There are a hundred kinds of fries out there, but my favorite have always been the homestyle ones with the skins left on and a light coating of seasoning. This recipe turns fresh russet potatoes into exactly that, crispy on the outside and fluffy on the inside, all in the air fryer instead of a vat of oil. Just wait until you taste the results.
More Air Fryer Favorites
The Keys to Nailing This Recipe
Air fryer fries are simple, but a few small things make the difference between crispy and soggy. Nail these three and you are set.
- Dry them completely. After rinsing, pat the fries as dry as you can. Any surface water turns to steam in the air fryer and steam is the enemy of crispy.
- Give them room in the basket. Lay them in a single layer with space between them so hot air can reach every side. Crowd them and they steam instead of crisp. Work in batches if you need to.
- Rinse off the surface starch. A quick rinse in cool water before drying washes away excess starch, which helps the fries crisp up instead of sticking together.
What Kind of Potatoes to Use
The potato you pick makes or breaks the texture, so here is the short version.
Use russets. They are high in starch and low in moisture, which is exactly what gives the inside of a fry that light, fluffy texture.
Skip the waxy ones. Red and fingerling potatoes hold too much moisture and turn out tough. Save those for another recipe.
Leave the skins on. That is what makes these homestyle. The skins add a little crispness and extra flavor, and they save you the peeling.
How to Make Air Fryer French Fries
The seasoning here is simple: seasoned salt like Lawry’s plus a little paprika for color and depth. That is it. Here is how it comes together from raw potato to crispy fry.
Step 1: Cut the potatoes
Place an unpeeled russet on a cutting board and slice it lengthwise into pieces about ¼” thick.
If it helps, cut one slice off, lay the potato flat on the cut side, and keep going. Then cut each slice lengthwise into ¼” strips to get your fry shape.
✦ Keep the cuts even: Fries that are all about the same thickness cook at the same rate, so nothing burns while the rest catches up.
Step 2: Rinse the fries
Drop the cut fries into a bowl and hold it under cool running water for about a minute, moving them around with your hand. This rinses away the excess surface starch.
Step 3: Dry them well
Spread the fries on a plate or paper towels and pat them dry by hand. You can even let them air dry for a bit while the air fryer preheats.
✦ Do not skip the drying: Any water left on the fries turns to steam in the basket, and steam is the one thing standing between you and crispy fries.
Pro tip
Dry the potatoes really well after rinsing! Surface moisture creates steam, and steam is the enemy of crispy fries.
Step 4: Oil and season
Put the dried fries in a large zip-top bag or bowl, add a tablespoon of oil, and toss until every fry is coated.
Sprinkle on the seasoned salt and paprika, then toss again so the seasoning is spread evenly over all of them.
Step 5: Load the basket
Preheat the air fryer to 380°F. Add the fries in a single layer and spread them out as much as you reasonably can.
No need to measure the gaps, just make sure they are not stacked or stuck together.
✦ Do not crowd the basket: A single layer with space lets hot air reach every side. Pile them up and they steam instead of crisp, so cook a big batch in rounds.
Step 6: Air fry until golden
Use the air fry setting at 380°F for 15 to 18 minutes, depending on how thick your fries are. Pull the basket every 3 to 4 minutes and give it a shake or move the fries around with tongs.
✦ Shake every few minutes: This keeps fries from sticking together and helps them brown evenly on all sides.
When they are golden and crisp, dump them onto a paper towel lined plate or basket and let everyone dig in.
✦ Try it with sweet potatoes: The same method works, they just cook a little faster, so start checking around 10 to 12 minutes and go lighter on the seasoning. My Baked Sweet Potato Fries is a good recipe to try here.
What These Fries Go With
Fries are the side, not the main event, and they belong next to just about any burger, sandwich, or handheld favorite.
→ For dipping, my Best Damn Burger Sauce doubles as a great fry sauce.
A few mains that call for a pile of fries:
Storing and Reheating
Fries are always best fresh, but leftovers keep fine for a quick round two.
Storage: Let them cool, then store in an airtight container in the fridge for 3 to 4 days.
Reheating: The air fryer brings them right back. Reheat at a low 320°F for 3 to 4 minutes, in a single layer, and keep an eye on them so they do not overcook.
FAQs
How do I make air fryer fries extra crispy?
Two things matter most: dry the fries thoroughly before they go in, and cook them in a single layer so they are not crowded. For an extra crispy edge, you can toss them with a light dusting of baking powder before the oil.
Can I make frozen fries in the air fryer?
Yes, and it is even easier since there is no cutting, rinsing, or drying. Add frozen fries straight to the basket in a single layer, air fry at 380°F, and shake often. They usually take a bit less time than fresh cut, so start checking early. No oil needed since most frozen fries are already coated.
Do I need to soak the potatoes first?
A quick rinse under cool water is all you need for these. If you want to go the extra mile for crispiness you can soak the cut fries in cold water for 30 minutes or more, but be sure to dry them completely afterward.
Do I have to use vegetable oil?
A little oil is needed to help them crisp, but you have options. Vegetable or canola oil keeps the flavor of the potato truest, though olive oil works too if that is what you have.
What if I don’t have seasoned salt?
No problem. Substitute ½ tsp salt, ¼ tsp onion powder, and ¼ tsp garlic powder. There are a few more ingredients in seasoned salt, but that is the easiest basic swap.
More Crispy Sides
- Air Fryer Baked Potatoes
- Air Fryer Sweet Potatoes
- Beer Battered Onion Rings
- Air Fryer Street Corn
- Air Fryer Roasted Ranch Potatoes
Air Fryer Homestyle French Fries
- Total Time: 28 minutes
- Yield: 2 servings
Description
Fresh russet potatoes, hand cut with the skins on, lightly seasoned, and air fried until crispy outside and fluffy inside. Real homemade fries with just a tablespoon of oil and no deep frying.
Ingredients
- 1 russet potato, medium-large in size
- 1 tbs vegetable oil
- 1 tsp seasoned salt (such as Lawry’s)
- 1 tsp paprika
Instructions
- Cut the unpeeled potato lengthwise into ¼” planks, then cut each plank into ¼” strips. Keeping them the same thickness helps them cook evenly.
- Add the fries to a bowl and rinse under cool running water for about 1 minute, tossing with your hand, until the water runs clear. This washes off the surface starch.
- Spread the fries on paper towels and pat them completely dry. Do not skip this. Wet fries steam instead of crisping.
- Preheat the air fryer to 380°F for about 5 minutes.
- Put the dried fries in a large zip-top bag or bowl, add the oil, and toss until every fry is coated. Add the seasoned salt and paprika and toss again until evenly coated.
- Add the fries to the basket in a single layer with space between them. Do not overcrowd. Work in batches if needed.
- Air fry at 380°F for 15 to 18 minutes, until golden and crisp, shaking the basket every 3 to 4 minutes. Use a wooden spoon to separate any fries that stick.
- Remove the fries to a paper towel lined plate, add a little more salt if you like, and serve right away while hot and crisp.
Notes
- For the crispiest fries: Use russet potatoes, dry the cut fries thoroughly, and cook them in a single layer without crowding. For extra crunch, toss them with a light dusting of baking powder before the oil.
- Cut them evenly: Aim for ¼” strips so every fry cooks at the same rate. Thicker cuts just need a few extra minutes.
- Oil options: Vegetable or canola oil keeps the potato flavor truest, though olive oil works fine if that is what you have on hand.
- Seasoning swap: No seasoned salt? Use ½ tsp salt, ¼ tsp onion powder, and ¼ tsp garlic powder. Adjust the paprika up or down to taste.
- Starting from frozen: Skip the rinsing and drying, add frozen fries straight to the basket at 380°F, and shake often. They cook faster than fresh cut, so start checking early.
- Scaling, storage, and reheating: Double or triple the recipe as needed, cooking in batches so the basket is never crowded. Store leftovers airtight in the fridge for 3 to 4 days, and reheat at 320°F for 3 to 4 minutes in the air fryer to bring back the crisp.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Side dish
- Method: Air Fryer
- Cuisine: American
Kathy says
I cooked a bit longer than the recipe called for. Added a little baking powder to make more crispy. The turned out good. Do not over crowd.
Camilla Kinslow says
Fries were excellent!
David says
Thank you!!!
Vivian says
Would the directions be the same for sweet potato fries?
RecipeTeacher says
Hi Vivian,
So basically, it will be similar. Sweet potato fries will probably cook a little faster so start checking for doneness at about 10-12 minutes. Also, since sweet potatoes are so naturally sweet and flavorful, you don’t even necessarily need the seasoned salt or paprika. You CAN use it if you want, but just using salt will go along way on it’s own.
Vivian says
Thank you, Jason. Good to know.