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Air Fryer French Fries

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.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 lbs total), peeled or skin-on
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon kosher salt, divided
  • Optional: garlic powder, smoked paprika, black pepper, dried rosemary, onion powder

Instructions

  1. Cut the potatoes into uniform sticks approximately ¼ inch wide. Uniform thickness is critical for even cooking.
  2. Soak the cut potatoes in cold water for at least 30 minutes (up to 2 hours) to remove surface starch.
  3. Drain and dry the potatoes thoroughly using paper towels or a clean kitchen towel. Remove as much surface moisture as possible.
  4. Toss the dried fries with the oil, half the salt, and any optional dry seasonings until lightly coated.
  5. Preheat the air fryer to 380°F for 3 minutes.
  6. Arrange fries in a single layer in the basket—they can touch slightly but should not pile up. Cook in two batches if needed.
  7. Air fry at 380°F for 15 minutes, shaking the basket halfway through at the 7–8 minute mark. For extra crispiness, increase to 400°F for the final 3–5 minutes.
  8. Season immediately with the remaining salt while hot and serve at once.

Notes

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.