Air Fryer French Fries

Ingredients

• 2 mediumrusset potatoes
• 30 ml (2 tbsp), dividedvegetable oil
• 5 ml (1 tsp)sea salt

Instructions

1. 1

   Cut and soak

   Scrub the potatoes and peel them if you like. Cut them into evenly thick sticks, put them in a bowl, cover with water and refrigerate for at least 1 hour or up to 24 hours.

2. 2

   Dry the potatoes

   Take the potato sticks out of the fridge and dry them thoroughly with paper towels.

3. 3

   Cook at low heat

   Preheat the air fryer to 150°C (300°F). Toss the potato sticks with 15 ml (1 tbsp) of the oil and cook for 10 minutes, shaking the basket halfway through. Remove the fries, spread them on a piece of parchment paper and leave to cool for 10 minutes.

4. 4

   Cook until crisp

   Preheat the air fryer to 200°C (400°F). Toss the fries with the remaining 15 ml (1 tbsp) oil. Cook for 8–12 minutes, shaking the basket once or twice, until as golden and crisp as you like.

5. 5

   Season and serve

   Remove the basket from the air fryer and sprinkle the fries with sea salt.

What are air fryer French fries?

French fries are potato sticks cooked until crisp on the outside and soft within; this American-style side takes that familiar idea to the air fryer. The method uses a soak followed by two cooking temperatures to build colour and texture.

Russet potatoes are a fitting choice because their starchy flesh becomes fluffy inside. Cutting the sticks evenly helps them cook at a similar rate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 192 calories, 3g protein, 25g carbs, 9g fat.

The potatoes provide most of the carbohydrate, while the vegetable oil contributes most of the fat; the potatoes also supply a small amount of protein. Pair a serving with a protein-rich main and vegetables for a more varied plate.

Why soak the potatoes?

The recipe rests the cut potatoes in water for at least an hour, or as long as 24 hours in the fridge. This gives you a useful make-ahead step before cooking.

Dry potatoes: pat the sticks very well with paper towels after soaking. Removing surface water helps the oil coat them rather than leaving them damp.

The two-stage air-fryer method

First cook: the fries spend 10 minutes at 150°C (300°F), with a shake halfway through. They then cool for 10 minutes on parchment.

Second cook: the air fryer is raised to 200°C (400°F) for 8–12 minutes. The remaining oil is added before this stage, and the basket is shaken once or twice.

How to judge doneness

Look for a golden-brown surface and a crisp finish, adjusting the final cooking time within the 8–12 minute range to suit your preference. The recipe does not specify a fixed colour or texture beyond how crisp you like the fries.

Shake the basket during cooking so the sticks are moved around. If they need more colour or crispness, continue towards the longer end of the stated time.

Oil and seasoning

Dividing the vegetable oil keeps the first and second cooks distinct: use 15 ml (1 tbsp) at each stage. Toss the fries to coat them before placing them in the air fryer.

Sea salt goes on after cooking. Sprinkle it over the fries while they are hot so it adheres to their surface.

What to serve with them

Serve the fries straight from the air fryer alongside a burger, sandwich or another main dish. Their crisp edges and soft centres also pair well with a dip of your choice.

For a more balanced plate, add a source of protein and a portion of vegetables rather than making fries the whole meal.

Recipe notes & tips

• Cut the potatoes into sticks of similar thickness for more even cooking.
• Soak the cut potatoes for at least 1 hour, or refrigerate them for up to 24 hours.
• Dry the potatoes thoroughly before adding the first portion of oil.
• Shake the basket halfway through the first cooking stage and once or twice during the second.
• Use the 8–12 minute range to get the final crispness and colour you prefer.
• Salt the fries after removing the basket from the air fryer.

Variations

• Try another potato: use a different variety if russet potatoes are unavailable, keeping in mind that the texture may vary.
• Add black pepper: season alongside the sea salt for a peppery finish.
• Use a seasoning blend: replace some of the sea salt with your preferred savoury spice mix.
• Serve with a dip: bring a favourite dip to the table for dunking.
• Make a bigger batch: cook in batches if needed so the fries have room in the air fryer.

Common mistakes to avoid

• Uneven sticks: cut the potatoes to a similar thickness so they finish at roughly the same time.
• Skipping the soak: allow at least 1 hour in water, or chill the potatoes for up to 24 hours as directed.
• Wet potatoes: dry the sticks well before coating them with oil.
• Crowding the basket: cook in batches if the fries cannot be spread out for cooking.
• Skipping the cooling rest: spread the first-stage fries on parchment and leave them for 10 minutes before the hotter cook.
• Stopping too soon: cook for up to 12 minutes in the second stage if the fries are not yet as golden and crisp as you want.

How to store

Refrigerate leftover fries in an airtight container and use within 3–4 days. Reheat them in the air fryer until hot and crisp; the texture is best soon after cooking.

Frequently asked questions