Save to Pinterest Transform russet potatoes into perfectly golden, crispy fries using your air fryer. The secret lies in soaking cut potatoes to remove excess starch, then tossing with olive oil and sea salt before air frying at 380°F. Shake the basket halfway through for even cooking, resulting in restaurant-quality crunch without deep frying.
The first time I made air fryer fries, I stood there watching through the glass like a kid at a candy store window. Something about turning raw potatoes into golden, crispy sticks without a gallon of oil felt like kitchen magic. Now they are our Friday night staple, eaten straight from the basket while still too hot to properly handle.
Last summer, my neighbor smelled these cooking and actually knocked on the door to ask what takeout we had ordered. The look on her face when I held up a bag of potatoes was priceless. Now we have a standing air fryer date every Tuesday.
Ingredients
- 4 large russet potatoes: These have the perfect starch content for fluffy interiors and get the crispest exteriors, though Yukon Gold works in a pinch
- 2 tablespoons olive oil: Just enough to help the salt stick and encourage browning without making them soggy or greasy
- 1 teaspoon sea salt: The large crystals give you those satisfying salty bursts that fine salt cannot deliver
- 1/2 teaspoon freshly ground black pepper: Freshly cracked makes a huge difference here, but leave it out if serving to kids
- 1/2 teaspoon garlic powder: This became non-negotiable in our house after my husband accidentally dumped way too much in and it was glorious
Instructions
- Prep your potatoes:
- Cut them into even 1/4-inch sticks so they cook at the same rate, keeping the pieces relatively uniform for the best results
- Soak for success:
- Let them sit in cold water for at least 30 minutes, which removes the surface starch that keeps fries from getting properly crispy
- Get them dry:
- Pat the potatoes thoroughly dry with clean towels because any water left on them will steam instead of fry
- Season well:
- Toss them in a large bowl with olive oil and seasonings until every piece is lightly coated
- Preheat your air fryer:
- Heat it to 380°F for 3 minutes because a hot basket starts the crisping process immediately
- Arrange in one layer:
- Crowding the basket is the enemy of crispy fries, so cook in batches if needed
- Cook and shake:
- Air fry for 18 to 22 minutes, giving the basket a good shake halfway through to turn the pieces
- Final seasoning:
- Taste immediately and add more salt while they are still hot so it sticks perfectly
Save to Pinterest These fries have become my go-to for bringing to potlucks because they travel surprisingly well and always disappear first. Something about hot, salty food just makes people gather around.
The Soaking Secret
The water soaking step is what separates air fryer attempts from actual restaurant quality results. I have tested skipping it and the difference is night and day. That 30 minutes removes the excess starch that otherwise creates a weird steamed texture instead of proper crunch.
Oil Choices
Olive oil gives a nice flavor but avocado oil handles high heat even better if you plan to make these frequently. The smoke point matters more than you think in an air fryer where the heat is so concentrated. Olive oil can get slightly bitter at these temperatures.
Make Them Your Own
Once you have the basic technique down, the seasoning possibilities are endless. Smoked paprika adds a wonderful depth, parmesan creates this incredible cheesy crust, or everything bagel seasoning for something totally different.
- Sprinkle fresh herbs like rosemary or thyme in the last two minutes of cooking
- Toss with a little truffle oil immediately after cooking for restaurant style fries
- Try cumin and chili powder for a Mexican inspired variation
Save to Pinterest There is something so satisfying about making something at home that tastes better than takeout. These fries have completely ruined fast food fries for me forever.
Recipe FAQs
- → Why soak potatoes before air frying?
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Soaking removes excess starch from the potatoes, which helps them become crispier rather than soggy during cooking. A 30-minute soak in cold water makes a noticeable difference in texture.
- → Can I leave the potato skin on?
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Absolutely! Leaving the skin on adds fiber and creates a more rustic appearance. Just scrub the potatoes thoroughly before cutting into fries.
- → How do I prevent soggy fries?
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Pat the potatoes completely dry after soaking and avoid overcrowding the air fryer basket. Cooking in single layers ensures hot air circulates properly for maximum crispiness.
- → What temperature works best?
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380°F (193°C) creates perfectly golden fries with crispy exteriors and fluffy interiors. This temperature allows the outside to crisp without burning before the inside cooks through.
- → Can I use other potato varieties?
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Russets work best due to their high starch content, but Yukon Gold or red potatoes can be used for creamier results. Just adjust cooking time slightly as waxy potatoes cook faster.
