Air Fryer Fries
These deliciously addictive fries are crispy on the outside, fluffy in the middle, and coated with a savory dusting of salt and seasonings. And thanks to the air fryer, they’re mess-free and ultra healthy!
This recipe was written for the Arizona Republic.
Like regular French fries, but without the grease. Just like their deep-fried cousins, these air fryer fries boast a crunchy exterior and creamy interior. But, since you need a drizzle of oil instead of a pot-full, they’re a much healthier option. Irresistible plain, these fries can also be jazzed up with your favorite herbs and spices and served with a variety of dipping sauces – from ketchup to gravy, ranch dressing, and mayonnaise (spike your mayo with truffle oil for an unbelievable experience).
Here’s the short ingredient list for these air fryer fries
- Potatoes. In this recipe, you can make regular fries or sweet potato fries (or both!). For regular fries, I prefer Russet (Idaho) potatoes because they fry-up perfectly every time. You can also use Yukon gold potatoes which will deliver a creamier texture. If you’re making sweet potato fries, choose the orange-fleshed variety. When shopping, choose potatoes and sweet potatoes that are roughly the same size so your fries will be about the same size (and thus cook evenly).
- Oil. I prefer olive oil here because I love the flavor, and since we’re not deep frying, you don’t need a high smoke point oil. That said, you can use vegetable oil, canola oil, or avocado oil if that’s your preference
- Seasonings. These fries are seasoned with salt, black pepper, onion powder, garlic powder, and paprika. The seasoning is subtle yet creates restaurant-quality fries. I strongly suggest you try the medley, but, if desired, you can stick with salt and black pepper and call it a day.
A few tips for flawless fries
- Preheat the air fryer. Even if your air fryer says it doesn’t require preheating, a preheated air fryer guarantees the precise heat is present right from the beginning.
- Cut the potatoes evenly. When cutting your potatoes and sweet potatoes, use a sharp knife and aim for slices of similar size, whether it’s 1/4-inch or 1/2-inch thick. The goal is uniformity to ensure the fries all cook at the same rate. Should you peel your potatoes? That’s up to you, but I find that skin-on fries crisp-up better. When leaving the skin on, be sure to scrub the potatoes clean before slicing.
- Rinse your sliced potatoes in cold water. Why? Rinsing the sliced potatoes in cold water removes excess starch and guarantees a crispy exterior. If you want to prep ahead, you can soak the sliced potatoes in cold water for up to 2 hours (and up to 24 hours in the refrigerator). After rinsing/draining, make sure to pat the slices dry so the oil and seasonings adhere.
Don’t overcrowd the basket. While it might be tempting to toss the whole batch of potatoes in the basket at once, refrain if you want crispy fries. When slices overlap in the air fryer, they steam instead of crisp. Spread the slices out in a single layer, leaving a little space between them; this ensures that circulating heat reaches all sides of each fry. Two medium potatoes/sweet potatoes should take about three batches.
Flip halfway through cooking. Air fryers are cherished for their ability to circulate heat around food, but the truth is, the heat on the bottom is hotter than the top. That’s why it’s essential to flip your fries halfway through cooking. To flip your fries, either shake the basket or use tongs.
Cook until crispy. Air fryer brands vary, so start checking your fries after about 10 minutes. If they’re not crispy, continue to cook until they are. When in doubt, sample one fry – if it’s crispy on the outside and tender in the middle, the batch is ready.
Combine all the fries in the air fryer before serving. Since we work in batches to cook the fries, the first batch or two will lose their heat and crispness when sitting. When all fries have been cooked in batches, toss them back in the air fryer (on top of each other is fine) and cook for 1 to 2 minutes to heat through and crisp-up.
Can you prep the potatoes in advance? Yes! Simply scrub the potatoes/sweet potatoes clean and slice into 1/4-inch-thick or 1/2-inch-thick fries. Transfer the sliced potatoes to a bowl and fill with cold water. Submerged, sliced potatoes will last up to 2 hours at room temperature, or 24 hours in the refrigerator. Drain and pat dry before seasoning.
What kind of air fryer should you use?
I used my basket-style air fryer, but you can also use a toaster oven-style air fryer.
No air fryer? No problem
You can easily make these amazing fries in your oven, just note that they won’t be quite as crispy. To oven-bake your fries, prepare them as directed and then transfer them to a parchment- or foiled-line baking sheet. Spread them out in a single layer, with a little space between each slice. If necessary, use two baking sheets to prevent crowding the pan. Bake at 425 degrees for 20 to 25 minutes, until golden brown and crisp, flipping halfway through cooking. Note, thinner fries will cook more quickly.
Seasoning suggestions. These fries are perfectly seasoned with salt, black pepper, onion, garlic, and paprika, but if you want to embellish them, sprinkle the cooked fries with fresh chopped herbs just before serving. Parsley, basil, and rosemary make great choices. For additional seasoning on the fries (added before air frying), consider chili powder, smoked paprika, and cayenne pepper.
How to store leftover fries. Transfer leftover fries to an airtight container and refrigerate for up to 3 days. Reheat the fries in the air fryer, at 360 degrees, for about 1 to 2 minutes. You can also reheat the fries in the oven; spread them out on a baking sheet and bake for 5 to 7 minutes, until hot and crisp.
Air Fryer Fries
Ingredients
- 2 medium Russet, Idaho potatoes, or sweet potatoes
- 1 tablespoon olive oil, or oil of choice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
Instructions
- Preheat your air fryer to 380 degrees.
- Scrub your potatoes clean. If desired, peel them (I prefer to leave the skins on for a crispier texture). Cut the potatoes into uniform, 1/4-inch-thick or 1/2-inch-thick strips. Rinse the potatoes with cold water and pat dry.
- Transfer the potatoes to a bowl, add the olive oil, salt, black pepper, onion powder, garlic powder, and paprika and toss to coat.
- Working in batches, place the potatoes in the air fryer basket and spread out in a single layer, leaving a little space between each piece. Air fry for 10 to 12 minutes, until crispy, flipping halfway through cooking. If your fries aren’t yet crispy, air fry for a little longer.
- Once you’ve cooked all batches of fries, place them all back in the air fryer and air fry for 1 to 2 more minutes to reheat and re-crisp.
- Season to taste with salt, black pepper, and additional seasonings if desired.