Air Fryer French Fries
User Reviews
5
Air Fryer French Fries
Description
The recipe starts by slicing russet potatoes into consistent 1/4 inch sticks to ensure even cooking. Soaking them in hot water for 30 minutes reduces excess starch that would cause sogginess and helps achieve crispiness. Thoroughly drying the potatoes before seasoning keeps the coating dry and improves frying results. The fries are tossed with cornstarch and seasonings inside a bag for even distribution, then lightly coated with oil to promote browning.
Cooking in a preheated air fryer basket at 360 degrees, the fries are spread out to avoid crowding, which can cause steaming instead of crisping. The fries are air-fried for 15-20 minutes with occasional shaking or stirring to brown all sides evenly. The result is a crunchy exterior with a tender interior using significantly less oil compared to traditional methods.
Variations include flavoring with garlic and parmesan or substituting potato types such as Yukon Gold. The fries can be made ahead by cutting and soaking up to a few hours and stored for convenience. Cooked fries freeze well and can be reheated in the air fryer to restore crispness.
Ingredients
- 1 large russet potato
- 1 Tablespoon neutral cooking oil vegetable or canola, generic cooking oil
- 1/2 Tablespoon cornstarch
- 2 teaspoons seasoned salt
- 1/8 teaspoon black pepper
Instructions
- Wash the russet potato and remove any bruises.
- Cut the potato lengthwise into 1/4 to 1/2 inch thin slabs then cut the slabs into 1/4 inch thin matchsticks. Try your best to cut the potato into uniform slices to ensure the fries cook evenly. You could use a mandoline.
- Soak in HOT water. Put about 3 inches of water in a large pot and bring it to a boil Once boiling, remove from heat and place your cut potatoes in the hot water to soak for 30 minutes. (This is essential to remove some of the starch from the potato which will help them get crispy while cooking).
- Dry the potatoes. Drain the water and lay potatoes out onto paper towels, patting them until very dry. Preheat Air Fryer to 360 degrees.
- Season: Add potatoes to a ziplock bag. Sprinkle cornstarch and seasonings over top and shake to coat. Add the oil and shake again to coat.
- Air Fry: Spray the basket with non stick spray and spread the fries out in the basket. Fry at 360 for 15-20 minutes, checking on the fries and tossing them every 5 minutes until they are golden and crispy. I use tongs to gently toss them and make sure they don't stick together. Exact cook time will vary depending on size of your fries. Mine are crispy after 15 minutes (tossing 3 times).
- Serve with dipping sauces like fry sauce (recipe in notes), ranch, bbq sauce, ketchup or Chick-fil-A sauce.
Notes
- Cut and soak potatoes up to 3 hours ahead to save prep time.
- Store cooked fries in freezer-safe bags for up to 2 months; reheat in air fryer at 360°F for 5-10 minutes for crispness.
- For garlic parmesan variation, toss fries in cornstarch, minced garlic, salt, and pepper before air frying, then top with parmesan and parsley.
- Sweet potato or Yukon Gold potatoes can be used but affect texture; Yukon Gold tends to yield softer fries.
- If fries stick or don’t brown properly, consider uneven heat or sauce thickness; stirring occasionally helps.
- For baked fries alternative, see related recipe instructions for oven preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 1167mg | 49% |
| Potassium | 386mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
