How to Make French Fries in Air Fryer: A Complete, Foolproof Guide for Crispy, Delicious Results Every Time​

If you’re searching for a way to make crispy, golden french fries without the mess or excess oil of deep frying, your air fryer is the answer. With just a few simple steps—selecting the right potatoes, prepping them properly, and using your air fryer’s settings strategically—you can achieve restaurant-quality fries that are crunchy on the outside, fluffy on the inside, and far healthier than traditional versions. This guide breaks down everything you need to know, from choosing ingredients to troubleshooting common issues, ensuring your air-fried french fries turn out perfect every time.

Why Air Fryer French Fries Beat Deep-Fried Ones (and How They Work)

Before diving into the steps, let’s clarify why air frying is a game-changer for french fries. Traditional deep frying submerges potatoes in hot oil, which instantly dehydrates the surface to create crispiness but also adds significant fat and calories. Air fryers, by contrast, circulate hot air at high speeds around the food, mimicking the effect of deep frying with just a fraction of the oil (often just a light spray). The result? Fries that are crispy, satisfying, and much lighter—without sacrificing flavor or texture.

Air fryers work best with starchy potatoes, which naturally release moisture when cooked, helping the exterior crisp up. By tweaking prep techniques (like soaking or drying the potatoes) and mastering your air fryer’s temperature and timing, you’ll avoid soggy, underwhelming results and instead get fries that rival your favorite fast-food joints.

Step 1: Choose the Right Potatoes—The Foundation of Great Fries

Not all potatoes are created equal for air-fried french fries. Starchy potatoes, like Russets (also called Idaho potatoes), are ideal because they have a high starch content and low moisture. This balance allows them to crisp up beautifully on the outside while staying fluffy on the inside. Waxy potatoes (such as red or Yukon Gold) have more moisture and less starch, so they tend to steam rather than crisp, resulting in softer, less satisfying fries.

​Pro Tip:​​ Look for Russets that are firm, smooth, and free of sprouts or green spots. Larger potatoes (around 8–10 ounces each) are easier to cut into uniform sticks, which ensures even cooking.

Step 2: Cut the Potatoes—Consistency Is Key

Uniformity matters when it comes to air-frying. If your fries vary in thickness, some will overcook and burn while others remain underdone. Here’s how to cut them perfectly:

1. ​Wash and peel (optional):​​ Scrub the potatoes clean with a vegetable brush. Peel them if you prefer a smooth texture, or leave the skin on for a more rustic, nutrient-rich option (the skin adds fiber and a slightly earthy flavor).

2. ​Cut into planks, then sticks:​​ Slice each potato lengthwise into ¼-inch-thick planks. Stack the planks and cut them lengthwise again into ¼-inch-wide sticks. Aim for even thickness—use a ruler if needed to measure.

3. ​Avoid “fry shapes” from the store:​​ Pre-cut frozen fries often have additives to prevent sticking; fresh-cut fries cook more predictably in an air fryer.

Step 3: Soak the Cut Potatoes—The Secret to Extra Crispiness

Soaking sliced potatoes in cold water is non-negotiable for crispy air-fried fries. This step removes excess surface starch, which would otherwise cause the fries to stick together or steam instead of crisping.

• ​How long to soak:​​ Submerge the cut fries in a large bowl of cold water for at least 30 minutes, but ideally 1 hour (or even overnight in the fridge). The longer they soak, the more starch is removed.

• ​Change the water if needed:​​ If the water looks cloudy after 30 minutes, drain and refill with fresh cold water to continue removing starch.

Step 4: Dry the Potatoes Thoroughly—A Critical (and Often Skipped) Step

After soaking, the fries must be completely dry. Any remaining moisture will steam the fries during cooking, leading to softness instead of crispiness.

• ​Pat dry with kitchen towels:​​ Use multiple layers of paper towels or clean kitchen towels to press and absorb excess water. Don’t rub—this can break the fries.

• ​Air-dry or use a fan:​​ For extra-dry fries, spread them in a single layer on a baking sheet and let them air-dry for 10–15 minutes. You can also use a kitchen fan to blow air over them, speeding up the process.

Step 5: Season Before or After Cooking—Your Preference

Seasoning is where you can customize your fries. Here are two approaches:

• ​Pre-cook seasoning:​​ Toss the dried fries with 1–2 teaspoons of olive oil (or avocado oil, for higher heat tolerance) and your desired seasonings (salt, black pepper, garlic powder, paprika, rosemary, etc.). This coats the fries evenly and helps the seasoning stick.

• ​Post-cook seasoning:​​ Cook the fries plain, then toss them with oil and seasonings immediately after removing them from the air fryer. This prevents the seasoning from burning during cooking.

​Note:​​ Avoid overloading the fries with oil—even 1 teaspoon per medium batch (about 2 cups of fries) is enough. Too much oil can make them soggy or cause smoking in the air fryer.

Step 6: Air Fryer Settings—Temperature, Time, and Technique

Now, the moment of truth: cooking the fries in your air fryer. Follow these guidelines for optimal results:

• ​Preheat the air fryer:​​ Most air fryers perform better when preheated. Set it to 400°F (200°C) and let it heat up for 3–5 minutes.

• ​Arrange the fries in a single layer:​​ Overcrowding the basket traps steam, preventing crispiness. Spread the fries in a single layer, leaving space between them. If you have a large batch, cook in batches (work in 1–2 cups of fries at a time).

• ​Cook time:​​ Start with 15 minutes at 400°F. After 10 minutes, shake the basket or use tongs to flip the fries. Continue cooking for another 5–10 minutes, checking every 2 minutes, until they’re golden brown and crispy.

• ​Adjust for thicker cuts:​​ If your fries are thicker (e.g., ½ inch), increase the temperature to 425°F and cook for 20–25 minutes, flipping halfway through.

Step 7: Test for Doneness—What to Look For

Crispy air-fried fries should have a deep golden color and a firm, airy texture. To confirm they’re done:

• ​Visual cue:​​ The edges should be slightly browned, and the surface should look dry, not glossy.

• ​Texture test:​​ A fry should feel light and crunchy when picked up, with no soft or doughy spots in the center.

Troubleshooting Common Air Fryer French Fry Issues

Even with perfect prep, you might encounter a few hiccups. Here’s how to fix them:

• ​Fries are soggy:​​ This is usually due to excess moisture. Ensure the fries are fully dried after soaking, and avoid overcrowding the basket. If they’re still soggy, try increasing the temperature by 25°F (15°C) next time.

• ​Fries are burnt on the outside, raw inside:​​ Thicker cuts may need more time. Try reducing the temperature to 375°F (190°C) and extending the cook time to 25–30 minutes, flipping more frequently.

• ​Fries taste bland:​​ Season generously after cooking, or toss with a small amount of oil and spices before air frying. Smoked paprika or garlic powder adds depth.

• ​Fries stick to the basket:​​ Line the basket with parchment paper or a silicone mat (cut to size) to prevent sticking. Alternatively, lightly coat the basket with cooking spray before adding the fries.

Creative Variations—Take Your Air Fryer Fries to the Next Level

Once you master the basic recipe, experiment with flavors:

• ​Cheesy Garlic Fries:​​ Toss cooked fries with grated Parmesan, minced garlic, and parsley.

• ​Chili Lime Fries:​​ Sprinkle with chili powder, lime zest, and a squeeze of fresh lime juice.

• ​Truffle Parmesan Fries:​​ Drizzle with truffle oil and top with shaved Parmesan and black pepper.

• ​BBQ Ranch Fries:​​ Mix cooked fries with BBQ sauce and ranch dressing for a creamy, smoky twist.

Nutritional Benefits—Why Air Fryer Fries Are a Healthier Choice

Compared to deep-fried fries, air-fried versions are significantly lower in fat and calories. A medium serving (about 1 cup) of air-fried fries contains roughly 120–150 calories and 2–3 grams of fat, whereas the same portion of fast-food fries has 360–400 calories and 18–20 grams of fat. They also retain more of the potato’s natural nutrients, like vitamin C and potassium, since they’re cooked with less oil and shorter exposure to high heat.

Final Tips for Success

• ​Use a wire rack insert:​​ Some air fryers come with a wire rack that elevates the fries, allowing hot air to circulate from all sides for extra crispiness.

• ​Don’t skip the shake:​​ Flipping or shaking the basket halfway through cooking ensures even browning.

• ​Store leftovers properly:​​ Let fries cool completely, then store in an airtight container at room temperature for up to 2 days. Reheat in the air fryer at 375°F for 5–7 minutes to restore crispiness.

By following these steps, you’ll never settle for soggy, greasy fries again. Air frying is quick, easy, and versatile—whether you’re craving classic salted fries or a creative flavor twist, your air fryer can deliver restaurant-quality results with minimal effort. Grab your potatoes, fire up your air fryer, and get ready to enjoy the crispiest, most delicious french fries you’ve ever made.