Crispy Air Fryer French Fries

There's a particular kind of relief that comes when you discover you don't need a vat of bubbling oil to make perfect French fries. I was standing in my kitchen one weeknight, craving that crispy-outside, fluffy-inside satisfaction, when I realized my air fryer had been sitting there unopened for months. The first batch changed everything—golden sticks emerging from that little machine, crunching between my teeth with a sound that felt almost defiant. Now it's my go-to whenever I want that diner-quality crisp without the mess, the smell, or the guilt.

I made these for my nephew when he came over on a lazy Saturday afternoon, and he did that thing where he grabbed a fry before I'd even finished plating everything else. He went back for seconds and thirds without the usual dramatics kids usually pull, just quiet, contented munching. That's when I knew they'd become a permanent fixture in my rotation.

Ingredients

• 4 large russet potatoes (about 900 g), peeled and cut into 1/4-inch sticks: Russets are your foundation here—starchy enough to fry up shatteringly crisp yet fluffy within. Cut them consistently so they cook evenly, and don't stress about peeling if you like the skin texture.
• 2 tablespoons olive oil: Just enough to coat and help along the crisping without drowning them out.
• 1 teaspoon fine sea salt, plus more for finishing: The fine salt dissolves into the potatoes during cooking; the flaky sea salt goes on after for that final textural pop.
• Flaky sea salt, to serve: This is where you get that satisfying crunch and mineral note that makes people ask what you did differently.
• 1/2 teaspoon garlic powder or smoked paprika (optional): These are quiet additions that nudge the flavor without announcing themselves.

Instructions

Soak and dry your potatoes:

Cut your potatoes into uniform sticks and submerge them in a bowl of cold water for at least 30 minutes—up to 2 hours won't hurt. This releases the excess starch that would otherwise cloud your fries and prevent them from crisping properly. Drain them well and pat them completely dry with kitchen towels; any lingering moisture is the enemy of crispiness.

Heat the air fryer:

Set your air fryer to 200°C (400°F) and let it warm for 3 minutes. A properly preheated basket makes a noticeable difference in how quickly your fries brown.

Season and coat:

In a large bowl, toss the dried fries with olive oil, fine sea salt, and any optional seasonings you're using, stirring until every piece glistens lightly and is evenly coated. This is your moment to get creative—garlic powder, smoked paprika, or even a hint of cayenne all work beautifully here.

Arrange in the basket:

Spread your fries in a single layer in the air fryer basket without crowding them too densely. If you're doubtful about space, cook in batches; crowded fries steam rather than fry, and that's a heartbreak you want to avoid.

Cook with shaking:

Air fry for 15 to 20 minutes, shaking the basket every 5 minutes so everything crisps evenly and nothing sticks to the edges. The exact time depends on your air fryer's personality and how thick you've cut your fries, so start checking around the 15-minute mark.

Finish with flaky salt and serve:

The moment they emerge golden and crisp, sprinkle them generously with flaky sea salt while they're still hot. Serve immediately with whatever you love most—ketchup, aioli, or just eaten straight from the basket standing over the counter like a normal person.

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There was a moment at a friends' dinner party where someone said, 'Wait, these are air fryer fries?' with genuine surprise, and the whole table went quiet for a beat before dissolving into laughter. That's when I realized these weren't just a convenient side dish—they'd become something I could serve with genuine pride. It's a small thing, but it shifted how I think about shortcuts in cooking.

Potato Choice and Variations

Russet potatoes are the workhorse of the fry world, but don't be afraid to experiment if you're curious. Yukon Gold potatoes will give you a creamier interior and slightly different texture—less shatteringly crisp, more buttery. I've also had good luck with a combination of both, which gives you some structural variety across the basket. The key is consistent cutting and not overthinking it; your air fryer is more forgiving than you'd expect.

Seasoning and Dipping Ideas

After you master the basic version, the seasoning world opens up. Smoked paprika and garlic powder are my default move, but I've stretched into spicy territory with a pinch of cayenne, or gone Mediterranean with a touch of dried oregano and a shake of nutritional yeast. The magic happens when you pair these with the right dip—homemade aioli is a genuine game-changer, though a good ketchup (or even malt vinegar if you're feeling fancy) works beautifully too.

Timing and Storage

These fries are absolutely best served fresh and hot, crispy and steaming. If you've made a large batch and somehow have leftovers, they'll keep in an airtight container in the fridge for a couple of days, though reheating them in the air fryer for 5 minutes at 180°C will revive them better than a microwave ever could. That said, I've rarely encountered leftover fries—there's something about air fryer fries that disappears quickly.

• Meal prep ahead by soaking and drying your potatoes the morning of, storing them in the fridge until cooking time.
• If you're feeding a crowd, prep multiple batches and time them staggered so everyone eats hot fries, not the reheated batch.
• A pinch of finishing salt goes on right when they come out of the basket for maximum crunch and flavor absorption.

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There's something unexpectedly comforting about serving fries made with intention, without apology. These have become my answer to cravings, my go-to when I want something familiar but done right, and honestly, they've made me look at my air fryer with genuine affection.

Recipe FAQs

→ Why should I soak the potatoes?

Soaking removes excess starch from the surface, which prevents the fries from sticking together and helps them achieve maximum crispiness in the air fryer.

→ Can I use a different type of potato?

While russet potatoes are best for a classic crispy texture, Yukon Gold potatoes can be used for a creamier interior, though they may be slightly less crunchy.

→ How do I prevent soggy fries?

Ensure the potato sticks are patted completely dry with a clean towel after soaking and avoid overcrowding the basket so hot air can circulate freely.

→ Do I need to preheat the air fryer?

Preheating to 200°C (400°F) for a few minutes helps create a hot environment immediately, sealing the exterior and ensuring the fries cook evenly.

→ What seasonings work best with these?

Flaky sea salt is essential for the finish, but you can add garlic powder, smoked paprika, or chili powder to the oil toss for extra flavor depth.