French Fries in Air Fryer

Ingredients

• 454 g (1 lb)russet potatoes
• 15 ml (1 tbsp)olive oil
• to tastesalt and pepper, or Fry Seasoning

Instructions

1. 1

   Soak the potatoes

   Set out a bowl of cold ice water. Cut the potatoes lengthways into strips 0.8–1.3 cm (⅓–½ inch) thick, then place them in the water to soak for at least 15 minutes. A longer soak washes away more starch and can help the fries crisp.

2. 2

   Dry the fries

   When ready to air fry, preheat the air fryer to 193°C (380°F). Drain the potatoes in a colander, line the bowl with a clean tea towel and return the fries to the bowl. Toss and gently rub them with the towel until thoroughly dry.

3. 3

   Add the seasoning

   Remove the towel and drizzle the olive oil over the fries. Add salt and pepper, or Fry Seasoning, then toss until evenly coated.

4. 4

   Prepare the basket

   Depending on the size of your air fryer basket, you may need to cook in batches. One pound of potatoes fits as one batch in a large standard-sized air fryer.

5. 5

   Arrange the fries

   Carefully place the fries in the air fryer basket in a single layer, leaving a little space around each one so they are not touching.

6. 6

   Air fry until golden

   Close the air fryer and cook for 6 minutes. When the timer sounds, shake the basket, close the air fryer and cook for another 6–8 minutes, until the fries are golden and crisp.

7. 7

   Serve warm

   If needed, repeat the cooking process with the next batch. Serve the fries warm with ketchup or your preferred dipping sauce.

What are air fryer French fries?

French fries are potato strips cooked until crisp on the outside and tender within. They are a familiar American-style side, commonly served with a dipping sauce.

This version uses russet potatoes, a brief cold-water soak and a little olive oil before air frying. The soak helps wash away surface starch, while cooking in a single layer gives the fries room to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 5g protein, 41g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat; the potatoes provide a modest amount of protein. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Why use russet potatoes?

Russet potatoes are the recipe’s only substantial ingredient and are cut into fries by hand. Aim for strips of similar thickness so they cook at a similar pace.

The specified 0.8–1.3 cm (⅓–½ inch) range gives you some flexibility, but avoid mixing very thin and thick pieces in the same batch.

The soak and drying step

Cold water: soak the cut potatoes for at least 15 minutes to wash some starch from their surfaces. Drain them well before moving on.

Dry thoroughly: toss and gently rub the fries in a clean tea towel. Excess water can interfere with browning, so dry them before adding oil.

Getting the texture right

Single layer: spread the fries out with a little space between them. If they are crowded or touching, cook in batches according to your basket size.

Doneness: after 6 minutes, shake the basket and cook for a further 6–8 minutes. Look for fries that are golden and crisp, adjusting the end of the cooking time within that range to suit what you see.

Seasoning and serving

Toss the dried potatoes with olive oil and salt and pepper, or use Fry Seasoning, so the coating is distributed across the fries.

Serve them warm with ketchup or another favourite dipping sauce. They also work alongside a sandwich or burger as a simple side.

Timing and batch cooking

The method includes at least 15 minutes for soaking, followed by about 12–14 minutes of air frying per batch. Preheat the air fryer while the fries drain and dry.

A large standard-sized basket may hold the pound of potatoes as one batch; smaller baskets may need multiple rounds. Keep uncooked fries ready while the first batch cooks, then serve the batches warm.

Recipe notes & tips

• Cut the potatoes into evenly sized strips for more consistent cooking.
• Soak the fries for at least 15 minutes, as directed.
• Dry the potatoes thoroughly before adding the oil and seasoning.
• Leave space between fries in the basket, cooking in batches if necessary.
• Shake the basket after the first 6 minutes of cooking.
• Serve soon after cooking for the crispest texture.

Variations

• Try Fry Seasoning: use it in place of the salt and pepper.
• Change the dip: serve with a favourite dipping sauce instead of ketchup.
• Make them thicker: cut towards the 1.3 cm (½ inch) end of the stated range and check for golden, crisp edges.
• Make them thinner: cut towards the 0.8 cm (⅓ inch) end of the range and watch closely during the final cooking minutes.
• Season to taste: adjust the amount of salt and pepper to suit your preference.

Common mistakes to avoid

• Uneven cuts: pieces of different thicknesses may cook at different rates; aim for similar-sized strips.
• Skipping the soak: the recipe relies on a cold-water soak of at least 15 minutes; allow time for it.
• Wet potatoes: water left on the fries can hinder browning; dry them thoroughly with a clean towel.
• Crowded basket: fries touching or piled together have less room to crisp; cook in batches.
• Forgetting to shake: shake the basket after 6 minutes, then finish cooking for another 6–8 minutes.
• Overlooking doneness: use the golden, crisp appearance as your cue within the stated cooking time.

How to store

For the best texture, serve the fries warm straight after cooking. If you have leftovers, refrigerate them in a covered container and reheat in the air fryer until hot and crisp; the exact storage time and reheating temperature are not specified in the recipe.

Frequently asked questions