Air Fryer French Fries

Ingredients

• 4 mediumRusset potatoes, scrubbed and rinsed
• 15 ml (1 tbsp)low-sodium soy sauce
• 8 g (1 tbsp)flour
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)chilli powder
• 1.25 ml (¼ tsp)black pepper

Instructions

1. 1

   Wash the potatoes

   Scrub and rinse the potatoes.

2. 2

   Cut into fries

   Slice the potatoes into strips about 1.3 cm (½ inch) thick. A mandoline with a julienne blade can be used.

3. 3

   Add the soy

   Put the fries in a large zip-lock bag, add the soy sauce and shake to coat them evenly.

4. 4

   Season the fries

   Add the flour and seasonings to the bag, then shake again to distribute them.

5. 5

   Air fry the potatoes

   Place the fries in the air fryer basket. Set the temperature to 200°C (390°F) and the timer to 25 minutes, then start the air fryer.

6. 6

   Shake the basket

   Occasionally remove the basket and shake it to redistribute the fries.

What are air fryer French fries?

French fries are potato sticks cooked until tender inside and browned outside. This American-style version uses an air fryer rather than a deep fryer, and seasons the potatoes with soy sauce, flour and spices.

Russet potatoes are a good fit for fries because they are starchy. The soy sauce helps the seasoning cling, while the flour gives the surface a light coating as the fries cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 7g protein, 61g carbs, 1g fat.

The potatoes provide most of the carbohydrate, while the small amount of flour adds a little more. There is no added oil, so fat is low; protein comes in modest amounts from the potatoes and flour, and the soy sauce contributes most of the sodium. Pair the fries with a protein-rich main and vegetables to round out the plate.

Choosing and cutting the potatoes

Russets: their starchy flesh suits a fluffy centre and crisping exterior. Scrub and rinse them before cutting.

Even strips: aim for pieces around 1.3 cm thick. Keeping them similar in size helps them cook at a more even rate.

Coating without oil

Soy sauce: shake it through the cut potatoes first so the seasoning has something to cling to. The recipe uses low-sodium soy sauce, but it still contributes saltiness.

Flour and spices: add these after the soy sauce and shake until distributed. A bag makes it easy to coat the fries without handling each piece.

Getting an even cook

Basket space: arrange the fries in the air fryer basket without packing them tightly. If they are crowded, hot air has less room to circulate around them.

Redistribution: shake the basket occasionally during the 25-minute cook. This moves fries from one area to another and encourages more even browning.

Checking texture and timing

The stated setting is 200°C for 25 minutes, but the recipe gives no separate doneness test. Check the fries as they cook, since thickness and air fryer performance can affect how quickly they finish.

For the best texture, look for browned edges and a tender centre. If the pieces are not ready at the end of the set time, continue cooking and check them again.

Serving the fries

Serve them hot while their edges are at their crispest. They work alongside a sandwich, veggie burger or other main, or as a snack with a dip.

For a more balanced plate, pair a portion with a source of protein and a vegetable or salad.

Recipe notes & tips

• Cut the potatoes into similar-sized strips so they cook at a more even rate.
• Shake the bag well after adding the soy sauce, then again after adding the flour and spices.
• Avoid tightly packing the basket so air can circulate around the fries.
• Shake the basket occasionally during cooking, as directed in the method.
• Check the fries near the end of the cooking time because air fryers can vary.

Variations

• Smoky seasoning: use smoked paprika in place of regular paprika.
• Herb finish: scatter chopped parsley over the cooked fries before serving.
• Extra heat: add more chilli powder to the seasoning mix.
• Peppery finish: grind a little extra black pepper over the fries after cooking.
• Dipping sauce: serve with a favourite sauce on the side.

Common mistakes to avoid

• Uneven cuts: thick and thin fries finish at different times; cut the strips to a similar size.
• Crowded basket: fries may cook less evenly when packed tightly; leave room for air to circulate.
• Poor coating: seasoning can collect in patches; shake the bag after each addition.
• Skipping the shake: some fries may brown more than others; remove and shake the basket occasionally.
• Assuming the timer guarantees doneness: check the fries near the end, as air fryer performance varies.

How to store

Refrigerate leftover fries in an airtight container and use within 3 days. Reheat them in the air fryer until hot; they may be less crisp than when freshly cooked.

Frequently asked questions