Air Fryer French Fries Recipe

Say goodbye to soggy fries! Let the air fryer do its magic with your next batch of French fries! They are so easy to make and they turn out perfectly crispy every single time.

I love a good French fry. It’s kinda crazy that they can be sooo good because they’re basically just a simple potato tossed in olive oil and salt. How can something so simple be so delicious? The ingredients are always the same, but the deal-breaker comes with how they are cooked.

When cooked wrong, French fries can be soggy or too crunchy. When cooked right, the centers are perfectly soft and fluffy with a slight outer crunch. I have to admit that I can make a mean oven-baked fry, but now that I have an air fryer I will never go back to the oven variety.

These babies are so dang perfect and irresistible, you guys. If you have an air fryer, promise you will make a batch of fries soon because this will transform your game. Say goodbye to deep frying potatoes!

HOW TO MAKE FRENCH FRIES IN AN AIR FRYER

STEP 1

Wash 2 russet potatoes and cut into 1/2-inch strips.

Place the cut potatoes in a large bowl of cold water and let sit for 1 hour.

Drain the water and pat dry with a paper towel. Drizzle olive oil over the potatoes and toss to coat.

STEP 2

Add the fries to the air fryer basket of an air fryer in a single layer (cook in batches, if needed). Sprinkle salt over the top.

Air fry at 375 degrees for 20 minutes, flipping halfway through, or until the fries are golden brown.

Add fries to a serving platter and sprinkle with salt. Serve immediately!

RECIPE NOTES

• The secret for creating perfectly crispy fries lies in the soaking. Soaking the potatoes in water before cooking them pulls out excess starch, which produces nice crispy French fries. Do this for a minimum of 1 hour for optimal results!
• Depending on how thick you cut your fries, you may have to cook for additional time. For extra thick fries, air fry at 375 degrees for 30 minutes total, flipping after 15 minutes.
• Spruce up your fries by sprinkling garlic powder, paprika or extra salt and pepper over the tops before cooking!
• Substitute red or yukon potatoes for the russet, if desired.

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