Air Fryer French Fries

Ingredients

• 2 largerusset potatoes
• 2 cups (about 470 ml)ice cubes
• 15 ml (1 Tbsp)peanut oil or olive oil
• 5 ml (1 tsp)salt

Instructions

1. 1

   Cut the potatoes

   Peel the potatoes and cut them into batons measuring ⅜ by ⅜ inch (about 1 cm by 1 cm).

2. 2

   Soak and dry

   Put the batons in a bowl of cold water with 2 cups (about 470 ml) of ice cubes. Leave them to soak for at least 30 minutes, then drain and pat dry with kitchen paper.

3. 3

   Preheat the air fryer

   Preheat the air fryer to 182°C (360°F).

4. 4

   Coat the potatoes

   Toss the potatoes with the oil in a large bowl until coated, then transfer them to the air fryer basket. Set the timer for 25 minutes.

5. 5

   Shake the basket

   Every 5 minutes, slide out the basket and shake the fries.

6. 6

   Cook and serve

   Cook until the timer ends and the fries are golden brown. Season to taste with salt or French fry seasoning, then serve immediately.

What are air fryer French fries?

French fries are potatoes cut into batons and cooked until crisp outside and tender within. This American-style version uses an air fryer and a small amount of oil rather than deep-frying.

The recipe relies on straightforward steps: soak the cut potatoes, dry them well, and shake the basket as they cook. Together, these help the fries cook more evenly and develop a golden exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 113 calories, 2g protein, 19g carbs, 3g fat.

Most of the carbohydrate comes from the potatoes, while the oil contributes most of the fat. The potatoes provide a small amount of protein; serve a portion with a protein-rich main and vegetables to make a fuller plate.

Why soak the potatoes?

The recipe soaks the batons in cold water with ice for at least 30 minutes. This gives the cut potatoes time to sit before cooking.

Drying matters too: drain the potatoes and pat them thoroughly with kitchen paper before adding the oil.

Cut them evenly

Aim for batons around 1 cm square, matching the recipe’s ⅜-inch dimensions. Similar-sized pieces are more likely to cook at a similar pace.

Keep the cuts neat rather than making some pieces much thinner than others, which can lead to uneven results.

Use a light coating of oil

Peanut oil is the listed choice, with olive oil as an alternative. Toss the potatoes in a large bowl so the oil is distributed before they go into the basket.

The recipe uses 15 ml of oil for the potatoes. Avoid adding extra oil by eye if you want to keep to the stated amount.

Shake for even cooking

Set the timer for 25 minutes and shake the basket every 5 minutes. This moves the fries around during cooking rather than leaving the same pieces in one position.

Slide the basket out carefully each time, then return it to the air fryer to continue cooking.

Look for golden colour

The recipe’s visual cue is a golden-brown finish when the timer is up. If the fries are not there yet, use their colour and texture to guide whether they need more cooking.

Season them when they are cooked and serve immediately, while their exterior is at its freshest.

What to serve with them

Serve the fries alongside a burger, sandwich or other main dish. Their simple potato flavour also pairs well with a dip or a seasoned main.

For a more balanced plate, add a source of protein and a serving of vegetables alongside the fries.

Recipe notes & tips

• Cut the batons to a similar size so they cook at a more even rate.
• Allow at least 30 minutes for the ice-water soak.
• Pat the drained potatoes thoroughly dry before tossing them with oil.
• Shake the basket at each 5-minute interval as directed.
• Serve the fries as soon as they are seasoned.

Variations

• Olive oil: use it instead of peanut oil as the recipe allows.
• French fry seasoning: season the cooked fries with it instead of salt.
• Salt finish: season with salt to taste just before serving.
• Dipping sauce: serve with a favourite dip on the side.
• Seasoned sides: pair the fries with a well-seasoned main for a simple meal.

Common mistakes to avoid

• Uneven cuts: keep the batons close to 1 cm square so they cook at a similar pace.
• Skipping the soak: leave the potatoes in cold water with ice for at least 30 minutes.
• Wet potatoes: drain and pat them dry before adding oil.
• Forgetting to shake: slide out and shake the basket every 5 minutes.
• Waiting to serve: season and serve the fries immediately after cooking.

How to store

For the best texture, serve these fries immediately. If you have leftovers, refrigerate them in a covered container and reheat in the air fryer until hot; they may be less crisp than when freshly cooked.

Frequently asked questions