Description
Crispy and golden Air Fryer French Fries made from fresh russet potatoes, seasoned with paprika, garlic powder, and black pepper. These fries are soaked in cold water for extra crispiness, lightly coated with oil, and air fried to perfection for a healthier alternative to deep frying.
Ingredients
Scale
Potatoes
- 1 pound russet potatoes (2 large or 3 medium)
Seasoning & Oil
- 1 teaspoon neutral vegetable oil (or more as needed, but do not add too much to avoid soggy fries)
- 1/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- Salt to taste (about 1/2 teaspoon in total)
Instructions
- Prep and soak: Scrub the russet potatoes clean. Peel if preferred, though peeling is optional. Slice the potatoes into fries about 1/4 to 1/2 inch thick, with 1/2 inch giving steakhouse-style fries and 1/4 inch for traditional French fries. Place the sliced potatoes in a large bowl and cover with ice-cold water. Soak for 30 minutes to remove excess starch and enhance crispiness.
- Dry and season: Drain and rinse the soaked potatoes, then pat them completely dry using paper towels. Transfer potatoes to a large bowl and lightly drizzle with just enough neutral vegetable oil to coat them evenly, being careful not to use too much oil to prevent sogginess. In a small bowl, mix together ground paprika, garlic powder, and black pepper, then toss with the fries to coat evenly with the seasoning.
- Air fry: Preheat your air fryer on its highest setting for 5 minutes. Arrange a single layer of potatoes in the hot air fryer basket, avoiding overcrowding for even cooking. Air fry the fries at 385°F (196°C) for 15 minutes, shaking the basket every 5 minutes to ensure even crisping. After 15 minutes, check the fries for doneness and desired crispiness; add an additional 2 to 5 minutes of cooking time if needed.
- Salt and serve: Once fries are cooked to crisp perfection, immediately transfer them to a bowl and season with salt to taste. Serve the fries hot for best flavor and texture. Repeat this cooking process for any remaining potatoes in batches.
Notes
- Soaking the potatoes in ice-cold water is key to removing excess starch and achieving crispy fries.
- Be careful not to add too much oil as it can make fries soggy instead of crisp.
- Cooking in batches prevents overcrowding in the air fryer basket and ensures fries cook evenly.
- Shake the basket regularly during cooking to crisp all sides of the fries.
- Adjust seasoning amounts to your taste preference.
- Use fresh russet potatoes for best texture and flavor.
