Crispy Air Fryer French Fries

I threw the first batch straight into the air fryer without drying them properly and ended up with soggy, pale sticks that no amount of salt could save. My husband laughed from the couch while I stood there, baffled, holding a basket of disappointment. That night I learned that moisture is the enemy of crispiness, and now I never skip the towel step. These fries have redeemed every failed attempt since.

My kids now request these every Friday, and honestly, I don't mind because they take less effort than convincing them to eat vegetables. We've made them for movie nights, barbecues, and once even at 10 p.m. when a craving hit out of nowhere. The sound of the air fryer basket shaking has become a little ritual in our house.

Ingredients

• Russet potatoes: Their high starch content makes them fluffy inside and crispy outside, and I've tried other types but nothing comes close to the texture russets give you.
• Olive oil: Just enough to coat each fry without drowning them, and it helps the salt stick while giving a subtle richness.
• Sea salt: Flaky sea salt is the secret here because it clings to the surface and gives you those little bursts of flavor in every bite.
• Black pepper: Optional but worth it if you want a gentle kick, and I usually add it when I'm in the mood for something more savory.
• Fresh parsley: A sprinkle at the end makes them look like you tried harder than you did, and it adds a tiny pop of freshness.
• Smoked paprika: I started adding this after a friend suggested it, and now I can't imagine skipping the smoky warmth it brings.

Instructions

Prep the potatoes:

Wash them well, peel if you prefer (I usually leave the skin on for extra texture), then slice them into even quarter-inch sticks. Uniform size means they all cook at the same rate, so you won't end up with some burnt and others raw.

Soak in cold water:

Submerge the fries in a big bowl of cold water for at least 15 minutes to pull out the starch. This step is what turns them from limp to crispy, and I've soaked them for an hour when I had the time with even better results.

Dry thoroughly:

Drain the water and lay the fries out on a clean towel, patting them until there's no moisture left. Any wetness will steam them instead of crisping them, and trust me, you'll taste the difference.

Season and toss:

In a large bowl, drizzle the olive oil over the fries, add the salt and pepper, then toss with your hands until every piece is lightly coated. It should look glossy but not dripping.

Preheat the air fryer:

Set it to 375°F and let it run empty for about 3 minutes. A hot basket from the start helps the fries start crisping immediately.

Arrange in a single layer:

Don't crowd the basket or they'll steam each other instead of getting crispy. Cook in batches if you need to, and resist the urge to pile them high.

Air fry and shake:

Cook for 18 to 22 minutes, shaking the basket halfway through so all sides get golden. You'll know they're done when they're crisp to the touch and deep golden brown.

Serve hot:

Transfer to a bowl, hit them with extra sea salt, toss on the parsley or paprika if you're using it, and serve immediately while they're still crackling. They lose their magic as they cool.

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One Saturday afternoon, my neighbor came over unannounced and caught me pulling a batch out of the air fryer. I offered her some, and she stood in my kitchen eating fries with her hands, saying they were better than the ones from the bistro down the street. That moment reminded me that sometimes the simplest things, done right, can feel like a small victory.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for up to two days, though they'll lose some of their crunch. Reheat them in the air fryer at 375°F for about 5 minutes to bring back most of that crispy texture, and avoid the microwave unless you want them rubbery. Honestly though, they're best eaten fresh, right out of the basket.

Pairing Suggestions

These fries go with almost anything, from burgers and sandwiches to grilled chicken or even a simple fried egg on top for breakfast. I've served them alongside aioli, spicy ketchup, and even a tangy yogurt dip, and they never disappoint. They're versatile enough to fit into whatever meal you're throwing together.

Common Mistakes to Avoid

Skipping the soak leaves you with fries that brown too fast on the outside while staying raw inside. Cutting them too thick means they won't crisp properly, and cutting them too thin makes them burn before they cook through. Also, don't add the salt before air frying or it can draw out moisture and make them soggy.

• Always cut your fries as evenly as possible so they cook at the same rate.
• If you want them extra crispy, try a second round in the air fryer after letting them cool for a few minutes.
• Taste one before serving the whole batch so you can adjust the salt if needed.

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These fries have become my go-to side dish when I want something comforting without the hassle, and they never fail to disappear within minutes. I hope they bring you as much joy as they've brought my table.

Frequently asked questions about this recipe

→ How do I achieve extra crispy fries?

Soak the cut potatoes in cold water for up to an hour to remove starch, and pat them dry thoroughly before air frying. Alternatively, cook halfway, let cool, then fry again for double crispiness.

→ Can I use other types of potatoes?

Russet potatoes yield the best texture, but Yukon Golds work well too, offering a slightly creamier interior.

→ What temperature should I air fry at?

Preheat the air fryer to 375°F (190°C) and cook the fries for 18–22 minutes, shaking the basket halfway for even crisping.

→ Are there seasoning suggestions besides sea salt?

Besides flaky sea salt, you can add freshly ground black pepper, smoked paprika, or chopped parsley to enhance flavor and appearance.

→ What dipping sauces pair well with these fries?

Aioli, ketchup, or any favorite dipping sauce complement the fries nicely, adding extra flavor and moisture.