Air Fryer Homemade French Fries

Let’s be honest: fries are a love language. There is something universally comforting about a hot, salty, perfectly crispy potato stick. But making them at home has always been a bit of a gamble. Oven fries often turn out soggy or burnt, and deep-frying is a messy, oil-splattered ordeal that nobody wants to clean up on a Tuesday night.

That is exactly why the air fryer has completely changed the game. It delivers that golden, shatteringly crisp exterior and fluffy interior we all crave, but with a fraction of the oil and zero mess. Once you master this method, you might never look at a frozen bag of fries the same way again. It turns a humble potato into a star side dish (or let’s face it, a main course) in just over half an hour.

If you’ve been chasing that perfect “fry crunch” at home, you have come to the right place. We are going to walk through the secret steps—yes, there is a secret—to getting restaurant-quality fries right on your countertop.

What You Need for Fry Perfection

You don’t need a pantry full of exotic ingredients to make great food. This recipe relies on just four simple items. The magic lies in the technique.

• 4 large potatoes: Stick to starchy varieties like Russet or Yukon Gold for the best fluffiness.
• 2 tablespoons avocado oil: We love avocado oil because it has a high smoke point, meaning your fries won’t taste burnt or bitter.
• 1 teaspoon salt: The classic flavor enhancer.
• 1/2 teaspoon black pepper: For a simple, savory kick.

Step-by-Step Instructions

There are a few specific steps here—like soaking and drying—that are non-negotiable if you want real crispiness. Don’t skip them!

1. Preheat and Prep

First, get your air fryer ready. Preheat it to 360°F for about 5 minutes. A hot basket helps sear the outside of the potato immediately.

While that heats up, wash and peel your potatoes. Now, cut them into evenly sized fries, aiming for about 1/4 inch thickness. Uniformity is your best friend here; if your fries are all different sizes, the small ones will burn before the big ones are cooked.

2. The Crucial Soak

This is the secret step. Place your cut fries in a large bowl and cover them with cold water. Let them soak for 30 minutes.

Why do we do this? Soaking draws out excess starch from the potatoes. If you leave that starch in, your fries will be gummy and soft instead of crisp. It is worth the wait.

3. Dry Thoroughly

After 30 minutes, drain the water. Dump the fries onto a clean kitchen towel or layer of paper towels and pat them completely dry. Moisture is the enemy of crispiness. If the potatoes are wet when they go into the air fryer, they will steam rather than roast.

4. Season to Perfection

Toss the dried fries back into a clean, dry bowl. Drizzle the 2 tablespoons of avocado oil over them and toss well with your hands to ensure every single fry is lightly coated.

Next, sprinkle on the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss again to distribute the spices evenly.

5. Cook in Batches

Carefully transfer the seasoned fries to your preheated air fryer basket. Arrange them in a single layer. Do not dump them all in at once! If you overcrowd the basket, the air can’t circulate, and you’ll end up with a soggy mess. You will likely need to cook these in batches.

Cook at 360°F for 20-25 minutes.

6. The Shake

You can’t just set it and forget it. Shake the basket every 5 minutes. This moves the fries around, ensuring they cook evenly on all sides and preventing them from sticking to each other. You are looking for a deep golden brown color and a crispy texture.

7. Cool and Serve

Once they look perfect, remove the fries from the basket. Resist the urge to eat one immediately (hot potato alert!). Let them cool on a wire rack or plate for a few minutes. This actually helps the exterior firm up even more. Serve them hot!

Tips for the Ultimate Air Fryer Fries

You’ve got the basic method down, but here are a few expert tips to take your snack game to the next level.

Choose the Right Potato

The type of potato matters. Russet potatoes are the gold standard for fries because they are high in starch (which we manage by soaking) and low in moisture. This combination creates that fluffy inside and crunchy outside. Yukon Golds are a great runner-up if you prefer a creamier interior and a slightly more buttery flavor. Avoid waxy potatoes like Red Bliss, as they tend to get hollow when air fried.

Customize Your Seasoning

Salt and pepper is a classic combo, but fries are a blank canvas.

• Cajun Style: Add paprika, garlic powder, onion powder, and cayenne.
• Garlic Parmesan: Toss the hot, cooked fries with minced garlic and grated parmesan cheese.
• Herb Delight: Add dried rosemary or thyme to the salt mix before cooking.

Serving Suggestions

These homemade fries are versatile enough to go with almost anything.

• The Classic: Serve alongside a juicy burger or grilled chicken sandwich.
• Steak Frites: Pair with a seared steak and garlic butter.
• Loaded Fries: Top with cheese, bacon bits, and green onions for an indulgent appetizer.
• Dip It: Don’t limit yourself to ketchup. Try spicy mayo, garlic aioli, or even malt vinegar for that boardwalk vibe.

Get your dipping sauces ready and enjoy the crunch!