Go Back

Air Fryer French Fries

Print Recipe
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large russet potatoes about 1.5–2 lbs; russets deliver that fluffy interior
  • 1–2 tablespoons neutral oil avocado, canola, or grapeseed
  • 1 teaspoon kosher salt , plus more to taste
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon onion powder optional
  • 1/4 teaspoon smoked paprika optional, for color and subtle heat
  • Freshly ground black pepper to taste
  • 1 teaspoon white vinegar optional, for soaking—helps structure

Method
 

  1. Prep the potatoes. Peel if you want a “fast-food clean” look, or leave skins on for rustic vibes. Cut into 1/4-inch batons—consistent size = even cooking.
  2. Soak to remove excess starch. Place fries in a large bowl of cold water with the vinegar. Soak 20–30 minutes. For max crisp, change the water once.
  3. Rinse and dry like you mean it. Drain, rinse under cold water, then spread on towels and pat completely dry. Moisture is the enemy of crunch.
  4. Preheat the air fryer. 375°F (190°C) for the initial cook. Preheating gives you an instant sizzle effect.
  5. Season and oil. Toss fries with oil, salt, garlic powder, onion powder, paprika, and pepper. You want a thin, even sheen—not a slip 'n slide.
  6. First cook (to tenderize). Air fry at 375°F for 10–12 minutes, shaking the basket halfway. Fries should look pale but flexible and mostly cooked through.
  7. Crank the heat. Increase to 400°F (205°C). Air fry another 6–10 minutes, shaking every 3–4 minutes, until edges are deep golden and crisp.
  8. Immediate seasoning. Hit with a pinch more salt right out of the fryer so it sticks. Add a whisper of paprika if you want extra color pop.
  9. Serve hot. Don't wait. Fries have a short “peak-crunch window.” Plate them and flex on your past self who thought deep-frying was mandatory.