Snack

Air Fryer French Fries

Thin-cut potato fries that emerge from the air fryer with a crackling, salted crust and a tender, starchy interior. A simple, foolproof method that delivers restaurant-quality fries in 20 minutes with minimal oil and no deep-frying mess.

165calper serving 4gprotein 31gcarbs 4gfat 10min prep 18min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Air Fryer French Fries — common questions

Why are my fries soggy?

Three reasons: (1) you did not soak them in water to remove starch, (2) you did not pat them completely dry, or (3) you cooked too many at once and they steamed instead of crisped. Soak, dry thoroughly, and cook in a single layer with space between each fry.

Can I cut the fries thicker or thinner?

Yes. Thinner fries (⅛ inch) will cook faster (12–14 minutes) and be crispier; thicker steak fries (½ inch) need longer (22–25 minutes) and stay fluffier inside. Adjust timing accordingly.

What should I dip them in?

Classic ketchup or malt vinegar are traditional, but mayo, aioli, curry powder, or ranch dressing all work. For a poutine-style version, top with cheese curds and warm gravy while the fries are still hot.

Can I prep fries ahead and cook later?

Yes. After soaking and drying, store them in a sealed container in the fridge for up to 8 hours. Cook directly from cold without thawing; add 2–3 minutes to the cooking time.

How do I store and reheat leftover fries?

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F air fryer for 5–7 minutes until warm and crispy again. Do not microwave, which will make them soggy.

Can I use waxy potatoes instead of russets?

Russets are best because they are starchy and yield fluffier interiors. Waxy potatoes (like red or Yukon gold) will be denser and less crispy; they are better for boiling than frying.