CRISPY AIR FRYER FRENCH FRIES

Ingredients

• 2 large (about 454 g [1 lb])Russet potatoes
• 15 ml (1 tablespoon)olive oil or avocado oil
• 5 ml (1 teaspoon)cornflour
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)freshly ground black pepper

Instructions

1. 1

   Cut the potatoes

   Peel the potatoes, or leave the skins on for extra texture, then cut them into even sticks about 6 mm (¼ inch) thick.

2. 2

   Soak the sticks

   Put the potato sticks in a large bowl of cold water and soak for at least 30 minutes to wash away excess starch.

3. 3

   Dry thoroughly

   Drain the potatoes and pat them very dry with a clean kitchen towel.

4. 4

   Mix the seasoning

   In a large, dry bowl, whisk together the cornflour, garlic powder, salt and pepper.

5. 5

   Coat the potatoes

   Add the thoroughly dried potato sticks and drizzle over the oil. Toss until the sticks are evenly coated.

6. 6

   Preheat the air fryer

   Preheat the air fryer to 190°C (380°F) for 3 minutes.

7. 7

   Arrange in basket

   Place the fries in a single, even layer in the air fryer basket. Cook in batches if needed rather than overcrowding it.

8. 8

   Cook and shake

   Air fry for 10 minutes, then pull out the basket and shake it well.

9. 9

   Finish cooking

   Return the basket to the air fryer and cook for another 5–8 minutes, until the fries are golden brown and crisp.

10. 10

    Serve straight away

    Transfer the hot fries to a serving dish immediately. Taste and add more salt if needed, then serve piping hot.

What are air fryer French fries?

French fries are cut potatoes cooked until crisp outside and tender inside, and they are a familiar staple of American diners and fast-food menus. This version adapts that style for an air fryer, using a small amount of oil.

The method relies on soaking out excess surface starch, drying the potatoes well and coating them lightly with cornflour. Together, these steps help the fries brown and crisp in the circulating hot air.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the oil contributes most of the fat; the recipe contains little protein. For a more balanced plate, serve a portion with a protein-rich main and vegetables.

Choosing the potatoes

Russet potatoes: their starchy texture suits fries with a fluffy centre. Cut them into evenly sized sticks so they cook at a similar rate.

Skin on or off: peeling gives a more classic, uniform fry, while leaving the skin on adds a rustic texture. Either option works with the same method.

Why the soak matters

Cold water: soaking the cut sticks for at least 30 minutes removes some excess starch from their surfaces. Drain them well before moving on.

Thorough drying: pat the potatoes very dry with a clean towel. Water left on the surface can make the fries steam rather than crisp.

Getting an even coating

Cornflour: whisk it with the garlic powder, salt and pepper before adding the potatoes, which helps distribute the seasoning. Toss the dried sticks until they are evenly coated.

Oil: drizzle it over the potatoes and toss thoroughly. A light, even coating is more useful here than pooling oil at the bottom of the bowl.

Basket space and doneness

Single layer: arrange the fries with room around them, cooking in batches if needed. An overcrowded basket can limit the airflow that helps them brown.

Check the finish: shake the basket after 10 minutes, then cook for another 5–8 minutes. Look for golden-brown colour and crisp surfaces before serving.

Timing and serving

Allow at least 30 minutes for soaking, as well as time to cut, dry, season and cook the potatoes. The air fryer preheats for 3 minutes, and the fries cook for 15–18 minutes in total.

Serve the fries straight away while hot and crisp. They work alongside a burger, a sandwich or a simple salad, and can be seasoned with extra salt to taste.

Recipe notes & tips

• Cut the potatoes into evenly sized sticks so they cook at a similar pace.
• Leave the sticks in cold water for at least 30 minutes.
• Dry the potatoes thoroughly before tossing them with the coating.
• Preheat the air fryer for the full 3 minutes.
• Cook in batches if the fries will not fit in a single layer.
• Serve the fries as soon as they are cooked for the crispest texture.

Variations

• Keep the skins: leave the potatoes unpeeled for a more rustic texture.
• Change the oil: use either olive oil or avocado oil as listed.
• Adjust the garlic: add a little more garlic powder for a stronger savoury note.
• Boost the pepper: increase the freshly ground black pepper to taste.
• Add seasoning at the end: taste the hot fries and finish with extra salt if needed.

Common mistakes to avoid

• Uneven cuts: sticks of different thicknesses cook at different rates; aim for even 6 mm pieces.
• Skipping the soak: excess surface starch can hinder crisping; soak for at least 30 minutes.
• Leaving the potatoes damp: moisture encourages steaming; pat the sticks thoroughly dry.
• Patchy coating: seasoning can gather in the bowl; toss until the sticks are evenly covered.
• Overcrowding the basket: crowded fries may not crisp evenly; cook in batches in a single layer.
• Stopping too soon: pale fries may need more time; cook another 5–8 minutes after shaking, until golden and crisp.

How to store

For the best texture, eat the fries straight away. Refrigerate leftovers in a covered container and reheat them in the air fryer until hot and crisp; they will be softer after storage.

Frequently asked questions