Air Fryer French Fries Recipe (2024)

FAQs

What happens if you don't soak potatoes before air frying? ›

I wouldn't bother doing potatoes from the raw state, without soaking. It will take about a half an hour and the texture won't be nearly as rewarding. They just don't get very crispy without that cold soak.

It's essential that you spread the potatoes in a single layer in the air fryer basket and that you leave a little space between each one. If they're too crowded, the potatoes will steam inside the air fryer, and they won't get crispy. In order to give them adequate space, you'll likely need to work in batches.

Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, 14 to 16 minutes.

If you have a lot of fries to reheat, work in batches to ensure they all reheat and crisp up evenly. Set the temperature and cook time: After placing the basket into the air fryer, select 325 degrees Fahrenheit for the temperature and 5 minutes for the cooking time. Keep in mind that thicker-cut fries may need longer.

While it may seem like a pain, soaking the potatoes in hot water for 10 minutes prior to cooking them in the air fryer is essential. The water removes excess starch, allowing the fries to be their crispiest. Instead of soaking them in large bowl of cold water, I like to use hot water to cook the potatoes slightly.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

Preheating is also a good idea to achieve a crispy and crunchy texture with fried or breaded foods. This could be good for freezer foods, such as chicken cutlet patties, chicken tenders, fries, or Tator Tots.

Simply set your air fryer to 350 degrees, then place your leftover fries in a single layer in the fryer basket. Heat them for three to five minutes or until they reach your desired crispiness. Just like with the oven method, make sure you don't crowd the air fryer basket so the fries get nice and crispy.

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.

To ensure that your frozen French fries cook evenly and become crispy, it's important to spread them out in a single layer in the air fryer basket. Avoid overcrowding the basket, as this can cause the fries to cook unevenly and become soggy.

Can you stack French fries in an air fryer? ›

Many air fryer baskets even have a maximum fill line that you shouldn't exceed. But when it comes to stacking up to that line, the rules get confusing. It's okay to stack and shake certain foods, like French fries.

Corn Starch: Adding a thin coating of corn starch to the potato fries before frying can help create a crispier exterior. When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

If you skip the soaking stage, they don't get as crisp. It serves several purposes. If you've peeled them, there is often dirt on the peeled potatoes. Putting them in water is an opportunity to rinse them.

"Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y. While oxidation won't make the potatoes unsafe to eat, it does change their flavor.

First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.