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Air Fryer Homemade French Fries

These easy Air Fryer Homemade French Fries are lightly golden brown and crisp on the outside, soft and fluffy on the inside, and sooo good. We can't get enough of them!
Prep Time5 mins
Cook Time18 mins
Soak Time30 mins
Total Time53 mins
Servings: 2 (generous)
Calories: 208kcal
Author: Michelle / Now Cook This!


  • 2 medium Russet potatoes, about 1 to 1¼ pounds total, scrubbed and peeled (or you can leave the skins on)
  • 2 teaspoons olive oil, I use light-tasting olive oil meant for frying
  • ½ teaspoon kosher salt, plus more, for serving, if desired


  • Cut each potato lengthwise into even slices that are ¼ inch to ½ inch wide (depending on the size fries you want; I cut mine ⅜ inch wide); Then cut each slice evenly into sticks that are the same width as you made the slices (so I do ⅜ inch wide).
    Note: See the step-by-step photos in the post, if needed. You will probably get a few smaller pieces from the ends of the potatoes, but most of the sticks should be the same size so that they will cook evenly.
  • Place the cut potatoes in a large bowl and cover them with cold water by about an inch. Let them soak for 30 minutes.
  • Drain the potatoes and transfer them to a clean kitchen towel or several layers of paper towels, and dry them very well (if needed, change the towel or paper towels to get them completely dry).
    Note: If the potatoes are not dry, not only will the oil not stick to the potatoes, but wet potatoes will steam rather than air-fry, and they won't crisp up.
  • Rinse and dry the bowl that you soaked to potatoes in, and place the potatoes in the bowl. Drizzle with the olive oil, and sprinkle with the ½ teaspoon of kosher salt. Toss until the potatoes are evenly coated with the oil and salt.
  • Preheat the air fryer to 380°F.
    Note: If your air fryer doesn't have a preheat cycle, just run it at 380°F for about 5 minutes to heat it up.
  • Once the air fryer is preheated, add the potatoes. Give the basket a little shake to make sure there are no fries that are stuck together so that the air can circulate between them (it is okay if the potatoes are in 2 layers/overlap a bit).
  • Air fry at 380°F for 15 to 18 minutes or until the potatoes are lightly golden brown, crisp, and cooked through, carefully shaking the basket and tossing the fries at least once halfway through the cooking time (you can toss them a few more times after that first toss, if desired).
    Note: Since all air fryers cook differently (and depending on the thickness of your potatoes), the cooking time can vary; I suggest that you check them starting at about 12 minutes, especially for thinner fries, to make sure they don't overcook. Also, I like my fries on the lighter side. If you prefer darker fries, you will need to cook them a bit longer.
  • If desired, sprinkle the fries with additional salt. Serve immediately (they will lose their crispness as they begin to cool).

Recipe Notes

  • Russets are the best potato to use for a fluffy interior. Yukon golds also work, but the inside will be a bit more creamy. 
  • You can also use vegetable oil, avocado oil, or any other neutral-tasting oil that has a higher smoke point and can be used for frying at higher temperatures.
  • Feel free to season up your fries any way you'd like (add any spices or seasonings along with the oil).
  • If you need to make more than one batch, you can keep the cooked batch warm on a baking sheet in a 200°F oven. If the fries lose their crispness in the oven, once the second batch is done, add the first batch back to the basket and reheat them all in the air fryer at 325°F for a minute or two to crisp them back up.
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