Crispy Air Fryer French Fries

I used to think perfect fries required a deep fryer and a mess of oil until a rainy Tuesday changed everything. My air fryer sat mostly unused on the counter, and on a whim I tossed in some sliced potatoes with a drizzle of olive oil. Twenty minutes later, I was holding a basket of golden, crackling fries that tasted like they came from a bistro.

The first time I made these for friends, I watched them reach for seconds before they even finished their burgers. One friend looked up mid-bite and asked if I had ordered takeout. I just smiled and shook the air fryer basket like it was a magic trick I had been holding back for years.

Ingredients

• Russet potatoes: Their high starch content turns the insides fluffy while the outsides crisp up beautifully, and I always keep a bag on hand now.
• Olive oil: Just enough to help the heat work its magic without drowning the fries, and it adds a subtle richness you wont get from spray bottles.
• Sea salt: Flaky sea salt is the secret finishing touch that makes each bite taste intentional, not just seasoned.
• Black pepper: A light crack of pepper adds warmth without stealing the show, though you can skip it if you like things simple.
• Fresh parsley and smoked paprika: Optional, but a handful of parsley and a whisper of paprika can turn a side dish into something that feels special.

Instructions

Prep the potatoes:

Wash and peel the potatoes if you prefer them bare, then slice them into quarter inch sticks as evenly as you can. Consistency matters here because it keeps them cooking at the same pace.

Soak and dry:

Submerge the fries in a bowl of cold water for at least fifteen minutes to pull out the starch that makes them gummy. Pat them bone dry with a towel afterward, because any lingering water will steam them instead of crisping them up.

Season and coat:

Toss the dried fries in a large bowl with olive oil, sea salt, and a few grinds of black pepper until every piece glistens. This is where the flavor starts, so dont rush it.

Preheat and arrange:

Heat your air fryer to 375 degrees for three minutes, then lay the fries in a single layer in the basket. If they overlap too much, cook them in batches or theyll turn out sad and soft.

Air fry and shake:

Let them cook for eighteen to twenty two minutes, giving the basket a good shake halfway through so they brown evenly. Youll know theyre ready when they turn deep gold and sound crisp when you tap them with a fork.

Finish and serve:

Transfer the hot fries to a serving dish and hit them with an extra pinch of flaky salt while theyre still steaming. Scatter parsley and paprika if you want, then serve them immediately before anyone notices theyre gone.

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There was an evening last fall when I made these for my nephew, who had declared all vegetables evil. He grabbed a fry, dipped it in ketchup, and said potatoes didnt count as vegetables so he could eat as many as he wanted. I didnt correct him, I just kept the basket full.

How to Get Them Extra Crispy

If you have the patience, soak the potatoes for a full hour instead of fifteen minutes, or try the double fry method by cooking them halfway, letting them cool on the counter, then running them through the air fryer again. Both tricks pull out even more moisture and give you that audible crunch when you bite down.

Best Potatoes to Use

Russets are my first choice because their starch turns the insides light and airy, but Yukon Golds work too if you want a creamier bite. I tried red potatoes once and they turned out fine, just denser and less dramatic, so save those for roasting instead.

Serving and Pairing Ideas

These fries disappear fast on their own, but they shine next to burgers, sandwiches, or a simple roasted chicken. I keep a few dipping sauces around like garlic aioli, spicy ketchup, or even a quick honey mustard, and I let people build their own experience.

• Try tossing them with grated parmesan and fresh thyme right after they come out of the basket.
• For a bolder move, drizzle them with truffle oil and a handful of chopped chives.
• If youre feeding kids, keep it classic with ketchup and maybe a side of ranch for dipping.

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Once you get the rhythm down, youll find yourself making these on weeknights without thinking twice. Theyre proof that the best comfort food doesnt have to be complicated, just honest and hot.

Recipe FAQs

→ How do I get fries extra crispy?

Soaking the cut potatoes in cold water removes excess starch, helping enhance crispiness. For even crispier results, try a double air fry method: cook halfway, let them cool, then fry again.

→ Can I use other potato varieties?

Russet potatoes are ideal for texture, but Yukon Golds can be used as a tasty alternative with slightly different texture and flavor.

→ What temperature is best for air frying?

Preheating the air fryer to 375°F (190°C) ensures even cooking and crispiness. Cook fries for 18–22 minutes, shaking halfway through.

→ Are there seasoning alternatives?

Besides sea salt and black pepper, garnishing with chopped fresh parsley or smoked paprika adds vibrant flavor notes.

→ How should fries be prepared before air frying?

Wash, optionally peel, and cut potatoes into ¼-inch fries. Soak in cold water to remove starch, then dry thoroughly before tossing with oil and seasonings.

→ What dipping sauces pair well?

Classic dips like aioli, ketchup, or your preferred sauces complement these crispy fries wonderfully.