Homemade Crispy Air Fryer French Fries.

Equipment

• 2 large Russet Potatoes (about 1.5 lbs / 680g) – Russets are essential due to their high starch and low moisture content.
• 1 to 1.5 tablespoons Neutral Oil (Avocado oil, canola oil, or light olive oil work best for high heat)
• ¾ teaspoon Fine Sea Salt (adjust to taste)
• ½ teaspoon Garlic Powder (optional)
• ½ teaspoon Smoked Paprika (optional, for flavor and golden color)
• ¼ teaspoon Freshly Ground Black Pepper (optional)
• Air Fryer (Basket or oven style)
• Chef’s Knife & Cutting Board
• Large Mixing Bowl
• Clean Kitchen Towels or Paper Towels

Ingredients

Ingredients

• 2 large Russet Potatoes (about 1.5 lbs / 680g) – Russets are essential due to their high starch and low moisture content.
• 1 to 1.5 tablespoons Neutral Oil (Avocado oil, canola oil, or light olive oil work best for high heat)
• ¾ teaspoon Fine Sea Salt (adjust to taste)
• ½ teaspoon Garlic Powder (optional)
• ½ teaspoon Smoked Paprika (optional, for flavor and golden color)
• ¼ teaspoon Freshly Ground Black Pepper (optional)

Equipment Needed

• Air Fryer (Basket or oven style)
• Chef’s Knife & Cutting Board
• Large Mixing Bowl
• Clean Kitchen Towels or Paper Towels

Instructions

1. Wash and scrub your Russet potatoes thoroughly. You can leave the skin on for a rustic finish or peel them completely based on your preference. Cut off a thin slice along the long side of each potato to create a stable, flat base. Slice the potato vertically into 1/4-inch planks, then stack the planks and slice them lengthways into uniform 1/4-inch square sticks.
2. Transfer the cut fries into a large bowl filled with ice-cold water. Submerge them completely and let them soak for 30 minutes. As they soak, you will notice the water turning cloudy; this is the excess surface starch releasing. Removing this starch is what keeps the fries from sticking together and turning soggy during frying.
3. Drain the soaked potatoes in a colander and rinse under cold tap water. Spread the fries out onto a clean kitchen towel or layers of paper towels. Pat them completely dry, ensuring no surface water remains. Water on the exterior causes steaming rather than crisping.
4. Place the dry potato sticks back into a clean bowl. Drizzle with 1 to 1.5 tablespoons of oil. Toss thoroughly so every fry is lightly and evenly coated. Add the salt, garlic powder, smoked paprika, and black pepper, tossing once more to distribute the seasonings evenly.
5. Preheat your air fryer to 325°F (160°C) . Place the fries in the air fryer basket in an even layer (cook in two batches if your basket is small to avoid overcrowding). Air fry at Medium Intensity (325°F) for 10 to 12 minutes, shaking the basket halfway through. At this stage, the fries should be tender on the inside but pale on the outside.
6. Increase your air fryer heat to High Intensity (400°F / 200°C) . Air fry for an additional 12 to 15 minutes, shaking the basket every 4 to 5 minutes to ensure heat distributes evenly. The fries are done when they are deep golden brown, firm, and sizzlingly crisp.
7. Transfer the hot fries directly into a dry bowl. Give them a quick sprinkle of fresh sea salt if desired, toss gently, and serve immediately alongside your favorite dipping sauces!

Nutrition

Calories: 165 kcal · Protein: 3.5g · Fat: 3.8g Saturated Fat: 0.5g · Carbohydrates: 30g Dietary · Saturated Fat: 0.5g Trans · Fiber: 3.2g · Sugar: 1.1g · Sodium: 440mg