Description
Learn how to make extra crispy air fryer French fries at home with this easy recipe. Perfectly seasoned and healthier than traditional frying methods. Start cooking now!
Ingredients
- 1 large or 2 small/medium potatoes (about 1 lb/450g) *or Yukon gold potatoes
- 10 ml vegetable oil**
- 5 ml salt plus additional for serving
- 5 ml garlic powder
- 25 ml ground black pepper
- OPTIONAL: 2.5 ml dried dill weed Italian seasoning, or dried herbs of choice
- OPTIONAL: pinch cayenne pepper
- Toppings optional fresh parsley, chives, nutritional yeast
Instructions
- Clean the potatoes thoroughly, leaving the skins on if preferred. Slice them lengthwise into halves, then cut into slices about 1/4-inch thick. A mandoline can help with even cutting, but be careful with your fingers. Turn these slices sideways and cut into sticks about 1/4-inch thick. If the sticks are excessively long, reduce their length to roughly 3 to 4 inches.
- Fill a large bowl with the potato sticks and cover them with hot tap water, ensuring the water is at least an inch above the potatoes. Allow them to soak for 10 minutes. Skipping this step will result in less crispy fries.
- To maintain the warmth of the fries between batches, set the oven to 200°F and prepare a baking sheet for use.
- Warm up the air fryer to 375°F following the manufacturer’s guidelines. (In my case, it takes 3 minutes to preheat.)
- Empty the water from the potatoes, then lay them out on a clean towel to dry them thoroughly, swapping towels if needed. Clean the bowl used for soaking, then place the potatoes back in it.
- Pour vegetable oil over the potatoes, then sprinkle them with salt, garlic powder, pepper, and any other seasonings you prefer. Mix well to ensure even coating of spices and oil.
- FOR MODERATELY CRISPY FRIES IN FEWER BATCHES: Arrange the potato pieces in the air fryer basket in no more than two layers (my air fryer can handle about a third of the fries at a time). Avoid overcrowding to allow air to move freely. Cook for 5 minutes, then remove the basket to toss the fries with tongs. Return to the air fryer and cook for another 3 to 7 minutes until they achieve a crispy, golden brown color. Keep an eye on them towards the end to prevent burning and take note of the cooking time for future batches.
- FOR EXTRA CRISPY FRIES IN MORE BATCHES: Lay the potatoes in a single layer, ensuring minimal touching or overlapping. Cook for 4 minutes, then remove the basket and flip with tongs. Continue cooking for another 4 to 8 minutes until they reach your desired crispness. Monitor closely during the final minutes to adjust time as needed.
- Transfer the cooked fries to a baking sheet or plate and quickly sprinkle with additional salt.
- Continue with the remaining batches, keeping cooked fries warm in the oven on a baking sheet if necessary. Get rid of any liquid left in the bowl from the potatoes. Add any extra toppings you like. Enjoy!
Notes
- Soak potato sticks in hot water for 10 minutes before cooking for crispier fries.
- Thoroughly dry potato sticks after soaking to avoid excess moisture while cooking.
- To achieve extra crispy fries, cook in single layers in the air fryer without overcrowding.