Fries in Air Fryer Recipe

These air fryer French fries come out golden, crisp, and ready in about 30 minutes. All you need is a couple potatoes, a bit of oil, and salt — seriously, that’s it. Way easier than deep frying, and you don’t have to babysit a pot of oil.

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Quick Summary

• Prep time: 5 mins
• Cook time: 30 mins
• Flavor: salty, crispy, just like takeout fries
• Great for: late-night snacks, burger nights, picky eaters

Why I Like This Recipe

I wanted fries but wasn’t about to deal with a stovetop mess. Pulled out the air fryer, threw in some russet sticks, and yeah… kinda nailed it. Crispy edges, soft middle, no oil splatter cleanup — win.

Ingredients

• 2 russet potatoes, sliced into ¼-inch sticks
• Extra-virgin olive oil, for drizzling
• Sea salt

Optional Add-Ons:

• Fresh herbs
• Chili or chipotle powder
• Dips: ketchup, mayo, mustard, chipotle sauce

How To Make Fries in Air Fryer

1. Preheat your air fryer: Set it to 380°F. Let it get hot while you prep the potatoes.
2. Toss the fries: Drizzle the sliced potatoes with olive oil and sprinkle with salt. Use your hands. It’s faster.
3. First fry batch: Put the fries in a single layer — no overlapping. You’ll need to do a few rounds. Cook for 12–15 minutes, flipping halfway. If they’re still pale, give ‘em another few minutes.
4. Final reheat (optional but good): Once all the batches are done, throw ‘em all back in the basket for 1–2 mins to heat through and re-crisp anything that went soft.
5. Serve hot: Top with herbs, spices, or just hit ‘em with ketchup. Whatever works.

Tips for Success

• Cut fries evenly so they cook at the same speed.
• Don’t skip the flip — halfway through makes them brown better.
• Work in batches. Crowding = sad, soggy fries.
• Keep finished fries warm in the oven while the rest cook.

Storage and Reheating

• Fridge: Leftovers can chill for up to 2 days. They’ll soften, but still edible.
• Reheating (Air Fryer): Air fry at 350°F for 4–5 mins. Gets ‘em crispy again.
• Reheating (Oven): Pop them in at 400°F for about 8 mins. Not as good as fresh, but still solid.

Frequently Asked Questions

• Do I need to soak the potatoes first?
  Not for this recipe. But if you’ve got the time, a 30-minute soak in cold water does make ‘em crispier.
• Can I use a different kind of potato?
  Russets are best for that classic fry feel. Yukon golds work too — they’re just creamier.
• Do I have to peel them?
  Nope. I leave the skin on for extra texture.
• What air fryer are you using?
  Instant Pot Omni Plus — doubles as a toaster oven. Handy.
• Can I season them after cooking?
  Absolutely. Salt, herbs, spices — go wild.

Common Mistakes and How to Dodge Them

• Overcrowding the basket: They steam instead of crisp. Just do a few smaller batches. It’s worth it.
• Cutting uneven sticks: Some cook fast, some stay raw. Try to keep them close in size — doesn’t have to be perfect.
• Forgetting to flip: They brown unevenly without that halfway shake. Set a timer if you’re forgetful.
• Not preheating the air fryer: Cold start means they sit there steaming for too long before crisping up.
• Expecting deep-fry texture: They’re close — super close. But not greasy or hollow like deep-fried ones. Just manage your expectations a bit.

Nutrition Facts (Per Serving)

• Calories: 180 kcal
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 220mg
• Potassium: 510mg
• Total Carbohydrate: 32g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 3g