Air Fryer French Fries | Easy French Fries Recipe

Ingredients

• 3 largepotatoes
• 1/8 tspbaking soda
• as neededice-cold water
• as neededwater
• as neededsalt
• 1/2 tsp (optional)oil

Instructions

1. 1

   Cut and soak

   Wash and peel the 3 potatoes, keeping them in water as you work. Cut them into equal finger-sized pieces about 1 cm thick. Rinse them 2–3 times, until the water runs clear, then soak in ice-cold water for 15–20 minutes.

2. 2

   Boil briefly

   Drain the potatoes and put them in a bowl of water. Add a large pinch of baking soda, about 1/8 tsp, and bring the water to a boil.

3. 3

   Drain potatoes

   When the potatoes are half cooked, drain away all the water.

4. 4

   Dry and preheat

   Spread the potatoes on a clean kitchen or paper towel and dry them until no moisture remains. Meanwhile, preheat the air fryer to 180°C for 5 minutes.

5. 5

   Add the oil

   Toss the potatoes with 1/2 tsp oil, if using, to help keep them moist as they cook.

6. 6

   Air fry

   Arrange the potatoes in the air fryer basket and cook at 180°C for 12 minutes.

7. 7

   Shake halfway

   At the 6-minute mark, gently shake the basket, then continue cooking.

8. 8

   Check for crispness

   After 12 minutes, check that the fries are golden and crisp. If needed, cook for a further 2–3 minutes.

9. 9

   Season the fries

   Take the fries out of the basket and season with salt. Add Italian seasoning or chilli flakes too, if you like.

10. 10

    Serve straight away

    Serve hot immediately, with homemade tomato ketchup and eggless mayonnaise.

What are air fryer French fries?

French fries are potato batons cooked until crisp outside and soft inside; despite the name, they are a familiar American side dish. This version uses an air fryer rather than deep-frying, with a short boil before cooking.

The soak helps rinse surface starch from the cut potatoes, while thorough drying and a hot air fryer help the outside turn crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 5g protein, 40g carbs, 1g fat.

Most of each serving’s energy and carbohydrates come from the potatoes, which also provide a little protein and fibre. The optional oil contributes a small amount of fat; serve the fries with a protein-rich main and vegetables for a more balanced plate.

Choosing and cutting the potatoes

Potatoes: Use large potatoes so they are easier to cut into even batons. The recipe does not specify a variety, so choose a firm potato that holds its shape during boiling.

Even pieces: Aim for pieces about 1 cm thick and similar in size. Consistent cuts help the fries cook at roughly the same pace.

Why soak and boil them?

Cold soak: Rinse the cut potatoes until the water is clear, then soak them in ice-cold water for 15–20 minutes. This removes some loose surface starch.

Brief boil: The baking soda goes into the boiling water, and the potatoes should be drained once half cooked. Keep an eye on them so they do not become too soft to handle.

Getting a crisp finish

Dry thoroughly: Remove as much moisture as possible with a kitchen or paper towel before air frying. Wet surfaces are less likely to brown well.

Leave room: Arrange the potatoes in the basket without packing them tightly, so hot air can move around them. If the basket is crowded, cook in batches.

Timing and doneness

Preheat: Bring the air fryer to 180°C for 5 minutes before adding the potatoes. Cook for 12 minutes, shaking gently at the 6-minute mark.

Check the colour and texture: The fries should be golden and crisp at the end. If they are not there yet, continue for 2–3 minutes and check again.

Seasoning and serving

Salt: Season the fries as soon as they come out of the basket, while they are hot. Add salt to taste rather than relying on a fixed amount.

On the side: Serve immediately with homemade tomato ketchup and eggless mayonnaise as suggested. These fries also make a simple side for burgers or sandwiches.

Recipe notes & tips

• Cut the potatoes into evenly sized 1 cm batons so they cook at a similar rate.
• Rinse the cut potatoes until the water runs clear before soaking them.
• Dry the potatoes thoroughly before adding them to the air fryer.
• Shake the basket gently at the 6-minute mark to help the fries cook evenly.
• Check the fries after 12 minutes and add the extra 2–3 minutes only if needed.
• Season with salt as soon as the fries come out of the basket.

Variations

• Italian seasoning: Sprinkle it over the hot fries along with the salt.
• Chilli flakes: Add a pinch after cooking for a spicy finish.
• No added oil: Leave out the optional oil for an oil-free batch.
• Dipping sauces: Serve with ketchup and eggless mayonnaise, as suggested.

Common mistakes to avoid

• Uneven cuts: Cut the potatoes to a similar thickness so some fries do not finish well before others.
• Skipping the rinse: Wash the cut pieces 2–3 times, until the water is clear.
• Leaving them damp: Dry the potatoes until there is no moisture on the surface before air frying.
• Overcooking during the boil: Drain them when they are half cooked so they keep their shape.
• Crowding the basket: Cook in batches if needed, leaving room for hot air to circulate.
• Stopping too soon: If the fries are not golden and crisp after 12 minutes, cook for another 2–3 minutes.

How to store

These fries are best eaten hot straight from the air fryer. If you have leftovers, refrigerate them in a covered container and reheat in the air fryer until hot and crisp; the texture may be softer than when freshly cooked.

Frequently asked questions