A straightforward guide to making perfectly crispy, non-soggy French fries using your air fryer with minimal oil.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:2 servings
Category:Side Dish
Method:Air Frying
Cuisine:American
Diet:Vegetarian
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
Peel the potatoes if desired, then cut them into uniform 1/4-inch thick sticks for even cooking.
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.
Drain the potatoes completely. Rinse them under cold water until the water runs clear.
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.
In a clean bowl, toss the dry potatoes with the oil, salt, pepper, and garlic powder until lightly coated.
Preheat your air fryer to 380°F (195°C) for 5 minutes.
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.
Air fry for 15 minutes, shaking the basket vigorously every 5 minutes to ensure even browning.
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.
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.