Crispy Air Fryer French Fries

I used to think perfect fries required a deep fryer and gallons of oil until a rainy Tuesday changed everything. My air fryer sat unused on the counter, and I had four russet potatoes begging to be transformed. Twenty minutes later, I was standing in my kitchen holding the crispiest, golden fries I'd ever made at home, wondering why I'd waited so long.

The first batch I made disappeared in minutes when my neighbors dropped by unexpectedly. They stood around my kitchen island, grabbing fries straight from the serving bowl, asking how I got them so crispy. I just smiled and said it was magic, but really it was just good potatoes, a little patience, and the right temperature.

Ingredients

• Russet potatoes: Their high starch content creates that fluffy interior and crispy shell you crave, and they hold their shape beautifully during cooking.
• Olive oil: Just enough to help the fries crisp up without feeling greasy, and it adds a subtle richness that butter can't quite match.
• Sea salt: Flaky sea salt gives you those little bursts of flavor in every bite, way better than regular table salt.
• Black pepper: Optional but wonderful, it adds a gentle warmth that makes these fries feel a little more grown-up.
• Fresh parsley: A handful of chopped parsley makes these look like they came from a bistro, plus the freshness cuts through the richness.
• Smoked paprika: A pinch of this adds a mysterious, smoky depth that makes people ask what your secret is.

Instructions

Prep the potatoes:

Wash and peel them if you like, then slice into quarter-inch sticks, keeping the sizes as even as possible so they cook at the same rate. If some are thicker, they'll stay soft while the thin ones burn.

Soak in cold water:

Submerge the fries in a big bowl of cold water for at least 15 minutes to pull out the extra starch. This step is what turns good fries into great ones.

Dry thoroughly:

Drain the fries and spread them on a clean towel, patting every piece until no moisture remains. Wet fries steam instead of crisping, and that's a heartbreak you don't need.

Season and toss:

In a large bowl, toss the dried fries with olive oil, sea salt, and black pepper until each piece glistens. Use your hands if you need to, it's the best way to coat them evenly.

Preheat the air fryer:

Set it to 375°F and let it run empty for three minutes. A hot basket from the start means crispier edges right away.

Arrange in a single layer:

Spread the fries in the basket without overlapping, even if it means cooking in batches. Crowding them traps steam and ruins the crunch you worked so hard for.

Air fry and shake:

Cook for 18 to 22 minutes, shaking the basket halfway through so every side gets its turn facing the heat. You'll know they're ready when they're deep golden and smell like heaven.

Serve immediately:

Transfer to a serving dish, sprinkle with extra sea salt and any garnishes you love. Eat them hot, they're never as good once they cool down.

Save to Pinterest

One Sunday afternoon, I made these for my niece who swore she only liked fast food fries. She ate two servings, then asked if I could teach her how to make them herself. That's when I realized good food doesn't need to be complicated, it just needs to be made with a little care.

How to Get Them Extra Crispy

If you want fries that shatter when you bite them, soak the potatoes for a full hour or even overnight in the fridge. You can also try the double-fry method: cook them halfway, let them cool completely on the counter, then fry again until they're deep gold and crackling. It takes more time, but the texture is unreal.

Choosing the Right Potato

Russets are my go-to because their starch content is high and their moisture is low, which is the dream combination for crispy fries. Yukon Golds work too and give you a creamier inside, but waxy potatoes like red potatoes tend to stay soft and won't crisp up the same way. Stick with starchy varieties and you won't go wrong.

Serving and Pairing Ideas

These fries are perfect on their own, but they shine next to burgers, grilled chicken, or a simple green salad. I love serving them with garlic aioli, spicy ketchup, or even a drizzle of truffle oil if I'm feeling fancy. They also make a great snack for movie nights, game days, or any time you need something warm and comforting in a hurry.

• Serve them in a paper-lined basket for that diner vibe everyone loves.
• Toss them with grated Parmesan and fresh rosemary right after frying for an herby, cheesy twist.
• Keep a batch warm in a low oven if you're cooking in rounds so everyone eats hot fries together.

Save to Pinterest

There's something deeply satisfying about pulling a basket of golden fries from the air fryer and hearing that first crunch. I hope these become your new favorite side dish, the one you make on repeat without even checking the recipe.

Recipe Questions & Answers

→ What type of potatoes work best for crispy fries?

Russet potatoes are ideal due to their high starch content, which helps achieve a crispy exterior and fluffy interior.

→ Is soaking the fries necessary?

Soaking the cut potatoes in cold water removes excess starch, preventing them from sticking together and contributing to extra crispiness.

→ Can I make these fries without an air fryer?

While this method focuses on air frying for crispiness with less oil, fries can also be baked or shallow-fried with adjustments in cooking time and oil amount.

→ How can I make the fries extra crispy?

Try soaking the potatoes longer, up to an hour, or air fry them in two stages—partially cook, cool, then finish cooking for added crunch.

→ What garnishes complement these fries?

Fresh parsley and a sprinkle of smoked paprika enhance flavor and presentation without overpowering the natural potato taste.

→ Are these fries suitable for vegan and gluten-free diets?

Yes, the fries use only potatoes, olive oil, and seasonings, making them both vegan and gluten-free friendly.