Air fryer French fries from scratch turn crisp when you soak, dry well, cook at 380°F, then finish at 400°F.
If you’ve ever pulled air fryer fries that came out pale, floppy, or oddly tough, the fix is almost never a secret spice. It’s prep. Fries are mostly water, and water is the enemy of browning.
This method gives you a clean routine you can repeat: pick the right potato, cut evenly, rinse out surface starch, dry until the pieces feel tacky, then cook in two short stages. You’ll get a crunchy shell and a fluffy middle without deep-frying.
Quick Targets For Fries That Brown And Crunch
| Step | Quick Target | What You Get |
|---|---|---|
| Potato pick | Russet or other high-starch potato | Dry, fluffy centers |
| Cut size | 1/4-inch batons for “classic” fries | Even cook, easy timing |
| Rinse or soak | Rinse until water runs less cloudy, then soak 20–30 min | Less gumminess, better browning |
| Drying | Pat dry, then air-dry 5 min until no wet shine | Crisper surface |
| Oil amount | 1 to 2 teaspoons per large potato | More color with less grease |
| Season timing | Spices before cooking, salt after cooking | Seasoning that sticks |
| Cook stage 1 | 380°F for 12–16 min, shake twice | Set structure, start browning |
| Cook stage 2 | 400°F for 3–7 min, watch close | Deep color, crisp edges |
| Batch size | Single layer with some gaps | No steaming, better crunch |
Potatoes, Oil, And Gear You’ll Reach For
Great fries start with a potato that can dry out and brown. Most grocery russets do the job. Yukon Gold works too, but it leans creamier inside and can brown a shade lighter. If your fries keep turning soft, switch to russet before you change anything else.
Best potato choices
- Russet: high starch, dries fast, gives a fluffy bite.
- Yukon Gold: smoother center, nice for thicker cuts.
- Red potatoes: waxier; save them for wedges unless that’s the texture you like.
Cutting tools that keep sizes even
A sharp chef’s knife works. A simple fry cutter makes it faster and keeps the sticks close in size, which matters since air fryers cook uneven pieces at different speeds. If you cut by hand, square off one side of the potato, then slice planks, stack, and cut batons.
Oil and seasoning basics
Use an oil with a clean flavor and a smoke point that fits 400°F cooking, like avocado, canola, or refined peanut oil. You only need a thin coat. Too much oil can pool at the bottom, soften the crust, and leave spice bits burned on the basket.
Salt timing
Keep salt for the end. Salt pulls moisture to the surface, so salting early can slow crisping. Spices like paprika, garlic powder, or black pepper can go on before cooking since they’re dry.
How To Make Air Fryer French Fries From Scratch
This is the core routine for how to make air fryer french fries from scratch in a standard basket-style air fryer (about 5–6 quarts). If you use a larger oven-style unit, expect shorter cook times since the air has more room to move. Either way, the checks stay the same: dry surface, roomy basket, and a hot finish.
Ingredients for 2 to 3 servings
- 2 large russet potatoes
- 2 to 4 teaspoons neutral oil
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- Salt, to finish
Step 1: Cut the fries
Scrub the potatoes and peel if you want a smooth look. Cut into 1/4-inch batons. Try to keep length under 4 inches so the sticks tumble when you shake the basket.
Step 2: Rinse and soak
Drop the cut fries in a bowl of cool water and swish. Pour off the cloudy water and repeat once or twice until it looks clearer. Then soak the fries in fresh water for 20–30 minutes. This pulls off surface starch that can glue pieces together. If holding cut potatoes, chill them in water; the USDA food safety basics page lists safe timing.
Step 3: Dry like you mean it
Drain the fries, then spread them on a clean towel. Pat until dry. Let them sit for 5 minutes. You’re aiming for fries that look matte, not shiny. If you skip this, the air fryer will steam the water off first, and browning starts late.
Step 4: Season and oil
Toss the fries with oil in a large bowl. Add dry spices now if you want them. Keep it light; you should see a thin sheen, not droplets. If you like nutrition details for plain potatoes, the USDA FoodData Central database has searchable entries you can cross-check.
Step 5: Cook in two stages
- Preheat: Heat the air fryer to 380°F for 3 minutes.
- Load: Add fries in a single layer with small gaps. Cook in batches if needed.
- Stage one: Cook 12–16 minutes. Shake at minute 5, then again at minute 10.
- Stage two: Raise heat to 400°F. Cook 3–7 minutes, shaking once. Stop when the edges look browned and feel crisp when you tap a fry with tongs.
Step 6: Salt at the right moment
Dump the hot fries into a bowl and salt right away. Toss, taste, then salt again if needed. Salt sticks best when the surface is warm and a bit oily.
Air Fryer French Fries From Scratch Timing By Cut
Air fryers vary, so treat the times as a starting lane, not a stopwatch law. Your first batch is your calibration run. If your fries brown too fast, drop the finish stage by 1–2 minutes. If they stay blond, extend the first stage, not the second.
Thin fries
For 1/8-inch shoestring fries, shorten stage one to 8–12 minutes at 380°F. The finish at 400°F can be as short as 2–4 minutes. Keep batches small so they don’t mat together.
Thick fries and steak fries
For 3/8-inch sticks, soak a full 30 minutes and dry well. Cook 16–20 minutes at 380°F, then 5–8 minutes at 400°F. Flip or shake more often since heavier pieces sit tight.
Oven-style air fryers
Spread fries on a tray or mesh basket. Rotate trays halfway. These units can brown fast, so start checking stage one at minute 10. Use the same finish stage, but watch the last minutes close.
Common Mistakes That Lead To Soft Fries
Most “air fryer fries” problems come from one of four spots: water, crowding, weak heat, or salt timing. Fixing one spot can change the whole batch.
Not drying enough
If your fries look wet when they hit the basket, they’ll steam. Dry longer, or spread them on a rack so air can hit all sides. A salad spinner helps after soaking, then you finish with a towel.
Crowding the basket
Fries need moving air. If they pile up, the bottom layer sits in moist air and turns limp. Cook two batches, then combine at the end for salting.
Too much oil or sugary seasoning
Oil helps browning, but extra oil can soften the crust. Sweet spices can burn at 400°F and leave a bitter edge. If you want a sweet note, add it after cooking.
Quick Fix Table For Fries That Don’t Turn Out Right
| What You See | Likely Cause | What To Do Next Batch |
|---|---|---|
| Pale fries, no crunch | Wet surface or low heat | Dry longer and preheat; extend 380°F stage |
| Soft bottom layer | Basket too full | Cook in smaller batches; shake more often |
| Brown tips, raw middle | Cut too thick or rushed finish | Cut smaller; add time to 380°F stage |
| Tough, leathery bite | Overcooked at 400°F | Trim finish stage; pull at deep golden edges |
| Uneven browning | Pieces not similar size | Square potato first; cut more evenly |
| Spices taste burnt | Spice on basket, not fries | Toss with oil first; add spices after |
| Salt falls off | Salted too late | Salt right after cooking in a bowl |
Seasoning Paths That Match Fries From Scratch
Once you’ve nailed the base, seasoning is where you can steer the flavor without messing up texture. Dry spices like garlic powder and paprika can go on before cooking. Herbs and grated cheese behave better after cooking.
Three dry blends
- Classic diner: garlic powder + onion powder + black pepper.
- Smoky: paprika + cumin + pinch of cayenne.
- Herby: dried oregano + dried parsley + black pepper.
Finishers that stick
Toss fries with salt, then add one finishing move: a squeeze of lemon, a dusting of grated Parmesan, or chopped parsley. Do it in a bowl, not the basket, so nothing melts onto the heating element.
Dips And Add-Ons That Don’t Soften Fries
Steam makes fries droop, so keep dips on the side and add toppings after serving.
For “loaded” fries, use a plate and eat soon.
Quick dip ideas
- Garlic mayo: mayo + grated garlic + lemon + salt.
- Spicy ketchup: ketchup + hot sauce + smoked paprika.
- Mustard ranch: ranch + Dijon mustard + black pepper.
If you’re cooking two batches, hold the first batch on a rack in a 200°F oven so it stays crisp longer too.
Use finely grated cheese so it melts fast.
Safe Storage, Reheating, And Make-Ahead Moves
Fresh fries are the goal, but leftovers happen. Cool them fast, chill, and reheat with dry heat. If you leave cooked fries at room temp for too long, food safety gets dicey, so use the same “two-hour” habit you use for other cooked foods.
How to store cooked fries
- Spread fries on a plate to cool for 10–15 minutes.
- Move to a container lined with a paper towel.
- Chill up to 3 days.
How to reheat so they stay crisp
Heat the air fryer to 380°F. Add fries in one layer and cook 3–6 minutes, shaking once. Skip oil. If they need salt, add it after they’re hot again.
Make-ahead tip for busy nights
Cut and soak the fries earlier in the day. Drain, dry well, then keep them in the fridge in a sealed container with a towel on the bottom to catch moisture. When it’s time to cook, toss with oil and follow the same two-stage cook.
One-Bowl Checklist For Scratch Air Fryer Fries
If you want the routine in one place, use this checklist. It’s the same method, stripped down to the moves that change texture.
- Cut russets into even 1/4-inch sticks.
- Rinse, then soak 20–30 minutes.
- Dry until matte, then rest 5 minutes.
- Toss with 1–2 teaspoons oil per potato, plus dry spices.
- Preheat 380°F for 3 minutes.
- Cook 12–16 minutes at 380°F, shaking twice.
- Finish 3–7 minutes at 400°F, shaking once.
- Salt right away in a bowl, then serve with ketchup on the side.
Once you run this a couple times, you’ll feel the rhythm. The next time you wonder how to make air fryer french fries from scratch without soggy spots, you’ll know where to look: dryness, spacing, and that hot finish.