Crispy Air Fryer French Fries (Printable)

Golden, crispy fries seasoned with sea salt, cooked easily in an air fryer. A healthier twist on a classic side.

# What You Need:

→ Potatoes

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

→ Seasonings and Oil

02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt, plus more for finishing
04 - 1/2 teaspoon freshly ground black pepper (optional)

# Steps:

01 - Preheat the air fryer to 380°F for 3 minutes.
02 - Rinse potato sticks in cold water to remove excess starch, then drain and pat completely dry using paper towels.
03 - In a large bowl, toss the potatoes with olive oil, sea salt, and black pepper if using, ensuring even coating.
04 - Place fries in a single layer in the air fryer basket; cook in batches if needed to avoid overcrowding.
05 - Air fry for 18 to 22 minutes, shaking the basket halfway through, until fries turn golden and crispy.
06 - Transfer fries immediately to a serving bowl and sprinkle with additional sea salt to taste. Serve hot.

# Expert Hints:

01 -
  • They taste like the crispy fries from your favorite diner, but without the oil-soaked heaviness afterward.
  • Honestly, the fact that you can make a full batch with barely any cleanup is life-changing on a weeknight.
  • Your kitchen stays cool and smells incredible instead of like a deep fryer for the next three hours.
02 -
  • Skipping the rinse and dry step will betray you—I learned this the hard way with a batch that turned out soft instead of crispy, and it was disappointing.
  • The temperature matters; too low and they won't crisp, too high and they'll char before the inside cooks through.
  • Don't peek constantly; every time you open that basket, you release heat and extend the cooking time by a minute or two.
03 -
  • If you want them even crispier, soak the cut potatoes in cold water for thirty minutes before cooking; it removes more starch and creates an almost shatteringly crisp exterior.
  • Don't skip the halfway shake—it's genuinely the difference between fries that are perfectly golden all over and ones with pale spots.
  • Serve them immediately while they're still hot; fries start losing their crispiness the second they cool down, so timing your meal around when they finish matters.

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