Air Fryer French Fries (Homemade & Crispy)
There is something undeniably comforting about a perfectly crisp French fry – golden edges, tender centers and just enough salt to make them irresistible. This air fryer version gives you restaurant-style fries at home without deep-frying: we use a quick starch rinse and a light cornstarch dust to boost crunch, a small amount of olive oil for color and flavor, and a smoky garlic-spice blend for personality. The air fryer produces even browning and a satisfyingly dry exterior while keeping interiors fluffy. In under 30 minutes total you get a plate of fries that are crisp, flavorful and much lighter than their deep-fried counterparts. Whether served with ketchup, aioli or a sprinkle of parmesan, these fries will disappear fast.
Perfect Texture Every Time
Getting that perfect contrast between a crisp shell and a fluffy interior is all about managing surface starch and moisture. Start by cutting the potatoes into even sticks so each piece cooks the same – aim for 8-10 mm (1/3 – 3/8 in) thickness. A short rinse in cold water removes loose starch and prevents clumping, while a light dusting of cornstarch creates a micro-crust that browns quickly in the air fryer. Use just 2 tablespoons (30 ml) of olive oil to promote color without greasiness. Cook at a high temperature so the exterior dehydrates and crisps while the inside finishes without drying out. Shake the basket once mid-cook to expose all sides to circulating hot air and rotate any pieces that look toasting unevenly.
Quick Tips, Serving Ideas and Variations
These fries are versatile – keep them classic with flaky salt, or spice things up with smoked paprika and garlic powder. For extra crunch, toss the dried fries with a teaspoon of cornmeal or a pinch more cornstarch before oiling. Cook in a single layer for best results; if you need to make more, work in batches so the air can circulate freely. Serve immediately for peak texture – fries soften as they cool. Try dipping them in garlic aioli, sriracha mayo, or a simple vinegar-malt sauce. For a loaded version, top with grated cheese and chopped scallions and pop back into the warm air fryer for 1-2 minutes to melt.
Air Fryer French Fries (Homemade & Crispy)
Course: Main Course3
servings10
minutes18
minutes251
kcalIngredients
- Main Ingredients
600 g russet potatoes, peeled and cut into 8-10 mm (1/3 – 3/8 in) sticks (600 g / 21.2 oz / 1.3 lb)
2 tbsp olive oil (30 ml) (2 tbsp / 30 ml)
1 tbsp cornstarch (8 g) (1 tbsp / 8 g)
- Seasonings
1 tsp smoked paprika (2 g)
1 tsp garlic powder (2.8 g)
1/2 tsp onion powder (1.5 g)
Salt and freshly ground black pepper to taste
Directions
- Rinse and cut – Place the peeled, cut potato sticks in a large bowl of cold water and swirl to rinse away surface starch for about 1-2 minutes. Drain and repeat with fresh cold water one more time, then drain thoroughly.
- Dry and dust – Pat the potatoes completely dry with kitchen towels or paper towels. Transfer to a dry bowl, sprinkle with 1 tablespoon (8 g) cornstarch and toss gently until evenly coated – this helps form an extra-crispy exterior.
- Oil and season – Add 2 tablespoons (30 ml) olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and a good pinch of salt and pepper. Toss until every fry has a light, even coating.
- Preheat and arrange – Preheat the air fryer to 200°C (390°F) for 2-3 minutes. Place the fries in a single layer in the basket – do not overcrowd. Cook in a single layer or in 1-2 batches depending on your basket size.
- Air-fry – Cook at 200°C (390°F) for 18 minutes total. Pause and shake or toss the basket at the 9-minute mark to turn the fries and promote even browning. If pieces are browning unevenly, use tongs to reposition.
- Finish and serve – When fries are deep golden and crisp, remove to a paper towel-lined plate and season with a final sprinkle of salt. Serve immediately with your favorite dips or toppings.
