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Ultimate Crispy Air Fryer French Fries

A close-up of a pile of perfectly cooked, golden Air Fryer French Fries served on a white plate.

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A straightforward guide to making perfectly crispy, non-soggy French fries using your air fryer with minimal oil.

Ingredients

Scale
  • 2 large Russet potatoes
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Peel the potatoes if desired, then cut them into uniform 1/4-inch thick sticks for even cooking.
  2. Place the cut potatoes in a large bowl and cover them completely with cold water. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch.
  3. Drain the potatoes completely. Rinse them under cold water until the water runs clear.
  4. Dry the potatoes thoroughly. Spread them on a clean kitchen towel or paper towels and pat them until they are completely dry. This step is crucial for crispiness.
  5. In a clean bowl, toss the dry potatoes with the oil, salt, pepper, and garlic powder until lightly coated.
  6. Preheat your air fryer to 380°F (195°C) for 5 minutes.
  7. Place the seasoned potatoes in the air fryer basket in a single layer, or in small batches. Do not overcrowd the basket, as this causes steaming instead of crisping.
  8. Air fry for 15 minutes, shaking the basket vigorously every 5 minutes to ensure even browning.
  9. Increase the temperature to 400°F (200°C) and cook for an additional 3 to 5 minutes, or until the fries are golden brown and crispy.
  10. Remove from the air fryer and serve immediately. Add more salt if needed.

Notes

  • Russet potatoes work best because their high starch content yields a fluffy interior.
  • For extra crunch, you can soak the cut potatoes in ice water for 1 hour, drain, rinse, and then toss them with 1 teaspoon of cornstarch before oiling.
  • If you are cooking frozen fries, skip the soaking and drying. Toss them with a light spray of oil and cook at 400°F (200°C) for 12 to 18 minutes, shaking halfway through.

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