If you want to know how to make french fries from raw potatoes in air fryer, you’re in the right place. This method gives you crispy, golden fries with less oil and less mess than traditional deep frying. It’s a simple process that anyone can master, and it starts with choosing the right potato.
Russet potatoes are the classic choice for fries. They’re high in starch and low in moisture, which leads to a fluffy interior and a crispy exterior. Yukon Golds are a good second option; they have a creamier texture but still get nice and crisp. Avoid waxy potatoes like red or fingerlings, as they won’t achieve the same classic fry texture.
How To Make French Fries From Raw Potatoes In Air Fryer
This is the core method for perfect air fryer fries. Follow these steps closely for the best results every single time. The key is in the preparation before the potatoes even hit the basket.
Gathering Your Ingredients and Tools
You don’t need much to get started. The simplicity is what makes this so great.
- Potatoes: 2 large russet potatoes (about 1.5 lbs).
- Oil: 1 tablespoon of a high-smoke-point oil like avocado, canola, or olive oil.
- Salt: Fine sea salt or kosher salt to taste.
- Optional Seasonings: Garlic powder, paprika, black pepper, or dried herbs.
- Tools: Air fryer, a sharp knife, a large bowl, and paper towels or a clean kitchen towel.
Step-by-Step Preparation Guide
Don’t rush the prep work. Taking your time here ensures the final product is exceptional.
Step 1: Wash and Cut the Potatoes
Scrub the potatoes thoroughly under cold water to remove any dirt. You can peel them if you prefer, but leaving the skin on adds flavor and nutrients. Cut the potato into even sticks, about 1/4 to 1/2 inch thick. Uniformity is crucial for even cooking.
Step 2: Soak the Potato Sticks (The Secret Step)
This is the most important tip for crispy fries. Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to 2 hours in the fridge. Soaking removes excess surface starch, which prevents sogginess and promotes browning.
Step 3: Dry Thoroughly
After soaking, drain the potatoes and rinse them one more time. Then, dry them extremely well. Use a salad spinner if you have one, or pat them aggressively with paper towels or a clean kitchen cloth. Any remaining water will steam the fries instead of letting them crisp.
Step 4: Season and Oil
Place the completely dry potato sticks in a dry bowl. Drizzle with the tablespoon of oil. Toss vigorously to coat every piece evenly. Sprinkle with your salt and any other seasonings now, and toss again. A light, even coating is what your after.
Step 5: Air Frying in Batches
Preheat your air fryer to 380°F (193°C) for 3-5 minutes if your model recommends it. Arrange the fries in a single layer in the air fryer basket. Do not overcrowd; they need space for air to circulate. You will likely need to cook in batches.
Step 6: The Cooking Process
Cook at 380°F for 12-18 minutes, shaking the basket or turning the fries every 5 minutes. Cooking time varies by air fryer model and fry thickness. They’re done when golden brown and crispy. For extra crispness, increase temperature to 400°F for the last 2-3 minutes.
Step 7: Season and Serve Immediately
Transfer the cooked fries to a bowl. Taste and add a little more salt if needed. Serve right away while they’re hot and at their crispiest. They are best eaten fresh from the air fryer.
Why This Method Works So Well
The combination of soaking and thorough drying is what sets these fries apart. Removing the starch minimizes gumminess, and removing water allows the hot air to crisp the surface instead of steaming it. The small amount of oil then helps conduct heat and creates that perfect golden color.
Common Mistakes to Avoid
Even small errors can lead to less-than-perfect fries. Here’s what to watch out for.
- Overcrowding the Basket: This is the number one cause of soggy fries. If the fries are piled on top of each other, they’ll steam.
- Skipping the Soak: You might be tempted to save time, but you’ll sacrifice texture. Don’t skip it.
- Not Drying Enough: Wet potatoes = steamed potatoes. Be meticulous here.
- Using Too Much Oil: A little goes a long way. Excess oil will make the fries greasy and can cause smoke in your air fryer.
- Not Shaking the Basket: Regular shaking ensures all sides get exposed to the hot air for even browning.
Advanced Tips and Flavor Variations
Once you’ve mastered the basic recipe, try these ideas to mix things up.
Seasoning Blends
After tossing with oil, try one of these mixes before air frying:
- Garlic Parmesan: Garlic powder, onion powder, and grated Parmesan (add cheese in the last 2 minutes of cooking).
- Spicy Cajun: Paprika, garlic powder, onion powder, cayenne, black pepper, and a pinch of thyme.
- Simple Herb: Dried rosemary, thyme, and a little black pepper.
The “Double Cook” Method for Extra Crispness
For fries that rival a restaurant, try this: Cook at 320°F (160°C) for 10 minutes. Remove the basket, let the fries rest for 5 minutes. Then increase the temperature to 400°F (200°C) and cook for another 5-8 minutes until deeply golden. This two-stage process dries out the interior more before final crisping.
Using Frozen Raw Fries
You can apply this method to store-bought frozen raw fries too. There’s no need to thaw. Just toss them with a tiny bit of extra oil (as they are often pre-blanched, not pre-fried) and air fry according to the package directions, shaking occasionally.
Frequently Asked Questions (FAQ)
Do I have to soak the potatoes before air frying?
Yes, for the crispiest results, soaking is highly recommended. It removes starch. If you’re in a huge rush, you can rinse them very well under cold water and dry extremely thoroughly, but soaking is better.
Why are my air fryer fries not crispy?
The usual culprits are not soaking/drying the potatoes, overcrowding the air fryer basket, or not using enough oil. Also, all air fryers are a bit different, so you might need to cook them for a few minutes longer than a recipe suggests.
Can I store and reheat leftover air fryer fries?
They are best fresh, but you can store leftovers in the fridge for 2-3 days. Reheat them in the air fryer at 375°F for 3-5 minutes to restore some crispness. The microwave will make them soft.
What’s the best oil to use for fries in the air fryer?
Oils with a high smoke point work best, like avocado, canola, peanut, or refined olive oil. Extra virgin olive oil has a lower smoke point and can burn at higher air fryer temperatures, affecting taste.
How do I prevent my fries from sticking to the basket?
Make sure your basket is clean and you’ve preheated the air fryer. A light coating of oil on the potatoes themselves is usually enough. For extra insurance, you can give the basket a very light spritz of cooking spray before adding the potatoes, but avoid aerosol sprays directly on non-stick coatings.
Can I make a large batch for a crowd?
Absolutely, but you must cook in single-layer batches for the best results. You can keep finished batches warm and crisp on a wire rack set on a baking sheet in a 200°F oven while you cook the rest.
Cleaning and Maintenance Tips
After making fries, it’s important to clean your air fryer properly. Let it cool completely. Remove the basket and pan and wash them with warm, soapy water. For stuck-on bits, let them soak. Wipe down the interior of the air fryer with a damp cloth. Regular cleaning prevents smoke from old oil residue during future cooks and keeps your machine running well.
Making french fries from raw potatoes in your air fryer is a reliable way to get a tasty side dish or snack. It requires a few key steps—soaking, drying, and not overcrowding—but the process is straightforward. With a little practice, you’ll be able to adjust times and seasonings to create your perfect fry. Remember, the best fries are the ones you make yourself, hot and fresh from the basket.