Air Fryer French Fries
It's easy to make crispy air fryer French fries from scratch with just potatoes, olive oil, and a few simple seasonings.
Servings: 2 servings
Equipment
Ingredients
- 2 russet potatoes
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Ketchup for serving
Instructions
- Preheat an air fryer to 380ºF.
- Wash the potatoes very well and keep the skin on. Use a sharp knife to cut the potatoes into thin sticks, about ¼-inch in thickness. Pat them dry with paper towels to soak up any moisture.
- Place the potato sticks in a large bowl along with the olive oil, paprika, salt and pepper. Toss to combine.
- Transfer the potatoes to the air fryer and arrange in a single layer. You may need to cook in two batches. Cook until crispy with golden brown edges, shaking the basket halfway through, 15-18 minutes total.
Notes
My Top Tip: Dry the potatoes really well after cutting them. Any moisture left on the potatoes creates steam, which makes it harder for the fries to crisp.
Storage: Store leftover French fries in an airtight container in the fridge for 4–5 days. Reheat in the air fryer at 380°F for 3–5 minutes until hot and crispy again. You can also reheat them in the microwave, but the French fries won't be as crispy.
Freezing: Freeze cooked French fries in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Reheat them straight from frozen in the air fryer at 380°F until heated through and crispy again, about 10 minutes.
Nutrition
Calories: 232kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 903mg | Fiber: 3g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg
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