve immediately with your favorite dipping sauce.
Notes
Pre-soaking potatoes in cold water is crucial to remove excess starch, which is the secret to achieving a truly crisp exterior. Always follow this with a thorough drying—any residual moisture will steam the fries instead of crisping them. Do not overcrowd the air fryer basket; cook in batches to ensure proper air circulation and even browning. For enhanced flavor, consider a double fry method: a shorter fry at a slightly lower temperature, then a second fry at a higher temperature. Season immediately after cooking to ensure the salt and cayenne adhere well. A touch of garlic powder or smoked paprika could also elevate the flavor profile.