Crispy Air Fryer French Fries (Printable)

Golden, crispy air-fryer fries tossed with olive oil and seasonings, soaked and dried for a lighter, crunchier side.

# What You'll Need:

01 - 4 large russet potatoes

02 - 2 tablespoons olive oil

03 - 1 teaspoon sea salt, plus additional for finishing

04 - 1/2 teaspoon ground black pepper

05 - 1/2 teaspoon paprika, optional

06 - 1/2 teaspoon garlic powder, optional

01 - Scrub, optionally peel, and slice the russet potatoes lengthwise into 1/4-inch-thick sticks.

02 - Submerge potato strips in cold water and soak for 30 minutes to draw out excess starch.

03 - Drain the potatoes and pat dry thoroughly with kitchen towels to remove moisture.

04 - In a large bowl, toss potatoes with olive oil, sea salt, black pepper, paprika, and garlic powder until evenly coated.

05 - Preheat the air fryer to 380°F for 3 minutes.

06 - Place the seasoned potatoes in a single layer in the air fryer basket. Cook in batches if needed to prevent overlap.

07 - Cook fries for 15 to 20 minutes, shaking the basket halfway through, until golden and crisp.

08 - Sprinkle with additional sea salt to taste. Serve immediately while hot.

01 -

You get french fries that taste indulgent, but leave your hands barely greasy—these are weeknight friendly, even before cleanup.
I quickly discovered how easy it was to tweak the seasonings, so everyone around the table gets their favorite flavor.

02 -

I once rushed through drying the potatoes and ended up with fries that just wouldn't crisp—make sure every bit of moisture is gone.
Shaking the basket partway through isn't negotiable; it really makes them brown all over, and missing this gives uneven fries.

03 -

For ultra-thin fries, keep a close eye and shave a minute or two off the cook time—they crisp up faster than you'd think.
Tossing the hot fries with a tiny bit more oil and seasoning just before serving gives them restaurant-style gloss and flavor.