Crispy fries without the deep-fryer mess? I’ve been there—standing in front of the air fryer, hopeful, only to pull out limp, uneven sticks that taste more like disappointment than dinner. But this method? It actually works. After burning through more russets than I’d like to admit, I landed on a version that gives you that golden crunch on the outside, fluffy center on the inside—the kind of fry that makes you pause mid-bite and think, Wait, this came out of my countertop gadget?
It’s not magic, though. There are a few small things—easy to skip, easy to mess up—that make all the difference. Do them right, and you’ve got a side dish ready in about 20 minutes, no preheating, no splattered oil, no babysitting. Skip one, and you’re back to steamed potato sticks.
Why This Actually Works (And Others Don’t)
Most air fryer fries fall flat because they’re wet, crowded, or under-seasoned. This version tackles each issue head-on. Soaking the cut potatoes pulls out excess starch—the same stuff that makes fries gummy when fried. Then, drying them thoroughly is non-negotiable. I learned that the hard way: one batch, towel-dried in a rush, came out pale and soft. The next, patted down slowly with a clean linen kitchen towel? Crisp from edge to edge.
The cornstarch is another quiet game-changer. It’s not traditional, but a light dusting—just a teaspoon—helps form a thin, crunchy shell. Think of it like a whisper of tempura batter, not a coating. And yes, it makes a noticeable difference. I tested side by side: one batch with, one without. The ones without weren’t bad, but they lacked that final snap.
As for oil, avocado works best. It’s neutral, and it can handle 400°F without smoking. Olive oil? I tried it. Smelled like burnt herbs by minute 10. Canola or grapeseed are fine substitutes if you don’t have avocado on hand.
How to Make Them (Without Screwing Up)
Start by cutting 3 large russets into ¼-inch sticks. I leave the skin on—adds a little texture, and I hate peeling potatoes—but go ahead if you prefer them smooth. Drop the cuts into a bowl of cold water. Let them soak for at least 15 minutes. I usually do this while prepping something else, so it’s not wasted time.
Drain, rinse, then spread on a dry towel. Pat, don’t just dab. You want them dry. Seriously—this step matters more than you’d think.
Toss the dried sticks in a bowl with 1 tablespoon avocado oil, 1 teaspoon kosher salt, ½ teaspoon paprika (optional, but it adds warmth), 1 teaspoon cornstarch, and a quarter-teaspoon of black pepper if you like a little bite. The cornstarch will look like it’s not sticking at first, but keep tossing. It’ll cling.
Preheat the air fryer to 400°F for 3 minutes—yes, even though many say you don’t need to. I’ve found it helps with even browning. Load the fries in a single layer. If they’re stacked or touching, they’ll steam. I usually do two batches for a full recipe, but it’s worth the extra 10 minutes.
Cook 12 minutes, shake or flip with tongs, then another 8–10. Watch closely near the end. You’re looking for deep golden edges and a fry that snaps cleanly when bent. If they’re still bendy, give them another 1–2 minutes.
Season again with a pinch of salt right after they come out. Heat helps it stick.
A Few Things That Might Go Wrong (And How to Fix Them)
I’ve had batches come out uneven, and it’s usually one of four things: not dry enough, too crowded, skipped cornstarch, or undercooked. The air fryer doesn’t forgive shortcuts. But when it works, it really works.
Storage? Leftovers keep in the fridge for up to 3 days, but they’ll lose crisp. Reheat in the air fryer at 380°F for 4–5 minutes—microwaving turns them into sad, chewy things. If you want to prep ahead, you can cut, soak, and dry the potatoes up to 4 hours in advance and keep them wrapped in the fridge. But don’t cook them early. Re-crisping never quite matches fresh.
And if you’re feeling adventurous: try the same method with sweet potatoes. Slice them a bit thicker, use half the cornstarch, and cook 14–16 minutes. They caramelize faster, so check early. Zucchini fries? Also possible—just reduce the time to 10–12 minutes total.
Final Thoughts
This isn’t gourmet. It’s not trying to be. It’s the kind of side that shows up when you need it—fast, reliable, and actually good. My kids fight over the last few, which is rare. And honestly, I’ve started making double batches just to have extras.
If you’ve been burned by air fryer fries before, give this one a shot. Not just the recipe, but the method: soak, dry, cornstarch, don’t crowd. That’s the real secret. The rest is just timing.
Homemade French Fries in Air Fryer Recipe
Course: All Recipes, Lunch, SnacksCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes130
kcal35
minutesSimple, crispy air fryer fries with a fluffy interior — no deep frying, no mess. Perfect for families, ready in under 35 minutes with pantry staples. The method—soak, dry, cornstarch, don’t crowd—makes all the difference.
Ingredients
3 large russet potatoes (about 450g), skins on, cut into ¼-inch sticks1 tablespoon avocado oil
1 teaspoon kosher salt (plus more to taste)
½ teaspoon paprika (optional)
1 teaspoon cornstarch (optional but recommended)
¼ teaspoon black pepper (optional)
Directions
- Cut and soak the potatoes: Peel if desired, slice into ¼-inch sticks, and place in a large bowl of cold water. Soak for at least 15 minutes to remove excess starch.
- Dry thoroughly: Drain and rinse under cold water. Spread on a clean kitchen towel or paper towels and pat completely dry. Moisture is the enemy of crispiness—don’t skip this step.
- Season and coat: In a large bowl, toss the dried potatoes with avocado oil, salt, paprika, cornstarch, and black pepper. Ensure even coating; the cornstarch will adhere as you toss.
- Preheat and air fry: Preheat air fryer to 400°F (200°C) for 3 minutes. Add fries in a single layer—do not overcrowd. Cook for 12 minutes, then flip or shake the basket. Cook 8–10 minutes more until golden brown and crispy.
- Check for doneness: Fries are ready when edges are deep golden and a fry snaps cleanly when bent. If still pale, cook 1–2 minutes longer.
- Season and serve: Transfer to a bowl and season with a pinch more salt if needed. Serve immediately for best texture.
Notes
- Tips for best results
Dry like it matters: after soaking and rinsing, pat the sticks until the towel stops picking up moisture; damp surfaces steam and flatten the crunch.
Light cornstarch dusting: a teaspoon spread across the batch creates a thin shell that snaps without tasting chalky.
Don’t crowd: cook in a single layer; if needed, run two rounds and combine in a warm bowl before salting.
Preheat briefly: a 3‑minute preheat at 400°F helps the first side set fast for even browning.
Shake once, not constantly: flip or shake at 12 minutes, then finish 8–10 minutes to golden with crisp edges.
Salt while hot: seasoning clings best the moment the fries leave the basket; taste and adjust right away.
