Air-Fryer French Fries
- Total Time
- 25 minutes, plus soaking and drying
- Rating
- Comments
- Read comments
Ingredients
- 1large russet potato (about 8 ounces), cut into ¼-inch-thick sticks
- 1½tablespoons extra-virgin olive oil
- 1½teaspoons kosher salt, more as needed
- ¼cup mayonnaise
- 2tablespoons sour cream or plain whole-milk Greek yogurt
- 1tablespoon Dijon mustard
- ¼teaspoon smoked paprika
Nutritional analysis per serving (2 servings)
378 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 15 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potatoes in a large bowl and cover with cold water. Soak for at least 30 minutes (or up to overnight, stored in the refrigerator), then drain and pat very dry.
- Step 2
Heat the air fryer to 350 degrees, if preheating is necessary. Line a rimmed baking sheet with paper towels.
- Step 3
In a dry bowl, toss potatoes with 1 tablespoon oil and 1½ teaspoons salt. Transfer to air fryer and fry at 350 degrees for 10 minutes, tossing halfway. Transfer the potatoes to the baking sheet, spreading them in an even layer, and let cool to room temperature, at least 30 minutes and up to 4 hours. (This step is optional; it gives the fries a slightly crispier exterior. If you want to skip it, keep the potatoes in the fryer and proceed to the next step.)
- Step 4
Turn the air fryer heat up to 400 degrees. Arrange potatoes in the fryer if you’ve taken them out, and drizzle with ½ tablespoon oil. Cook for until golden and crisp, about 8 to 10 minutes, tossing or stirring halfway through. Transfer immediately to a serving platter and sprinkle with more salt.
- Step 5
While the fries are cooking, make the sauce: In a small bowl, stir together mayonnaise, sour cream, mustard and paprika. Serve alongside the fries for dipping.
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Private Notes
Comments
I first tried at one temperature (per the instructions that came with the air-fryer) and there were dried out. I intuited that like the classic method, two temperatures were required. But before I tried that, I found a recommendation top par-boil in a solution of vinegar and water and it made a big difference. I served them at a birthday party and everyone loved them.
I do a version of this with baby potatoes. I put them in a pot of salty water (just covered) and bring to a boil, then boil for 2.5-3 minutes. I let them cool down for a bit then I toss with oil and salt/seasonings and air fry at 350ish for 15-20 minutes. Nice and crispy outside and fluffy inside. And if you're feeling adventurous you can wrap them in bacon before air frying for 20 minutes or until the bacon is crispy. We dip those bad boys in sour cream or aioli depending on our mood.
As a single person, I can say that I *LOVE* my air fryer. I get french fries, fried chicken, and fried fish in the same time as in the oil, but without the fat.
I followed one of the 360 degree 'vinegar bath' ideas and the results were poor--limp potatoes. I even tried cooking them for an extra 5 minutes at 400 degrees to no avail.
Not sure what the negative reviews are about. Pretty good in my opinion. Only thing is I would cook them a little longer is all
What process is served by soaking in water beforehand?
@KK gets the starch out apparently
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