Crispy Air Fryer French Fries (Printable)

Golden, ultra-crispy air fryer fries finished with flaky sea salt for the perfect savory snack or side.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes (about 2 lbs), peeled (optional) and cut into 1/4-inch sticks

→ Seasonings & Oil

02 - 2 tablespoons olive oil
03 - 1 teaspoon fine sea salt, plus more for finishing
04 - Flaky sea salt, to serve

→ Optional

05 - 1/2 teaspoon garlic powder or smoked paprika

# Steps:

01 - Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat thoroughly dry with clean kitchen towels.
02 - Preheat the air fryer to 400°F for 3 minutes.
03 - In a large bowl, toss the dried potato sticks with olive oil, 1 teaspoon fine sea salt, and optional seasonings if using, until evenly coated.
04 - Arrange the fries in the air fryer basket in a single layer without crowding. Cook in batches if necessary.
05 - Air fry for 15–20 minutes, shaking the basket every 5 minutes, until fries are crisp and golden brown.
06 - Immediately sprinkle with flaky sea salt and serve hot.

# Expert Hints:

01 -
  • Zero guilt frying that actually tastes like a proper fry, not a compromised version.
  • Your kitchen stays clean and doesn't smell like a fryer for three days.
  • Thirty-five minutes from craving to serving, with most of that being passive cooking time.
02 -
  • Skipping the soak will leave you with fries that look golden but taste starchy and pale—those 30 minutes matter more than you'd think.
  • Drying the potatoes thoroughly after soaking is non-negotiable; even a little moisture sabotages your crisping, so take an extra 30 seconds with the paper towels.
  • Shaking the basket every 5 minutes isn't optional busy work—it's the difference between fries and pale sticks.
03 -
  • Use a light hand with the oil—you're coating, not drenching, and a little goes a long way in crispy territory.
  • If your first batch seems too pale or not crispy enough, add 2–3 minutes to your next batch; air fryers vary in actual temperature, so trust your instincts and adjust.

Go Back