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