Crispy Air Fryer French Fries

My air fryer and I had a rocky start—I bought it thinking it was a kitchen gadget I'd never actually use, but then one rainy afternoon, I craved proper fries without the oil splattering everywhere. Twenty minutes later, I pulled out the crispiest, lightest batch I'd ever made at home, and suddenly this appliance became my secret weapon. Now whenever someone asks how I get that restaurant-quality crunch without deep frying, I just smile and refuse to share my trick.

I made these for my sister who'd been trying to eat better, and she actually called me back the next day asking for the recipe because her kids devoured them without realizing they weren't fried in a vat of oil. That's when I knew this wasn't just a convenient cooking method—it was something people would actually want to come back for.

Ingredients

• Russet potatoes: Four large ones give you that starchy foundation that turns into gold in the air fryer, and the thicker cut means crispy edges with a tender center.
• Olive oil: Just two tablespoons coat the fries evenly and help them brown without making them heavy or greasy like traditional deep-fried versions.
• Sea salt: Start with one teaspoon, then taste and add more—sea salt has a cleaner, brighter flavor than table salt and actually lets the potato shine through.
• Black pepper: The optional half teaspoon adds a gentle warmth that makes you want another handful without overpowering the simple goodness of the fry itself.

Instructions

Soak and Release:

Cut your potatoes into 1/4-inch thick sticks and submerge them in cold water for at least 20 minutes—this pulls out excess starch that would otherwise make them gummy. You'll see the water get cloudy, which means it's working.

Dry Completely:

Pat every single fry with a clean kitchen towel until they're truly dry, because any lingering moisture will steam instead of crisp. This step takes a minute longer but changes everything.

Season and Coat:

Toss the dried fries with olive oil, sea salt, and black pepper in a large bowl, making sure every piece gets touched by the oil. The coating should look light and even, not slick or clumpy.

Preheat for Success:

Heat your air fryer to 380°F for three minutes while you arrange your fries. Those three minutes matter because you want the basket hot enough to start crisping immediately.

Arrange and Layer:

Spread fries in a single layer without crowding—they need space to circulate hot air around each one. If you can't fit them all, that's fine; you'll cook in batches and keep the first batch warm.

Air Fry and Shake:

Cook for 15 to 20 minutes depending on your air fryer's intensity, shaking the basket halfway through to ensure even browning. You'll know they're done when they're golden brown and a fork pierces the center easily.

Finish and Serve:

Sprinkle with extra sea salt right after they come out while they're still hot, then eat them immediately. Fries are best in that first five minutes when they're still steaming.

Save

My friend Marcus bit into one of these and declared them better than the fries at the place down the street we always order from. We sat on the kitchen counter with a pile of them, talking about nothing important, and I realized how much joy something this simple could bring—it wasn't fancy, but it was perfect.

The Secret to Perfect Crispness

The air fryer works by circulating intensely hot air around your food, which means moisture needs to escape for crispness to happen. Starting with dry potatoes and giving them space in the basket lets that heat do its job without creating steam pockets that soften them. Temperature matters too—380°F is hot enough to brown without burning, and that magic number changes everything from limp to crunchy.

Flavor Variations That Feel Natural

Once you nail the basic version, your air fryer becomes a playground for seasoning experiments. Try mixing in garlic powder with your salt for a savory depth, or add smoked paprika for something warm and subtle that reminds you of campfire snacks. Fresh herbs scattered on right after cooking give you brightness, and if you're feeling it, a pinch of cayenne brings heat without shouting.

Why This Beats Restaurant Fries (And What to Serve Them With)

Restaurant fries are often cooked in oil that's been used all day, which means they carry flavors from everything else cooked in that vat—here, you control exactly what touches your potatoes, which tastes cleaner and purer. The dipping sauce becomes the star; I usually go with classic ketchup, but try making a quick aioli or serving them with sriracha mayo for something that feels a little more special.

• Ketchup pairs with everything because it's what your taste buds learned to expect from fries.
• Homemade aioli made with garlic and lemon elevates them into something fancy enough for guests.
• Serve them hot and immediately, because they lose their magic the moment they cool down.

Save

These fries remind me that the best cooking moments aren't about complexity—they're about taking something simple and making it so good that people want to gather around it. Make a batch this week and taste the difference.

Recipe FAQ

→ How do I get the fries extra crispy?

Soaking the cut potatoes in cold water removes excess starch, which helps achieve crispiness. Also, avoid overcrowding the air fryer basket to allow air to circulate evenly.

→ Can I use different oils for cooking?

Yes, olives oil is used here, but avocado oil or other oils with high smoke points work well and add subtle flavor variations.

→ Should I peel the potatoes before cooking?

Peeling is optional. Leaving skins on adds texture and nutrients while maintaining crispiness when cooked properly.

→ How long should the fries be cooked in the air fryer?

Cook the fries for about 15-20 minutes at 380°F, shaking halfway through to ensure they cook evenly and develop a golden crust.

→ What seasoning works best besides sea salt?

Try garlic powder, smoked paprika, or fresh herbs to add depth and different flavor profiles to the fries.