Air Fryer French Fries

Ingredients

• 2 largerusset potatoes, cut into 6 mm-thick fries
• 30 ml (2 tablespoons)olive oil
• 2.5 ml (½ teaspoon), optionalgarlic powder
• to tastesalt

Instructions

1. 1

   Cut the potatoes

   Wash and peel the potatoes, then cut them into 6 mm-thick fries. A mandoline can help make the pieces evenly sized.

2. 2

   Soak and dry

   Put the fries in a large bowl of cold water and soak for 10–15 minutes. Drain them well and pat dry with a kitchen towel.

3. 3

   Season the fries

   Place the fries in a bowl, add the olive oil, garlic powder if using, and salt. Toss until the fries are coated.

4. 4

   Preheat the fryer

   Preheat the air fryer to 193°C (380°F). Arrange the fries in a single layer in the basket, cooking in batches if needed.

5. 5

   Cook until crisp

   Air-fry at 193°C (380°F) for 12–15 minutes, tossing halfway through, until golden and crisp. If they are not crisp enough, cook them a little longer; the time depends on the thickness of the fries.

6. 6

   Serve the fries

   Serve the French fries hot with your favourite dipping sauce.

7. 7

   Use the oven

   For the oven method, preheat the oven to 218°C (425°F) and line a baking sheet with parchment paper. Arrange the seasoned fries in a single layer and bake for 25–30 minutes, tossing occasionally, until crisp and golden.

What are French fries?

French fries are potato batons cooked until tender inside and crisp outside. This American-style version uses russet potatoes, a little oil and an air fryer rather than deep-frying.

Russets are a starchy potato variety often used for fries. Soaking the cut potatoes and drying them well helps prepare them for cooking, while the hot air browns the lightly oiled surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 4g protein, 33g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while the olive oil contributes most of the fat; the recipe contains only a small amount of protein from the potatoes. Serve a portion alongside a protein-rich main and vegetables to balance the plate.

Why russet potatoes work

Potato choice: The recipe calls for russets, which are commonly used for fries. Cut them into even 6 mm batons so they cook at a similar rate.

Optional seasoning: Garlic powder adds savoury flavour, while salt seasons the potatoes. You can leave out the garlic powder without changing the method.

Soak, then dry thoroughly

Cold water: Soak the cut fries for 10–15 minutes, as directed, to remove some excess surface starch.

Drying: Drain the potatoes well and pat them dry with a kitchen towel before adding oil. Wet fries can interfere with even browning, so take a moment to dry them carefully.

Give the fries room

Single layer: Spread the fries in one layer in the air-fryer basket so hot air can circulate around them. Cook in batches if the basket is crowded.

Midway toss: Toss the fries halfway through the 12–15-minute cooking time to help them brown evenly. Add a little more time if they are not yet crisp.

Check for doneness

Colour and texture: Look for golden surfaces and a crisp exterior. If the fries are pale or soft, continue cooking briefly and check again.

Cut size: The stated cooking time is a guide because the thickness of the fries affects how quickly they cook. Keeping the pieces close to 6 mm helps them finish more evenly.

Serve them hot

Dips: Serve straight away with your favourite dipping sauce, as the fries are at their crispest when freshly cooked.

On the plate: Pair them with a burger, sandwich or another main, and add a salad or vegetables for a more rounded meal.

The oven alternative

Oven setting: The alternative method uses a hotter oven, 218°C (425°F), and a parchment-lined baking sheet.

Baking: Arrange the seasoned fries in a single layer and bake for 25–30 minutes, tossing occasionally. Use their colour and crispness to judge when they are ready.

Recipe notes & tips

• Cut the potatoes into evenly sized 6 mm fries to help them cook at the same rate.
• Pat the soaked fries dry before tossing them with oil and seasoning.
• Preheat the air fryer to 193°C (380°F) before adding the potatoes.
• Keep the fries in a single layer and cook in batches if necessary.
• Toss the fries halfway through cooking and check for crispness before serving.

Variations

• Skip the garlic: Leave out the optional garlic powder for a simpler seasoning.
• Add herbs: Toss the cooked fries with dried herbs for an aromatic finish.
• Change the dip: Serve with a different favourite dipping sauce.
• Use the oven: Bake at 218°C (425°F) for 25–30 minutes, tossing occasionally.
• Adjust the salt: Season to taste when coating the fries.

Common mistakes to avoid

• Uneven cuts: Fries of different thicknesses finish at different times; aim for 6 mm batons.
• Skipping the soak: The recipe includes a 10–15-minute cold-water soak; drain the fries well afterwards.
• Leaving them wet: Excess water can hinder browning; pat the fries dry before oiling.
• Overfilling the basket: Crowded fries may not crisp evenly; cook them in batches.
• Stopping too soon: If the fries are not golden and crisp after 12–15 minutes, air-fry them a little longer.

How to store

These fries are best eaten hot and freshly cooked. Cool leftovers promptly, store in an airtight container in the fridge and use within 3–4 days; reheat in the air fryer until hot and crisp.

Frequently asked questions