Air Fryer Homemade French Fries

Ingredients

• 6 large (medium)russet potatoes
• 30 ml (2 tablespoons)olive oil
• 2.5 ml (1/2 teaspoon)sea salt
• 2.5 ml (1/2 teaspoon)black pepper

Instructions

1. 1

   Cut and soak

   Wash the potatoes and slice them into fries. Put them in a bowl of cold water for 15–20 minutes to draw out excess starch, then pat them thoroughly dry with paper towels.

2. 2

   Preheat air fryer

   Preheat the air fryer to 200°C (400°F).

3. 3

   Season the potatoes

   While the air fryer heats, toss the potatoes with 30 ml (2 tablespoons) of olive oil, the sea salt and the black pepper.

4. 4

   Arrange in basket

   Spread the fries in a single layer in the air fryer basket. Cook in batches if needed so the basket is not overcrowded.

5. 5

   Air fry until crisp

   Cook for about 17–20 minutes, stopping halfway to shake the basket and rearrange the fries.

What are air fryer French fries?

French fries are strips of potato cooked until tender inside and browned outside, and they are a familiar part of American-style meals. This version uses an air fryer and a small amount of oil rather than deep-frying.

Russet potatoes are a practical choice for their fluffy interior. Soaking, drying and cooking in a single layer help the fries brown more evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 7g protein, 56g carbs, 5g fat.

The potatoes provide most of the carbohydrates and some of the protein, while the olive oil supplies most of the fat. Pair a portion with a protein-rich main and vegetables for a more rounded plate.

Why soak the potatoes?

Surface starch can make freshly cut fries stick together and brown less evenly. A 15–20 minute soak in cold water helps remove some of it before cooking.

Dry potatoes: Pat the fries thoroughly with paper towels after soaking. Excess water can interfere with browning in the air fryer.

Getting the seasoning to stick

Oil: Toss the dried potatoes with the measured olive oil so the coating is spread across the fries. This also helps the salt and pepper cling.

Seasoning: Add the sea salt and black pepper while tossing, before the fries go into the basket. Keep the pieces moving until they look evenly coated.

Air-frying in batches

Single layer: Arrange the fries with room around them rather than piling them up. Overcrowding reduces airflow and can leave some pieces pale or soft.

Batches: If all the potatoes do not fit in one layer, cook them in separate batches. Shake the basket halfway through each 17–20 minute cooking period to reposition the fries.

How to judge doneness

Look for browned edges and fries that feel crisp on the outside. The exact finish can vary with the thickness of the cuts and how full the basket is.

If the fries are still pale or soft at the end of the suggested cooking time, continue cooking briefly and check again. Avoid relying on colour alone for very thick pieces; check that the centres are tender too.

What to serve alongside

Serve the fries hot as a side with burgers, sandwiches or a vegetable-based main. A simple salad or steamed vegetables add freshness alongside their starchy, crisp texture.

For dipping, offer ketchup or another favourite sauce at the table. Keep sauces separate so everyone can choose how much to add.

Recipe notes & tips

• Cut the potatoes into pieces of similar thickness so they cook at a similar pace.
• Dry the fries well after soaking to help them brown.
• Toss the potatoes again just before placing them in the basket if oil or seasoning has settled.
• Cook in batches whenever the fries cannot fit in a single layer.
• Shake the basket halfway through cooking to move the fries around.

Variations

• Add garlic: Toss the cooked fries with a little garlic powder while they are still hot.
• Try smoked paprika: Add it to the oil, salt and pepper before cooking.
• Use fresh herbs: Finish the hot fries with finely chopped parsley.
• Make them spicy: Add a pinch of cayenne to the seasoning.
• Serve with a dip: Offer ketchup, mayonnaise or another preferred sauce on the side.

Common mistakes to avoid

• Skipping the soak: The fries may brown less evenly; soak them in cold water for 15–20 minutes.
• Leaving them wet: Excess water can hinder browning; pat the potatoes thoroughly dry.
• Overcrowding the basket: The fries may cook unevenly; arrange them in a single layer and work in batches.
• Skipping the halfway shake: Some fries may stay pale; shake the basket to redistribute them.
• Cutting uneven pieces: Thin fries can finish before thick ones; aim for a consistent cut.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat them in the air fryer until hot and crisp again; they may be softer than freshly cooked fries.

Frequently asked questions