Air Fryer French Fries
Make Air Fryer French Fries now: crispy, golden fries with simple ingredients and an easy air-fry method.
Ingredients
- 2 large russet potatoes (about 1¼ pounds/579g)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
Step 1: Cut the potatoes into uniform sticks
Peel the russet potatoes if you prefer a smoother finish, then slice them into 1/4-inch thick slabs. Trim those slabs into 1/4-inch sticks — aim for long, slightly irregular homemade strips rather than machine-perfect fries so they crisp unevenly at the edges. Work cleanly on the painted surface or a small cutting board, arranging the raw potatoes nearby so you can see the pale, starchy interior and the russet skin contrast clearly.
Step 2: Soak to remove excess starch
Place the freshly cut potato sticks into a large bowl of cold water and let them sit for about an hour. This soaking step leaches surface starch so the exterior crisps more reliably. After soaking, drain thoroughly and spread the sticks on paper towels; press and pat them until they are visibly dry with no surface sheen — you want dry, slightly matte sticks before seasoning.
Step 3: Toss with oil, salt, and pepper
Transfer the dried potato sticks into a large matte ceramic bowl and drizzle with the olive oil, then sprinkle the sea salt and ground black pepper. Toss gently so each stick picks up a thin, even coating of oil with tiny salt crystals and pepper flecks clinging to the surface. The result should look lightly glossy but not greasy, with a few stray starch dustings visible on the bowl rim.
Step 4: Air-fry until golden and crisp
Arrange the seasoned sticks in an even layer inside the air fryer basket (work in batches if needed) so hot air circulates around each fry. Cook at 375°F until they become golden-brown and crispy on the outside while staying tender inside — generally 10 to 15 minutes depending on batch size. Transfer cooked fries onto a tray or parchment briefly so they stay crisp and drain any residual oil.
Step 5: Plate and finish for serving
Pile the finished fries on a rectangular baking tray lined with parchment paper, arranging them into a slightly casual mound so edges and interiors are visible. Dust with a touch more sea salt and cracked black pepper, and place a small round bowl of bright red ketchup to the side for dipping. The final composition should showcase the contrast between the warm golden crunch and the soft, pale interior, captured in an eye-level close-up.
Notes
- Soak for about one hour to remove excess starch for better crisping.
- Pat potatoes very dry before tossing with oil to avoid steaming.
- Cook in a single layer and work in batches to ensure even browning.
- Keep finished fries in a low oven on a wire rack to stay crisp while you finish batches.