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Crispy outside, tender inside, and seasoned to perfection, this Air Fryer French Fries recipe is the pinnacle of satisfaction. This recipe is the BEST method to make perfect homemade French fries in the air fryer!

crispy air fryer french fries with sauce

Air Fryer French Fries are the Best Fries

The very first recipe I set out to master in my air fryer was the ultimate fried food favorite: Air fryer French fries.

An air fryer makes it easy to create healthy versions of foods that are usually cooked by deep frying, like Air Fryer Potato Chips, Air Fryer Onion Rings, and Air Fryer Sweet Potato Fries. And air fryers make veggies (like Air Fryer Broccoli) crispy and delicious.

  • Less oil means less mess. No grease or messy, sizzlingly oil to clean up at the end.
  • Air fryers are FAST. Most heat up in around 3 minutes and use convection cooking which is quicker than a traditional oven and doesn’t heat up my kitchen. (It’s why I love making an Air Fryer Baked Potato too.) The top contains a heating element and fan, which blows hot air down and around the food on a rack below, cooking it quickly and making it crispy.
  • Air fryers are healthy. Just 2 teaspoons of oil per large potato is all you need to make crispy fries (go ahead, have them for a snack!).

And, the air fryer can even make the perfect main attraction to these fries, Air Fryer Hamburgers.

Seasoned air fryer french fries

5 Star Review

“Tried these for the first time tonight and they turned out perfectly. They were really crispy and tasted great.”

— Heidi —

The Best Homemade Air Fryer French Fries Recipe

This recipe is based on my go-to oven Baked Homemade French Fries. After testing different air fryer French fry times, potato varieties, cut sizes, and even numbers of fries in the basket, I can say with complete confidence:

These are the best air fryer French fries ever!

Secrets to Crispy Air Fryer Fries

Making air fryer french fries that are supremely crispy, piping hot, and dead ringers for their deep-fried restaurant counterparts comes down to four components:

French fries in an air fryer

1. The Best Potato for French Fries

When it comes to which potato to use for air fryer French fries, you have two options: Yukon gold potatoes and Idaho potatoes (also called russet potatoes).

  • Russet potatoes are starchier and result in fries that are crispy outside, drier inside, and taste most similar to fries you would eat in a restaurant.
  • Yukon gold potatoes are waxier and result in fries that are equally crispy outside, but that have a firmer, creamier inside. Thanks to their naturally buttery taste, the French fries made with Yukon gold also have a richer flavor.

While Yukon golds are my favorites for Oven Roasted Potatoes and Instant Pot Mashed Potatoes, when it came to making a healthy version of classic French fries in the air fryer, russet potatoes are the best potatoes.

Feel free to try both types potatoes and pick your favorite!

Potato being cut on a cutting board

2. How to Cut Potatoes for Fries

To create fries that crisped but didn’t burn, I found that cutting the potatoes into matchsticks that were 1/4-inch wide on each side and 3 to 4 inches in length worked best.

  • In order for your fries to cook evenly in the same amount of time, cut them the same size.
  • I suggest using a mandoline (like this one) for easy cutting and to ensure uniform fries. Otherwise, be sure to use a very sharp knife.
  • If you’re looking for thicker-cut fries, you’ll love my Air Fryer Potato Wedges.
Sliced potatoes in a bowl of water

3. Soaking: A Crispy Essential

While it may seem like a pain, soaking the potatoes in hot water for 10 minutes prior to cooking them in the air fryer is essential.

  • The water removes excess starch, allowing the fries to be their crispiest.
  • Instead of soaking them in large bowl of cold water, I like to use hot water to cook the potatoes slightly. This creates the “double fried” effect that makes many restaurant fries so addictive.
  • Be sure to pat your soaked potatoes very dry with kitchen towels or paper towels so they crisp nicely.
The BEST air fryer french fries

4. How Many Layers Can You Cook at Once?

One of my biggest frustrations with the air fryer is that, despite the basket’s large overall volume capacity, in order for certain foods to crisp properly, they need to be cooked in a single layer.

Since the surface area of the basket is small, that means you end up making a lot of batches, taking away from the air fryer’s quicker cook time.

To determine whether or not you could fit more fries into the air fryer at once, I tested a few different methods. Here is what I found.

Potato slices in a kitchen appliance basket
  • Single Layer of Potatoes. Cooking just one even layer of potatoes at a time resulted in the best, crispiest fries. The downside was that I needed to make at least 4 batches, which extended the recipe’s total time.
  • Double Layer of Potatoes. My next test was to see if I could stack the potatoes in two layers. I was pleasantly surprised to discover that the double-layer fries, while not *as* crisp as the ones I cooked in a single layer, were still delightfully crispy and very satisfying. This approach also cut my number of batches in half.
  • Three Layers or More. When I stacked the potatoes in three layers or more, they were noticeably less crisp and representative of “fried” fries. I would not recommend this method.

For us, the double layer was the perfect balance between crispiness and faster recipe time.

Potatoes in an air fryer

Homemade Air Fryer French Fries Cook Times

The amount of time you need to air fry French fries will vary based on your model and its power, how thickly you cut the fries, and how many layers of potatoes you cook at once.

  • I primarily tested these as Ninja air fryer French fries, as this is the model I own. My cook time was 8 minutes. Your time may vary based on your model.
  • Plan to air fry french fries at 375 degrees F for 8 to 16 minutes, turning them once or twice partway through.
Sliced seasoned potatoes in a bowl

Seasoning Ideas

I’ve suggested my go-to seasoning blend with garlic powder here, but you have plenty of options!

  • Ranch. Add onion powder and dried dill.
  • Cajun. Toss your fries with Cajun seasoning for a bold, lightly spicy flavor.
  • Taco. Try a blend of chili powder, paprika, cumin, garlic powder, and oregano (or your favorite taco seasoning).
  • Italian. Try your air fryer fries with some Italian seasoning for a delicious Italian spin. (Pair these with the basil yogurt dip from my Zucchini Fries recipe.)
  • Seasoning Salt. Add seasoning salt for ultimate flavor. Omit the kosher salt, as seasoning salt is already salty.
  • Curry. For warm and richly-spiced fries, try a shake or two of curry powder over the freshly cooked fries.
  • Parmesan Truffle. Enjoy an elegant, restaurant-worthy spin by adding truffle salt and topping your finished fries with freshly grated Parmesan.

Fry Sauces

One of the best parts of french fries is dipping them in your favorite air fryer French fry sauce!

Of course, ketchup is classic, but don’t miss out on one of these other yummy recipes, or use your own favorite dipping sauce.

Easy air fryer french fries the best method

Air Fryer French Fries

4.89 from 122 votes
How to make PERFECT crispy air fryer French fries from scratch. The best potato to use, proper cut size, cook time, seasonings, and more!

Prep: 15 minutes
Cook: 15 minutes
Total: 40 minutes

Servings: 2 to 4 servings


  • 1 large or 2 small/medium russet potatoes* or Yukon gold potatoes, about 1 pound
  • 2 teaspoons extra virgin olive oil**
  • 1/2 teaspoon kosher salt plus additional for serving
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • OPTIONAL: 1/2 teaspoon dried dill weed Italian seasoning, or dried herbs of choice (see blog post above for more ideas)
  • OPTIONAL: pinch cayenne pepper see blog post above for more ideas
  • Toppings optional fresh parsley, chives, freshly grated Parmesan cheese (or nutritional yeast)


  • Scrub the potatoes and peel if desired (I leave the peels on). Slice in half lengthwise, then cut into 1/4-inch-wide slices (a mandoline is the best way to get even fries; watch your fingers!). Turn the slices on their sides and cut into 1/4-inch sticks. If the sticks are long, cut them in half so that your fries are about 3 to 4 inches.
  • Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes. <—Must do! If you skip the soaking step, the fries will not be as crisp.
  • If you’d like to keep the fries warm between batches, preheat the oven to 200 degrees F and keep a baking sheet handy.
  • Preheat the air fryer to 375 degrees F according to the manufacturer's instructions. (For my air fryer, that is 3 minutes of preheat time).
  • Drain the potatoes, then transfer them to a clean towel and dry as completely as you can, changing the towel as needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl.
  • Drizzle the potatoes with the olive oil and sprinkle with salt, garlic powder, black pepper, and any other desired seasonings. Toss to coat, making sure the spices and oil are well distributed.
  • FOR FAIRLY CRISPY, SATISFYING FRIES IN FEWER BATCHES: Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 1/2 quarts and I can add about 1/3 of the fries). Make sure the fries are not completely packed together so that the air has plenty of room to circulate. Cook the fries for 5 minutes. Slide the basket out and use tongs to toss the fries. Return to the air fryer and continue cooking for 3 to 7 additional minutes, until crispy and golden brown. The time can vary by several minutes based on your air fryer model. Check on them a few times during the last few minutes to make sure they don’t burn and make note of the time for future batches.
  • FOR MAXIMUM CRISPY FRIES IN MORE BATCHES: Place the potatoes in just one layer in the basket, being careful that they don't touch much or overlap. Cook for 4 minutes, slide the basket out and flip with tongs, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times during the last few minutes and adjust as needed).
  • Remove the fries to a baking sheet or serving plate and immediately sprinkle with kosher salt.
  • Repeat with remaining potatoes, keeping the cooked fries warm on a baking sheet in the oven between batches as desired. Discard any liquid the potatoes have given off that has collected at the bottom of the bowl. Sprinkle with any extra desired toppings. Enjoy!



  • *INGREDIENT NOTE: Russet potatoes are drier inside and give you a fry more similar to what you’d have in a restaurant. Yukon golds will give you fries with firmer, creamy insides and crispy outsides. We love both! Feel free to use your favorite or try them both ways.
  • **NO OIL OPTION: You also can make air fryer fries with no oil. Coat the air fryer rack with non-stick spray to prevent sticking.
  • TO STORE: Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: In the unlikely event of leftovers, you can reheat the baked fries in the air fryer at 375 degrees F or by preheating your oven to 400 degrees F and placing an empty baking sheet in the oven while the oven preheats. Spread the leftover fries in a single layer on the hot pan (or in the air fryer basket) and recrisp. Nothing replaces the just-cooked taste (the fries will dry out a bit), but they do perk up. I found air fryer fries reheated even better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
  • TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer the frozen fries to an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen as desired.


Serving: 1(of 4)Calories: 92kcalCarbohydrates: 17gProtein: 2gFat: 2gSaturated Fat: 1gPotassium: 391mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 5mgCalcium: 13mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Beverley! I’ve never tested this recipe in that particular model, so I can’t say for certain, but I believe it would work fine. If you decide to try the recipe, I’d love to hear how it goes!

      1. Erin
        I did frozen French fries in my Actifry and they were great. When you use frozen fries no oil is required. I will do this again.
        Thank you for your great recipes and tips Erin5 stars

  1. This is my favorite recipe so far for homemade french fries. Air fryer is definitely better than baking and oil frying.5 stars

    1. Hi Laurie! I have not tested this recipe in an oven on an air fry setting so it would be hard to say. If your oven is a convection oven they are generally the same thing. I would then recommend making the recipe as written but just watch the timing on cooking the fries. If you try it out, let me know how it goes!

  2. The french fries were delicious! Do you have air fried chicken tenders recipes? My grandchildren would love them but my air frier does not have temperature settings just time setting.

    1. Hi Delia! No, I’m sorry, I don’t have an air fryer chicken tender recipe yet. So glad you enjoyed these fries! Make sure to check out all of my other air fryer recipes:

  3. These are so delicious!! So crispy and perfect – I will never need another air fryer french fry recipe again – thank you!5 stars

  4. Our Ninja is relatively new. We are always pleased with the results it gives. These French fries were no exception. Before tossing the fries after the initial 5 min cook, I pulled one out to sample. My wife took a bite and her eyes lit up. She couldn’t believe these were not deep fried.
    Tasted really good.
    I like crunchy fries and found a few in my batch. These were the ones cut smaller.5 stars

  5. Way to salty & didn’t care for the addition of pepper to my fries. This is a great recipe, soaking potatoes, etc. thanks for posting. I’m new to air frying, but these are way better than frozen processed fries. Next time I’m going to only toss in olive oil and add salt as needed. I also have a Ninja Air Fryer xl should I be using the max crisp and adjust the time or use the 375 as stated?5 stars

    1. Hi Cindee! So glad you enjoyed the recipe. I suggest using the time as stated in the recipe card! Hope this helps!

  6. We have had a heck of a time finding an air fryer that we just love. We’ve recently purchased the Instant Pot Vortex Plus and really like it so far. Anyhow, this recipe was delicious! I added some Trader Joe’s onion salt, and smoked paprika, and cooked for an extra 4 minutes (I probably didn’t cut mine thin enough). My husband and toddler devoured them!5 stars

  7. Preheat, then take the basket out to load fries? Doesn’t taking the basket out to load defeat the preheating?

    1. Hi Michael! Nope, it does not defeat the purpose. Your air fryer will still be hot when placing the basket back in. Also your basket won’t cool down that much when loading the fries (careful, everything will be hot) Hope this helps!

  8. ABSOLUTELY thankful for sharing our passion for french fries and you more advanced technique development with the airfryer… Hi, from Guadalajara, Mexico!!!5 stars

  9. I was so happy to find your recipe. I did exactly like you wrote & they turned out better than we expect! Will use this recipe again & again! Thank you.5 stars

  10. Tried these for the first time tonight and they turned out perfectly. They were really crispy and tasted great.5 stars

    1. Hi Lisa! I did not get a temp of the water. Just make it sure it is very hot. Hope you enjoy them!

  11. Super yummy and easy! Went great with my homemade portobello mushroom burgers. My hubby and I approve! 💛5 stars

        1. Hi Kathryn! I like to use hot water to cook the potatoes slightly. This creates the “double fried” effect that makes many restaurant fries so addictive. If you’d like to read more about it, you can find all this information in the blog post above.

  12. Great logistics and well worth every step you have prepared us to take! Your explicit directions were helpful and open for change if needed. I have a Breville Air Fryer and needed to be set at 375 degrees for first 5 minutes, and I adjusted to 395 degrees for additional 9min. They were light brown crispy on the outside, bendable and creamy Russet on the inside. I used a White Truffle Oil to toss with a Himalayan truffle salt. Finished with grated Parmesan Reggiano! Magnifico 🥰5 stars

    1. I’m so happy that you enjoyed the recipe, Jacqueline! Thank you for sharing this kind review!

  13. These were delicious! I just threw all of them in the air fryer at 390F. I didn’t do them in batches, they took longer obviously but they turned out crispy and DELISH! Thanks so much!5 stars

    1. Hi Aziza! So glad you enjoyed the recipe! Thank you for this kind review and feedback on cooking them all at once!

  14. Great recipe! We loved these fries. The instruction and details from the recipe were perfect. I hope to make many more times. Our first batch were Truffle salt and Parmesan chesses… yum. Thanks!5 stars

  15. Follow the recipe as written, except seasoning (only used salt). My french fries turned out beautiful, crispy and delicious!5 stars

  16. LOVE this recipe. Come out crispy and we’ll seasoned. Quick and easy. This is now my new way of cooking fries.5 stars

  17. Amazing fries! These were so good, and just the perfect balance of crispy on the outside and soft on the inside.5 stars

  18. Awesome recipe. I didn’t have time to soak them and I thought they still turned out great. Just did a quick rinse and dried them.5 stars

  19. Made these tonight. They were perfect. I had no idea I needed to soak the potatoes in hot water beforehand. It made a huge difference!5 stars

  20. I made this last night with delicious burgers! I also made my homemade fry sauce to go with the fries. It was delicious! Super easy and the kids loved it!5 stars

  21. First time soaking my potatoes in hot water, I usually soak mine in cold water. And yeah it comes out perfectly crispy and soft on the inside. Thanks for that technique.5 stars

  22. OMG! These are amazing! We accidentally got a 10 pound bag of potatoes. And I was wondering what I was going to do with all the extras. No need to wonder anymore! I may switch up the seasonings some times. Thank you so much!!5 stars

  23. Made these for a snack for my husband and I. I only used the oil and salt. We ate the whole batch. Thanks for the recipe.5 stars

  24. I dust mine with some sour cream powder. It tasted good. I cut my potatoes a bit thicker so I have to cook mine longer.5 stars

  25. Literally the best I’ve ever tried 10/10. I got an air fryer for Christmas for my dorm and this is the first recipe I tried, it worked amazingly and the fries came out PERFECTLY, I added my own spices tho.5 stars

  26. Omg, I must compliment you on this recipe! I followed your instructions exactly except I convection oven baked 4 small-medium russets (doubled the oil/spice mixture) in a single layer at 425 degrees F for 30 minutes. They were the best homemade French fries I’ve ever made/had! That soaking/drying process is key!! Thank you!5 stars

  27. Made these tonight as a side for BLTs and despite making a double recipe, I hardly got any because my husband and toddler loved them so much! Like most toddlers, my son is obsessed with fries, and I definitely feel better about giving him these than fast food fries. I will note that the first batch that got cooked didn’t quite get as crispy as I wanted, which was my own fault for pulling them prematurely (I was scared of burning them and really thought they looked done). The second batch I cooked for longer, until they were visibly starting to turn golden brown, and they were AMAZING! My husband said they reminded him of Wendy’s fries, “only better.”

    Thanks for the great recipe!5 stars

  28. Jeez great idea but cooking temp and time is way off? I cut my russets 1/4 in and it took double the time? I increased to 400 degrees because the fries held up the whole dinner?2 stars

    1. I’m sorry to hear that you had trouble with the recipe, Alan. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  29. I’ve tried a lot of air fryer fry recipes, and this was by far the best! Love the double cooking approach – they really taste like restaurant fries. Will repeat frequently!5 stars

  30. Why do you say HOT water when almost every other recipe says COLD water and ideally OVERNIGHT? Then again SOME say put SALT in the soak water. Guess we must experiment to see if you are credible.