How to Make Perfect French Fries in an Air Fryer: A Complete Guide for Crispy, Flavorful Results Every Time

If you’ve ever craved that golden, crispy exterior and fluffy interior of restaurant-style french fries but hesitated to fire up the deep fryer, your air fryer is about to become your new best friend. With the right technique, air-fried french fries can rival their deep-fried counterparts—minus the excess oil. This guide breaks down every step, from potato selection to cooking times, ensuring you achieve consistent, delicious results. By mastering moisture control, starch removal, and air fryer settings, you’ll transform simple potatoes into a crowd-pleasing side or snack, no deep fryer required.

Why Air Fryer French Fries Work (and How They Differ from Deep-Fried)

Air fryers cook by circulating hot air at high speeds, creating a convection effect that mimics deep frying but with minimal oil. For french fries, this means the hot air rapidly evaporates surface moisture while crisping the outer layer, while the potato’s interior steams to fluffiness. Unlike deep frying, which submerges potatoes in oil, air frying relies on this air circulation to achieve crunch—making it a healthier choice without sacrificing texture. The key to success lies in balancing moisture removal (to prevent sogginess) and even cooking (to avoid undercooked centers).

Step 1: Choose the Right Potatoes—It’s Non-Negotiable

The foundation of great air-fried french fries starts with the potato variety. Not all potatoes are created equal, and selecting the wrong type will leave you with limp, gummy, or overly starchy fries.

Starchy vs. Waxy Potatoes: What’s the Difference?

Potatoes fall into two categories: starchy (high in starch, low in moisture) and waxy (low in starch, high in moisture). For french fries, ​starchy potatoes​ are ideal because their high starch content helps them crisp up when cooked, while their lower moisture prevents sogginess. The most reliable choice is the ​Russet potato​ (also called Idaho potatoes), which has a high starch-to-moisture ratio and a fluffy texture when cooked. Other starchy options include King Edward or Maris Piper potatoes, though Russets are widely available and consistent.

Avoid waxy potatoes like Yukon Gold, red potatoes, or fingerlings. Their higher moisture and lower starch content make them better suited for salads or roasted dishes—they’ll turn out soft and soggy in an air fryer.

Fresh vs. Frozen: Can You Use Frozen Fries?

Yes, you can air-fry frozen french fries—but the results won’t be the same as fresh-cut. Frozen fries are often pre-blanched and frozen to preserve texture, so they cook faster and may lack the homemade crunch of fresh-cut. If using frozen, skip soaking and drying steps, and adjust cooking time (more on this later). For the best flavor and texture, however, fresh potatoes are worth the effort.

Step 2: Cut Your Potatoes Correctly—Uniformity Is Key

Even cooking depends on uniformly cut fries. Uneven pieces will cook at different rates: thinner ones burn, thicker ones stay raw.

Ideal Thickness: ¼ to ⅜ Inch (6–10mm)

Aim for fries that are about ​¼ to ⅜ inch thick. Thinner than ¼ inch risks burning before the interior cooks; thicker than ⅜ inch may remain dense. Use a ​potato slicer​ (available at kitchen stores) or a sharp chef’s knife. If using a knife, cut the potato lengthwise into planks first, then slice each plank into sticks. Rotate the potato to maintain even thickness.

Should You Peel? It Depends

Potato skins add flavor and nutrients, but they can also prevent even crisping if not scrubbed clean. For skin-on fries: scrub potatoes thoroughly with a vegetable brush to remove dirt, then peel only if preferred. For smoother, crispier fries, peeling is recommended—just ensure you don’t leave behind small bits of skin, which can burn.

Step 3: Soak the Cut Fries—Here’s Why It’s Critical

Soaking sliced potatoes in cold water is non-negotiable for crispy air-fried fries. This step removes excess surface starch, which would otherwise cause the fries to stick together and steam instead of crisping.

How Long to Soak? 30 Minutes to Overnight

Soak the cut fries in a large bowl of cold water for at least ​30 minutes, but up to ​12 hours​ (refrigerated) for maximum starch removal. The longer they soak, the crispier they’ll get—just change the water if it becomes cloudy (this indicates starch buildup).

Pro Tip: Add Vinegar or Baking Soda?

Some recipes suggest adding vinegar or baking soda to the soak water to further break down starch. While not necessary, a tablespoon of white vinegar per quart of water can help reduce stickiness. Avoid overdoing it—too much acid can affect the potato’s texture.

Step 4: Dry the Fries Thoroughly—Moisture Is the Enemy of Crispiness

After soaking, the fries are saturated with water. If you put wet fries in the air fryer, they’ll steam instead of crisping. Drying is just as important as soaking.

Method 1: Pat Dry with Kitchen Towels

Drain the fries and spread them on a clean kitchen towel or several layers of paper towels. Roll them up gently and pat dry. For extra thoroughness, use a second towel to blot any remaining moisture.

Method 2: Use a Fan or Salad Spinner

For faster drying, spread the fries on a baking sheet and use a fan to blow air over them for 10–15 minutes. Alternatively, a salad spinner (yes, really!) can remove surface water—just place the fries in the spinner, pulse gently, and transfer to a towel to finish drying.

​Warning:​​ Rushing this step leads to soggy fries. Even a thin film of water will hinder crisping.

Step 5: Toss with Oil and Seasoning—Less Is More

Air fryers require minimal oil, but some fat is necessary to help the fries crisp and develop flavor.

Choose the Right Oil

Opt for oils with a high smoke point, like ​avocado oil, ​refined coconut oil, or ​canola oil. Olive oil (especially extra-virgin) has a lower smoke point and may burn at air fryer temperatures (350–400°F/175–200°C), creating a bitter taste.

How Much Oil? Just Enough to Coat

Drizzle 1–2 teaspoons of oil per pound of potatoes. Toss the fries gently in a bowl to coat evenly—over-oiling leads to splattering and greasy fries. For a lighter option, use an oil spray: mist the fries until lightly coated.

Seasoning: Add After Cooking or Before?

Salt draws out moisture, so adding it before cooking can make fries softer. Wait until they’re almost done to season—this preserves crispiness. For other spices (paprika, garlic powder, rosemary), you can toss them on before cooking, but salt should go on last.

Step 6: Air Fryer Settings—Temperature and Time Matter Most

Every air fryer model varies slightly, but these guidelines will get you close. Always preheat the air fryer—this ensures even cooking from the start.

Preheat: 400°F (200°C) for 3–5 Minutes

Preheating the air fryer to ​400°F (200°C)​​ is critical. Cold air fryers can cause fries to stick or cook unevenly.

First Batch: 10 Minutes at 400°F, Then Flip

Spread the fries in a single layer in the air fryer basket—don’t overcrowd (work in batches if needed). Cook for ​10 minutes, then open the basket and flip the fries with tongs or a spatula. Overcrowding traps steam, leading to soft fries.

Second Batch: Reduce Heat to 375°F (190°C) and Cook 8–15 Minutes

After flipping, reduce the temperature to ​375°F (190°C)​​ and continue cooking for ​8–15 minutes, checking every 5 minutes. Look for golden-brown edges and a crispy texture. Total cooking time: 18–25 minutes, depending on thickness and air fryer model.

Test for Doneness: The Fork Test

Poke a fry with a fork—if it slides in easily with little resistance, the center is cooked. If it resists, cook for 2–3 more minutes.

Step 7: Troubleshooting Common Issues

Even with perfect technique, you might encounter problems. Here’s how to fix them:

Issue 1: Fries Are Soggy

​Causes:​​ Wet fries, overcrowded basket, or low air fryer temperature.

​Fix:​​ Dry fries thoroughly, cook in batches, and ensure the air fryer is preheated to 400°F initially.

Issue 2: Fries Are Burnt on the Outside, Raw Inside

​Causes:​​ Unevenly cut fries or cooking at too high a temperature.

​Fix:​​ Cut fries uniformly, and after flipping, reduce heat to 375°F to cook through without burning.

Issue 3: Fries Stick to the Basket

​Causes:​​ Insufficient oil or not preheating the basket.

​Fix:​​ Lightly coat fries with oil, and preheat the air fryer (and basket) before adding fries.

Step 8: Advanced Tips for Next-Level Fries

Once you master the basics, experiment with these upgrades:

Double-Fry Technique (Air Fryer Version)

For extra-crispy fries, “double-fry” them in the air fryer: cook at 375°F (190°C) for 10 minutes, let cool for 5 minutes, then cook again at 400°F (200°C) for 8–10 minutes. The initial lower-temp cook ensures the interior is tender, while the second high-temp blast crisps the exterior.

Seasoning Variations

• ​Truffle Fries:​​ Toss with truffle oil and Parmesan cheese after cooking.

• ​Spicy Fries:​​ Mix chili powder, cumin, and lime zest with oil before cooking.

• ​Herb Fries:​​ Sprinkle with rosemary, thyme, or garlic powder post-cooking.

Using Frozen Fries in the Air Fryer

Frozen fries skip the soaking/drying steps. Preheat the air fryer to 400°F, spread fries in a single layer, and cook for 12–18 minutes, flipping halfway, until golden.

Conclusion: Air Fryer French Fries Are Worth the Effort

With the right potatoes, proper drying, and careful temperature control, your air fryer can produce french fries that are crispy on the outside, fluffy on the inside, and far healthier than deep-fried versions. Practice makes perfect—even the best home cooks tweak their methods over time. Start with these steps, adjust based on your air fryer’s quirks, and soon you’ll be serving restaurant-quality fries that disappear in minutes. Enjoy!