Crispy, golden french fries made in the air fryer using just 1 tablespoon of oil. Fresh russet potatoes are soaked to remove surface starch, dried thoroughly, and air fried at high heat for restaurant-quality results.
Soaking the potatoes for 30 minutes is the #1 step for crispiness—do not skip it. Surface starch is the main cause of soggy fries.
Dry the fries completely after soaking. Wet fries steam instead of fry and will turn out pale and limp.
Do not overcrowd the basket. Cook in batches if needed—a single layer with slight touching is fine, but piling fries will prevent crisping.
Air fryer fries hold crispiness for about 10 minutes after cooking. Serve immediately for best texture.
For thicker steak-cut fries (½ inch), consider par-boiling for 3–5 minutes before air frying and increase cook time to 28 minutes.
Find it online: https://airfrycentral.com/air-fryer-french-fries/