Crispy Air Fryer French Fries

There's something almost meditative about the ritual of cutting potatoes into perfect batons, watching them fall into a bowl of ice-cold water like tiny swimmers. My first real batch of air fryer fries happened on a random Tuesday when I was tired of the store-bought frozen kind, and I realized I had everything already in my kitchen. Twenty minutes later, I pulled out fries that were somehow crispier than anything I'd ever made, and the kitchen smelled like a French bistro instead of a deep fryer.

I made these for my neighbor one evening when she stopped by stressed about dinner, and watching her bite into one with that skeptical expression before lighting up with genuine surprise—that's when I knew this wasn't just a weeknight thing. She asked for the recipe that night, and I realized these humble fries had become my go-to move for making people feel a little bit cared for.

Ingredients

• Russet potatoes: The starchy variety that gets impossibly fluffy inside while the outside crisps up; use 4 large ones (about 900 g) and cut them into 1/4-inch thick batons for even cooking.
• Olive oil: 2 tablespoons is all you need to coat them—this isn't a deep fry, so you're using just enough to create that golden exterior.
• Sea salt: Start with 1 teaspoon, then taste and add more after cooking; sea salt dissolves differently than table salt and tastes less harsh.
• Black pepper: 1/2 teaspoon freshly ground gives warmth without overpowering, but skip it entirely if you prefer them pure.

Instructions

Soak your potatoes:

Submerge the cut fries in a large bowl of cold water for 20 to 30 minutes—this leaches out excess starch and is the secret to that crispy, fluffy texture. You'll actually see the water get cloudy as the starch releases.

Dry them completely:

Drain the potatoes and pat them thoroughly with a clean kitchen towel or paper towels until no moisture remains. Wet fries will steam instead of crisp, so take a breath and do this step properly.

Coat with oil and seasoning:

Toss the dried fries in a bowl with olive oil, sea salt, and pepper until every piece is evenly covered. A light hand is better here—too much oil and they'll be greasy.

Preheat the air fryer:

Set it to 380°F (193°C) and let it run for 3 minutes while you get your fries ready. This gives the basket time to get properly hot.

Arrange and cook:

Lay fries in a single layer in the basket—don't crowd them or they'll steam and soften instead of crisping. Work in batches if you need to; it takes an extra few minutes but the payoff is worth it.

Shake and finish:

Air fry for 15 to 20 minutes total, shaking the basket halfway through to ensure even browning. When they're golden and you hear a satisfying crunch when you tap one, they're done.

Season and serve:

Transfer to a bowl or plate and taste one before adding more sea salt. Eat them while they're still warm and the texture is at its best.

Save

I remember my daughter discovering these in the air fryer one afternoon and eating them straight from the basket while I was telling a story, completely oblivious to anything else. In that moment they became less about being a 'healthy' option and more about creating something that made someone genuinely happy to eat.

Why This Method Works Better

The air fryer circulates heat so intensely that it mimics deep frying without the oil, and the dry heat forces out moisture from the potato's surface while keeping the insides tender. Unlike oven fries that can turn out pale or unevenly cooked, these get attention from every angle, which is why the contrast between crispy exterior and fluffy interior feels almost luxurious.

Flavor Play and Variations

Once you nail the basic version, you can get curious—garlic powder and smoked paprika create something almost Spanish, while a pinch of fresh rosemary or thyme turns them herbaceous and sophisticated. I've also swapped olive oil for avocado oil when I wanted something with a slightly different flavor, and it honestly works beautifully. The beauty of this recipe is that the base is so clean that anything you add actually shines instead of getting lost.

Serving and Storage Tips

Serve them immediately while they're still hot and crispy—that's when they taste best and feel most indulgent. They lose their crunch pretty quickly as they cool, which is why I make them right before dinner instead of trying to meal prep them ahead.

• Pair them with a simple aioli, good ketchup, or whatever sauce makes you happy—there's no wrong choice.
• If somehow you have leftovers, store them in an airtight container and reheat in the air fryer at 350°F for just a few minutes to restore crispness.
• These work as a side to burgers, fish, steak, or even just eaten alone as a snack when the mood strikes.

Save

These fries remind me that sometimes the simplest things—good potatoes, a little oil, patience, and heat—can become something that makes cooking feel like less of a chore and more like creating a small moment of joy. I hope they become a regular thing in your kitchen too.

Questions & Answers

→ How do I get fries extra crispy?

Soaking cut potatoes in cold water removes excess starch, which helps achieve a crispier texture when air fried. Avoid overcrowding the air fryer basket to ensure even crispiness.

→ Can I add other seasonings?

Definitely! Garlic powder, smoked paprika, or fresh herbs enhance flavor and pair well with sea salt on crispy fries.

→ Should I peel potatoes before cutting?

Either peeled or unpeeled potatoes work well. Leaving the skin adds texture and nutrients, but peeling gives a smoother fry surface.

→ What oil is best for coating fries?

Olive oil is recommended for its flavor and health benefits, but avocado oil can be used for a milder taste and higher smoke point.

→ How long should fries be air fried?

Air frying at 380°F for 15–20 minutes, shaking halfway through, ensures fries become golden and crisp without burning.