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Recipes · Side dishes

French Fries from the Air Fryer

AI-written · not yet kitchen-tested

Fries only turn crisp when the surface starch is rinsed off and the sticks go into the basket dry, so soak them for 30 minutes and dry them thoroughly. A basket of about 4 liters holds roughly 14 ounces (400 g) of sticks in a loose layer; any more steams instead of browning.

  • Serves 4
  • Prep 15 min
  • Cook 38 min
  • Rest 30 min
  • Total 83 min
  • easy
French Fries from the Air Fryer
AI-generated image

This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 800 g (1.8 lb) potatoes all-purpose type such as Yukon Gold, peeled, cut into sticks about 3/8 inch (1 cm) thick
  • 2 tbsp canola oil
  • 1 tsp sweet paprika optional
  • salt to taste, added after cooking

Method

  1. Peel the potatoes and cut them into 3/8-inch (1 cm) slices, then into 3/8-inch (1 cm) sticks. Cut as evenly as you can, or the thin sticks burn before the thick ones are cooked.
  2. Soak the sticks in cold water for 30 minutes; the water turns cloudy as the starch rinses out. Drain and pat them thoroughly dry on a clean kitchen towel until nothing glistens.
  3. Toss the dry sticks with the oil and the paprika in a bowl until all of them are evenly coated.
  4. If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 400 °F (200 °C). Put half of the sticks (about 14 oz / 400 g) into the basket in a loose layer; the basket should be no more than half full.
  5. Cook at 400 °F (200 °C) for 18 minutes. Halfway through (after 9 minutes), pull out the basket and shake it hard so sticks that cling together come apart and brown evenly.
  6. The fries are done when they are golden and the ends are crisp; break one open, the inside should be soft. If they lack color, cook 2 to 3 minutes longer. Tip the first batch into a bowl.
  7. Cook the second batch the same way. Then put both batches back into the basket for 2 minutes at 400 °F (200 °C) so everything is hot and crisp again, salt them and serve right away.

Tip: Thinner sticks (about 1/4 inch / 7 mm) are done in 12 to 14 minutes but dry out faster; thicker ones need longer. From minute 10 on it pays to look into the basket.

Tip: Salt only after cooking: salt on the raw sticks draws out water and makes them softer.