Joyful.

Air Fryer French Fries

By Martis Guleryan Updated

In short: Cut russets into ¼-inch sticks, soak 30 minutes, dry well, toss with 1 tablespoon of oil and air fry at 380°F for 15–20 minutes per batch, shaking twice, until golden. About 1 hour 15 minutes total; serves 4.

  • 1 hr 15 min
  • 4 servings
  • Easy
Jump to recipe Pin it
Crispy golden air fryer French fries in a paper-lined basket with a small bowl of ketchup
Illustrative AI-generated photo.

Why you’ll love this recipe

These fries get a crisp, golden outside and a fluffy inside with about a tablespoon of oil for the whole batch. Everything you need is probably already in the pantry, and cleanup is just a basket and a bowl.

  • Far less oil than deep frying — no pot of hot oil to deal with.
  • Customizable — season them classic, garlicky, Cajun or with Parmesan.
  • Great with burgers or as a game-day snack.

Why the soak and dry matter

Cut potatoes release starch onto their surface, and that starch browns quickly and glues fries together. A 30-minute cold-water soak washes most of it away so the fries cook evenly and color slowly while the inside turns tender. Drying is just as important: an air fryer works by blowing hot air across the surface, and a wet surface has to steam off its water before it can crisp. Air fryer models vary, so start checking at 15 minutes and keep cooking until the fries are deep golden.

Ingredient substitutions

Instead ofYou can use
Russet potatoesYukon Golds. They are creamier inside and a little less crisp; reduce the time by a few minutes.
SeasoningSwap the garlic powder for smoked paprika, Cajun seasoning or grated Parmesan tossed on right after cooking.
Vegetable oilAny neutral high-heat oil such as canola, peanut or light olive oil.
Seasoned homemade French fries in an air fryer basket

Air Fryer French Fries

Prep
10 min
Cook
35 min
Soak
30 min
Total
1 hr 15 min

Ingredients

Servings
4 servings

Instructions

Tap a step number to mark it done.

  1. Step 1: Cut the potatoes

    Scrub the potatoes (peel if you like) and cut them into ¼-inch-thick sticks. Try to keep them the same size so they cook evenly.

  2. Step 2: Soak

    Put the sticks in a large bowl, cover with cold water and soak for 30 minutes. This rinses off surface starch so the fries crisp instead of sticking together.

  3. Step 3: Dry thoroughly

    Drain and spread the fries on clean kitchen towels. Pat them completely dry, then return them to the dry bowl.

    Tip: Water is the enemy of crispy fries. Any moisture left on the surface steams the potatoes in the basket.

  4. Step 4: Season

    Toss the fries with the oil until every piece is lightly coated. Heat the air fryer to 380°F (193°C) for 3 minutes.

  5. Step 5: Air fry in batches

    Add half the fries to the basket in a loose layer, no more than two deep. Air fry 15–20 minutes, shaking the basket every 5–7 minutes, until golden and crisp. Repeat with the second batch.

    Tip: For extra crunch, return the first batch to the basket with the second for the final 2 minutes so everything is hot together.

  6. Step 6: Salt and serve

    Transfer the hot fries to a bowl, toss with the salt, garlic powder and pepper, and serve right away with ketchup.

Equipment

Tips for the best results

  • Russets are the best choice. Their high starch and low moisture give a fluffy inside and crisp outside.
  • Do not overcrowd the basket. Two smaller batches crisp much better than one packed one.
  • Salt after cooking. Salting before air frying draws out moisture and makes the fries soggy.

Storage, reheating and freezing

Refrigerator
Refrigerate leftovers within 2 hours in an airtight container for 3–4 days.
Reheating
Reheat in the air fryer at 375°F (190°C) for 3–5 minutes, shaking once, until hot and crisp. Avoid the microwave, which makes them limp.
Freezing
Best fresh. To freeze ahead, air fry the fries for about 10 minutes until cooked but pale, cool, freeze on a sheet pan, then bag for up to 3 months. Finish from frozen at 400°F (200°C) for 8–12 minutes.

Frequently asked questions

Do I have to soak the potatoes?

It is optional but helps. Soaking removes surface starch, which keeps the fries from sticking and helps them brown evenly. If you skip it, rinse and dry the cut fries well.

Why are my air fryer fries soggy?

Usually the potatoes were not dried well or the basket was too full. Dry the sticks thoroughly, cook in batches and shake the basket regularly.

Can I make fries without oil?

You can, but they will be drier and less golden. A single tablespoon of oil for 2 pounds of potatoes makes a noticeable difference in browning and flavor.

Pin it for later

Save your favorite design to a Pinterest board so the recipe is there when you need it.

Reviews

Be the first to review this recipe

Tell us how it turned out and what you changed. Your notes help other home cooks.

Email us your review

Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references