Air Fryer French Fries: Crispy From Fresh or Frozen

Make golden, crunchy fries in minutes with minimal oil—whether you start with russets or a frozen bag, your air fryer delivers.

Here’s the deal: fries are the side that hijacks the meal—if they’re crisp, everyone wins; if they’re limp, you’re the villain. The air fryer is your cheat code for diner-level crunch without the deep-fry drama. We’ll show you how to get shatter-crisp edges from fresh potatoes and from a bag of frozen fries with zero guesswork. Clear steps, smart timing, and a couple of pro secrets. Ready to turn that basket into a fry factory?

The Secret Behind This Recipe

Two pillars make these fries next-level: moisture management and two-stage heat. For fresh potatoes, a quick soak pulls off excess starch so the outside crisps instead of steaming. Then we dry them like we mean it—paper towels and patience.

The cook is split: a lower temp to cook the center, a higher blast to crunch the exterior. This is how you get fries that snap, not sigh. For frozen fries, factories already par-cook them, so you can skip straight to the high-heat crisp. Easy win, right?

One bonus trick: a tiny dusting of cornstarch on fresh-cut potatoes boosts crunch. Optional, but chef-y. Also, don’t overcrowd the basket. Air flow is your friend; piles are your enemy.

What Goes Into This Recipe – Ingredients

For Fresh-Cut Fries

• 2 lb (about 900 g) russet potatoes (Yukon Gold works too)
• Cold water (enough to cover for soaking)
• 1 teaspoon kosher salt (for seasoning after cooking)
• 1–1.5 tablespoons neutral oil (avocado, canola, or grapeseed)
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon black pepper
• 1 teaspoon cornstarch (optional, for extra crisp)

For Frozen Fries

• 1 lb frozen French fries (shoestring, straight-cut, or crinkle)
• 1 teaspoon neutral oil (optional—many brands already have oil)
• Seasonings to taste: kosher salt, pepper, paprika, or your favorite blend

How to Make It – Instructions

Fresh-Cut Fries

1. Prep the potatoes. Scrub and peel (or leave skin on for more texture). Cut into even sticks, about 1/4–3/8 inch thick. Uniform cuts = uniform crisp.
2. Soak to de-starch. Place cut potatoes in cold water for 20–30 minutes. This removes surface starch so they don’t steam. Rinse, drain, and thoroughly pat dry.
3. Preheat the air fryer. Set to 330°F (165°C) for 3–5 minutes. Hot basket = better crust. FYI, preheating matters more than you think.
4. Season and oil. Toss dried potatoes with oil, cornstarch (if using), garlic powder, paprika, and pepper. Hold the salt until after cooking for max crunch.
5. Cook low and slow, first stage. Arrange fries in a single layer—no stacking. Air fry at 330°F (165°C) for 10 minutes to cook through.
6. Crank the heat to crisp. Increase to 400°F (205°C) and air fry 8–12 minutes more until golden and snap-crisp. Shake the basket halfway for even browning.
7. Season and serve. Move fries to a bowl and immediately toss with kosher salt. Keep finished fries on a wire rack while you finish batches so they stay crisp.
8. Optional chef move: For ultra-crisp, parboil cut potatoes 3 minutes in boiling water, drain, dry thoroughly, then proceed from Step 4. The surface gets rougher and browns better.

Frozen Fries

1. Preheat. Set the air fryer to 400°F (205°C). Yes, it’s worth the extra minute.
2. Oil if needed. If your frozen fries aren’t pre-oiled, toss with 1 teaspoon oil. Season lightly or wait until they’re done.
3. Cook. Add fries in a single layer. Air fry 12–18 minutes, shaking every 5 minutes. Thin shoestrings finish closer to 12; thicker crinkles need the full time.
4. Finish. Season while hot and serve. If you’re doing multiple batches, keep finished fries on a wire rack so steam doesn’t make them soggy.

Storage Instructions

• Raw, cut potatoes: Store in cold water in the fridge up to 24 hours. Change the water once to keep them fresh.
• Cooked fries: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 3–5 minutes.
• Freezing: Not ideal, but possible. Freeze in a single layer, then bag for up to 2 months. Re-crisp at 400°F (205°C) for 5–8 minutes.
• Avoid the microwave: It softens fries. If you must, do a quick zap, then re-crisp in the air fryer. IMO, go straight to the air fryer.

Health Benefits

• Less oil, fewer calories: Air frying uses a fraction of the oil compared to deep-frying, trimming fat without sacrificing crunch.
• Potato power: Potatoes deliver potassium, vitamin C, and vitamin B6. Keep the skin on for extra fiber and texture.
• Smarter seasoning: Lean on herbs and spices to boost flavor without relying on heavy salt. Your taste buds (and blood pressure) will thank you.
• Better fats: Using avocado or canola oil provides more heart-friendly fats versus traditional deep-fry oils.

Pitfalls to Watch Out For

• Overcrowding the basket: If the fries don’t have space, they won’t crisp. Work in batches; your patience gets rewarded.
• Skipping the dry-off: Wet potatoes = steamed, sad fries. Dry thoroughly before seasoning.
• Too much oil: More oil doesn’t mean more crunch. A light coating is perfect; heavy oil makes fries limp.
• Salting too early: Salt pulls moisture. Season right after cooking so you don’t sabotage the crust.
• No preheat: A cold basket stalls browning. Preheat for that instant sizzle and better texture.
• Mismatched cuts: Uneven sizes cook unevenly. Aim for uniform thickness so everything finishes at the same time.
• Wet sauces in the basket: Toss sauces after cooking. Sticky glaze mid-cook equals smoke and mess. TBH, it’s not worth it.

Variations You Can Try

• Cajun kick: Paprika, cayenne, garlic powder, onion powder, and thyme. Bold, smoky, and perfect with ranch.
• Parmesan-garlic: Toss hot fries with grated Parmesan, garlic powder, and chopped parsley. A squeeze of lemon seals the deal.
• Truffle salt: Finish with truffle salt or a drizzle of truffle oil. Fancy vibes without the white tablecloth.
• Lemon-pepper: Bright, zesty, and addictive. Great with rotisserie chicken.
• Sweet potato fries: Cut slightly thicker, soak and dry, then air fry 350°F (175°C) for 12 minutes and 390°F (200°C) for 8–10 minutes. They brown faster—watch closely.
• Wedge fries: Cut into chunky wedges, parboil 5 minutes, dry thoroughly, then air fry 360°F (182°C) for 15 minutes and 400°F (205°C) for 10–12 minutes.
• Loaded fries: Crisp, then top with cheddar, scallions, and jalapeños. Return to the air fryer 2 minutes to melt. Serve with sour cream.
• Poutine style: Keep fries crisp, add cheese curds, then ladle hot gravy right before serving so the texture survives.

FAQ

Do I really need to soak fresh-cut potatoes?

Yes, if you want professional-level crunch. Soaking removes surface starch that can trap moisture. It’s a small step with big payoff.

What’s the best potato for air fryer fries?

Russets win for classic, crisp fries thanks to their high starch and low moisture. Yukon Golds give a creamier interior with slightly less snap.

Can I air fry without oil?

You can, but a little oil creates better browning and that classic fry flavor. Think 1 teaspoon per pound—low effort, high reward.

How do I keep fries crisp between batches?

Transfer finished fries to a wire rack instead of a plate. Air underneath prevents steam from softening the crust. If needed, give them a quick 2–3 minute re-crisp at 400°F.

Why are my fries brown but not crunchy?

Usually overcrowding or too much moisture. Dry better, cook in single layers, and use the two-stage cook: lower temp to cook through, higher temp to crisp.

Are frozen fries already cooked?

Most are par-cooked and pre-oiled, which is why they crisp easily at high heat. You don’t need to soak or oil much—just cook and season.

Should I preheat my air fryer?

Yes. Preheating helps the exterior set quickly, reduces sticking, and promotes even browning. It’s the 60-second habit that pays off every time.

What size should I cut my fries?

About 1/4–3/8 inch thick. Thinner fries crisp faster but can dry out; thicker fries need more time and benefit from a two-stage cook or brief parboil.

Can I add cheese or sauces in the air fryer?

Add them at the end. Cheese can go in for 1–2 minutes to melt, but sauces should be tossed after cooking to avoid smoking and soggy fries.

How do I season for maximum flavor?

Season hot fries right after cooking so salt sticks. Layer flavors: a base of paprika and garlic, then finish with herbs or citrus for brightness.

My Take

Air fryer fries are the ultimate ROI move in your kitchen—minimal oil, maximal crunch, and no pot of bubbling drama on the stovetop. The two-stage cook is the game-changer that turns “pretty good” into “wait, you made these?”

Fresh-cut fries are my go-to when I want that legit fry experience, but frozen fries at 400°F are the weekday hack that never misses. Keep it simple: soak, dry, don’t crowd, and finish hot. Do that, and your air fryer stops being a counter decoration and starts being your favorite tool—no debate.