Air Fryer French Fries
Why this recipe works
- Crisp exterior: Soaking rinses away surface starch, and drying the potatoes well helps them crisp instead of steaming.
- Fast air-fryer method: The air fryer circulates hot air around the potatoes, giving a golden finish without deep-frying.
- Simple ingredients: Floury potatoes, a little oil, salt and smoked paprika are enough to deliver classic fries with a smoky savoury edge.
Get the most out of this recipe
Texture tips
- Dry thoroughly: After soaking, dry the cut potatoes very well with a clean tea towel; leftover surface moisture will soften the finish.
- Leave space in the basket: Cook in batches if needed so the hot air can circulate around the fries and brown them evenly.
- Watch the final minutes: Once the fries are deep golden, they can darken quickly, so check frequently near the end of cooking.
Ingredient notes
- Use floury potatoes: Russet or other floury potatoes give the best contrast between a crisp outside and a fluffy interior.
- Smoked paprika adds depth: Smoked paprika gives the fries a gentle smoky flavour without making them hot.
- Choose the oil to suit the flavour: Sunflower oil keeps the flavour clean and neutral, while olive oil gives a fruitier finish.
Make-ahead tips
- Best served immediately: These fries are at their crispest straight from the air fryer, especially once tossed with salt and paprika.
- Reheat in the air fryer: Reheat leftovers in the air fryer at 190°C (375°F) until piping hot and crisp; avoid microwaving, which softens the potatoes.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes (or leave the skins on if you prefer), then cut into chips about 1 cm thick. Put the chips in a large bowl of cold water and swish well to rinse off surface starch. Soak for 10 minutes.
- Drain the chips and dry them very thoroughly with a clean tea towel; any moisture will soften the finish. Return them to the bowl, add the sunflower oil and toss until evenly coated. Air fry at 200°C (390°F) for 10 minutes, shaking the basket halfway through.
- Shake the basket, then continue to air fry at 200°C (390°F) for 10 to 15 minutes until deep golden and crisp, shaking every 5 minutes for even cooking. Tip the chips into a bowl and immediately season with the fine sea salt and smoked paprika, tossing to coat. Serve straight away.
Recipe notes
Tips
- Do not overcrowd the basket; cook in batches if needed so hot air can circulate and the chips crisp evenly.
- Drying the chips well after soaking is the key to a crisp exterior.
- For extra crunch, add a final 2 minutes of cooking, but keep an eye on them as they can colour quickly.
Substitutions
- Replace smoked paprika with hot paprika for a spicier finish.
- Replace sunflower oil with olive oil for a fruitier flavour.
Storage
- Refrigerate up to 2 days
- Best eaten fresh. To reheat, spread on a tray and air fry at 190°C (375°F) for 4 to 6 minutes until piping hot and crisp; avoid microwaving as it softens them.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: American
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