Preheat an air fryer to 380 degrees F . Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.
Plan to air fry french fries at 375 degrees F for 8 to 16 minutes, turning them once or twice partway through.
Spread the cut potatoes in a single layer in the air fryer basket with a little space between each one. Don't cram them in! The space allows the hot air to come in contact with all sides of the fries, which is what makes them golden brown and crisp. Air fry them at 380 for 12 to 15 minutes, flipping halfway.
Your fries may have too much moisture which will make them soggy and soft. Be sure to pat dry before placing in the air fryer. If you cut your fries into large, uneven pieces they are less likely to get crispy. If you overcrowd your air fryer basket, they will not get as crispy.
Soaking the potatoes does something magical with the starches—it helps achieve the coveted French fry crispiness and prevents the fries from sticking together.
Use a thermometer to ensure the temperature is correct: 325 degrees for French fries, 375 degrees for shoestring and basket-weave fries. Carefully add potatoes to oil in small batches so as not to lower the temperature of the oil.
Soak the Potatoes
Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy fries.
The Key to Crispy Homemade French Fries
Let cook until golden brown, then blot with a paper towel and salt before serving.
The secret tips that make all the difference: 1. Serrated knife to cut the potatoes = rougher surface = crispier 2. Blanch in vinegar water = wash away surface sugar that causes fries to burn before turning crispy (awesome tip from the legendary Kenji Lopez-Alt "The Food Lab") 3. Double fry!
Place the potatoes in a large bowl, drizzle with olive oil, and sprinkle with garlic powder, onion powder, and salt. Toss to coat evenly. Working in batches, arrange the fries in an even layer in the preheated air fryer and cook until golden brown and crispy, about 10-15 minutes.
SHAKE OR FLIP FOOD
Most air fryers require you to shake the basket at least once during the air fry process to ensure every bit is crisped and browned to perfection. Some recipes call for flipping or shaking every 5 minutes, so don't stray too far from your air fryer while cooking.
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Cook potatoes in hot oil until golden, 5 to 6 minutes. Drain on paper towels and season with salt.
When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.
Preheat the air fryer to 400 degrees F (200 degrees C). Arrange potatoes in a double layer in the fryer basket. Cook, tossing every 5 minutes, until golden brown, 15 to 20 minutes. Sprinkle with salt and desired seasoning.
And the clear winners are Idaho or russet potatoes.
These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying. You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes.
Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.
Using too much oil, overcrowding the air fryer basket or pulling the fries out before they're ready can lead to poor results. Crisp up soggy fries by evenly distributing the fries into one flat layer in the air fry basket and popping them back into the oven to cook for an additional 3–5 minutes.
Let's get started: first, get your potatoes cut (and your air fryer preheating, if applicable). I like to cut mine into water to do double duty in making sure they are clean AND to keep them from browning too much. Then toss your cut potatoes with all your seasonings, including salt and pepper.
Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.