Whip up a small batch of these simple and tasty air fryer french fries in no time! Seasoned with your favorite seasoning or simply with salt and pepper.
Ingredients & Equipment Needed For This Recipe?
- 1 Russet Potato– These are the best for fries! Just make sure that the potato is clean and not green aka going bad. The size is dependent on time of year and your size of appetite. Go with what you feel!
- Extra Virgin Olive Oil– To coat the already cut and soaked potatoes to help make them crispy.
- Seasoning of Choice– You can totally leave these with salt and pepper to your taste! I added a local burger joint seasoning it was *chefs kiss*.
- Distilled White Vinegar– This will be for the soaking process. The vinegar helps to pull the start out of the potatoes. If you don’t have any vinegar you can use lemon juice as well!
- 2 Mixing Bowls– Large bowl is for soaking the fries, and the medium bowl is for coating the fries with seasonings and olive oil.
- Air Fryer– If you don’t have an air fryer that’s okay! The oven baking instructions are stated in the recipe!
- Pan Spray– This is helpful when baking in the oven and also a light spray in the air fryer doesn’t hurt either!
- 1/2 Sheet Pan or Cookie Sheet– *only needed if cooking in the oven
- Aluminum Foil– *only needed if cooking in the oven
My Kinda Professional Tips for Air Fryer French Fries
- The trick to a delicious crispy fry starts by taking out the starch from them. I do this by cutting the fries and immediately placing them in water with a splash of white distilled vinegar. The longer they sit the better, but an hour is enough if you’re in a hurry.
- Make sure the fries are as dry as they can be before coating with will help with their overall crispiness.
- Season before and after cooking. Don’t get too crazy or the fries will be too salty.
- These fries are best enjoyed immediately, but if they get cold you can definitely throw them back into the air fryer for 1-2 minutes to crisp them back up!
Air Fryer French Fries
- Air Fryer *can use convection oven also
- 2 Mixing Bowls- 1 medium & 1 large
- Sharp Knife
- Cutting Board
- Pan Spray
- 1/2 Sheet Pan or Cookie Sheet
- Aluminum Foil
- 1 Russet Potato
- 2 Q Water
- 1 Tbl Distilled White Vinegar (15 ml)
- 2 Tbl Extra-Virgin Olive Oil (30 ml)
- to taste Salt & Pepper
- to taste Seasoning of Choice
- Clean and quarter the potato. Cut into fry shapes (I like to cut in thirds, then thirds again) making about 9 fries per quarter. But it really depends on the size of the potato as well as how big you’d like your fries.
- Place into the arge bowl and rinse well after cutting. Fill the bowl back up with the water and white vinegar *if you don’t have this, lemon juice works well also*
- Let sit for a minimum of 1 hour. This is pulling the starch out, so the longer they sit the better.
- When ready to cook, drain the water and pat the fries down with towel removing as much water as possible. Place into the medium bowl and coat well with the olive oil, salt, pepper, and seasoning of choice.
- Once the fries are seasoned and ready to go, place them in air fryer or convention oven at 400° F for 15-20 minutes. Be sure to give them a good shake halfway through. If baking in the oven, flip halfway and increase baking time by 10-15 minutes.
- Let cool before enjoying with your favorite dipping sauce.
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