Air fryer deep-fry French fries

Equipment

• Air Fryer: A basket or oven-style air fryer (larger capacity helps prevent overcrowding).
• Sharp Chef’s Knife: For cutting uniform potato sticks.
• Cutting Board: A stable surface for prep work.
• Mixing Bowls: One large bowl for soaking, and a medium bowl for tossing.
• Clean Kitchen Towels or Paper Towels: Absolutely essential for drying the potatoes thoroughly.
• Tongs or a Spatula: For shaking and tossing the fries during cooking.

Ingredients

• 4 large Russet potatoes , washed, peeled (optional), and cut into 3/8-inch sticks
• 1 to 2 tablespoons neutral cooking oil (avocado oil, canola oil, or vegetable oil work best due to high smoke points)
• 1 teaspoon fine sea salt (plus extra to taste after cooking)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• Optional Kick: A tiny pinch of smoked paprika or cayenne pepper for color and subtle warmth

Instructions

Step 1: Prep and Cut the Potatoes

1. Start by washing and peeling your Russet potatoes. If you prefer rustic-style fries with the skin on, you can thoroughly scrub them and leave the skins intact.
2. Slice each potato lengthwise into slabs that are roughly 3/8-inch thick.
3. Lay the slabs flat and cut them into sticks of the same thickness. Tip: Try to keep your cuts as uniform as possible so that all the fries cook at the exact same rate. Avoid cutting them too thin, or they will dry out and burn in the air fryer before the centers can cook through.

Step 2: Soak in Cold Water (Crucial Step)

1. Place your freshly cut potato sticks into a large bowl filled with cold water . Ensure the water completely submerges the potatoes.
2. Let them soak for at least 30 minutes (you can soak them for up to 2 hours in the refrigerator if you are prepping ahead).
3. This step draws out excess surface starch, which is the secret weapon to preventing soggy fries and achieving that ultimate crispy exterior.

Step 3: Dry Thoroughly

1. Drain the potato sticks completely in a colander.
2. Transfer the potatoes onto clean kitchen towels or heavy-duty paper towels. Pat them vigorously until they are completely dry .
3. Note: Moisture is the absolute enemy of crispiness. Take your time here to ensure no surface water remains on the potato sticks.

Step 4: Season and Oil

1. Place the thoroughly dried potato sticks into a clean, dry mixing bowl.
2. Drizzle the neutral cooking oil evenly over the potatoes. Toss gently with your hands to make sure every single stick has a light, even coating of oil.
3. Sprinkle the sea salt, garlic powder, onion powder, and black pepper directly over the oiled potatoes. Toss again until all the seasonings are evenly distributed.

Step 5: Pre-heat and Air Fry

1. Preheat your air fryer to 380°F (193°C) for about 3 to 5 minutes. A preheated basket gives your fries an instant sear upon contact.
2. Add the seasoned fries to the air fryer basket. Important: Do not overcrowd the basket. If necessary, cook the fries in two separate batches. Overcrowding traps steam, resulting in limp, steamed potatoes rather than crispy fries.
3. Set the cooking time to 20 minutes .
4. Every 5 to 7 minutes, pull out the basket and give it a vigorous shake to redistribute the fries, ensuring even browning on all sides.

Step 6: Final Crisp and Serve

1. Check the fries during the final minutes of cooking. If you prefer an extra-deep golden crunch, you can bump the temperature up to 400°F (204°C) for the last 2 minutes.
2. Once cooked to your desired level of crispness, immediately transfer the hot fries to a wire rack or a bowl lined with fresh paper towels.
3. Taste and sprinkle with a little extra fine sea salt immediately while they are piping hot so the salt adheres properly.
4. Serve right away alongside your favorite dipping sauces.

Nutrition

Calories: 220 kcal · Protein: 4g · Fat: 6g Saturated Fat: 0.5g · Carbohydrates: 38g Dietary · Saturated Fat: 0.5g Cholesterol: 0mg · Fiber: 4g · Sugar: 1g · Sodium: 580mg