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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.
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Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: French, south american
Calories: 441.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium russet potato about 6 ounces, unpeeled
  • 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper

Equipment

  • 1 Air Fryer Essential for achieving crispy results with minimal oil.
  • 1 Chef's Knife For precise and uniform potato cuts.
  • 1 Cutting Board A stable surface for safe potato preparation.
  • 1 Large Mixing Bowl For rinsing, drying, and seasoning the fries.
  • 1 Paper Towels Crucial for thoroughly drying the potatoes.

Method
 

  1. Preheat an air fryer to 380 degrees F .
  2. 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.
  3. 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

1. The key to truly crispy air fryer fries lies in the potato variety and moisture removal. Russet potatoes are ideal due to their high starch content, which yields a fluffy interior. Thoroughly rinsing away excess starch and then patting the cut potatoes bone-dry is paramount to prevent steaming and encourage crispness. Consider soaking them in cold water for 30 minutes to an hour for even better starch removal and a crisper exterior, then dry them meticulously. 2. Do not overcrowd the air fryer basket; working in batches ensures even air circulation, which is essential for uniform browning and crisp texture. 3. Seasoning the fries immediately after they come out of the air fryer, while still hot, allows the salt to adhere best and enhances flavor.