Air-Fryer French Fries

By Melissa Clark

Air-Fryer French Fries
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes, plus soaking and drying
Rating
4(953)
Comments
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Being able to cook French fries with a lot less oil is one of the reasons air fryers were invented. While air-fryer fries may not be quite as deeply crunchy as their properly deep-fried cousins, they are nonetheless crisp, golden and satisfying in their own right — and a lot easier and less messy to prepare. Here, they’re served with mayonnaise spiked with mustard and smoked paprika, for dunking. But for traditionalists, ketchup works just as well. Note that you can double the recipe, but you may have to cook the fries in batches, depending on the size of your fryer; consult the manual for specific instructions for your model.

Featured in: Does the Air Fryer Deliver on Its Golden Promise?

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Ingredients

Yield:2 servings
  • 1large russet potato (about 8 ounces), cut into ¼-inch-thick sticks
  • 1½tablespoons extra-virgin olive oil
  • 1½teaspoons kosher salt, more as needed
  • ¼cup mayonnaise
  • 2tablespoons sour cream or plain whole-milk Greek yogurt
  • 1tablespoon Dijon mustard
  • ¼teaspoon smoked paprika
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

378 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 15 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 415 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put potatoes in a large bowl and cover with cold water. Soak for at least 30 minutes (or up to overnight, stored in the refrigerator), then drain and pat very dry.

  2. Step 2

    Heat the air fryer to 350 degrees, if preheating is necessary. Line a rimmed baking sheet with paper towels.

  3. Step 3

    In a dry bowl, toss potatoes with 1 tablespoon oil and 1½ teaspoons salt. Transfer to air fryer and fry at 350 degrees for 10 minutes, tossing halfway. Transfer the potatoes to the baking sheet, spreading them in an even layer, and let cool to room temperature, at least 30 minutes and up to 4 hours. (This step is optional; it gives the fries a slightly crispier exterior. If you want to skip it, keep the potatoes in the fryer and proceed to the next step.)

  4. Step 4

    Turn the air fryer heat up to 400 degrees. Arrange potatoes in the fryer if you’ve taken them out, and drizzle with ½ tablespoon oil. Cook for until golden and crisp, about 8 to 10 minutes, tossing or stirring halfway through. Transfer immediately to a serving platter and sprinkle with more salt.

  5. Step 5

    While the fries are cooking, make the sauce: In a small bowl, stir together mayonnaise, sour cream, mustard and paprika. Serve alongside the fries for dipping.

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Ratings

4 out of 5
953 user ratings
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Comments

Barry Berg

I first tried at one temperature (per the instructions that came with the air-fryer) and there were dried out. I intuited that like the classic method, two temperatures were required. But before I tried that, I found a recommendation top par-boil in a solution of vinegar and water and it made a big difference. I served them at a birthday party and everyone loved them.

Angelique P.

I do a version of this with baby potatoes. I put them in a pot of salty water (just covered) and bring to a boil, then boil for 2.5-3 minutes. I let them cool down for a bit then I toss with oil and salt/seasonings and air fry at 350ish for 15-20 minutes. Nice and crispy outside and fluffy inside. And if you're feeling adventurous you can wrap them in bacon before air frying for 20 minutes or until the bacon is crispy. We dip those bad boys in sour cream or aioli depending on our mood.

Christian E

For the crispiest fries skip the soaking. Bring a pot of water with a cup or so of white vinegar to a boil. Dump in cut potatoes. Return to a boil then strain potatoes in a colander. The potatoes will dry perfectly when you toss them in the colander a few times and steam escapes. When dry use very little oil and toss to coat. I have best results at 360 degrees for about 18 min.

Stef McCabe

Made them almost as directed. Didn't take them out and put on tray. DID, after draining and drying potatoes, add a teaspoon of oil before salting (oil helps salt to adhere and stay out).Then proceeded to follow the instructions. They turned out perfect. Will make again.

Greg

For sweet potato fries, would one follow the exact same process?

Andy

Making fries at home by any method other than deep-frying is disappointing - this wasn't an exception. It's so much easier to toss some tots in the air fryer. Consistently excellent, 100% foolproof and everyone loves them. The only better way to serve tots is deep frying, which I sometimes do for guests as a nosh with cocktails and a couple different dipping options.

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