Cook most air fryer french fries at 380°F (193°C), then finish at 400°F (204°C) if you want a deeper crunch.
French fries can go from pale and limp to dark and dry in a hurry. An air fryer pushes hot air hard, so a small temperature change can flip the texture. This guide gives you a steady temperature target that works across brands, plus quick tweaks for frozen fries, fresh-cut fries, and thick steak fries.
You’ll also get a time-and-temp chart, a fix-it table for common fry problems, and a simple shake routine that keeps batches even.
What Temperature To Cook French Fries In An Air Fryer?
If you want one setting that lands well for most baskets, set your air fryer to 380°F (193°C). That temperature heats the surface fast, while still giving the center time to warm through.
When you want extra crunch, bump to 400°F (204°C) for the final few minutes. Think of it as a quick finish step, not a full cook. It helps drive off surface moisture and sharpens the bite without turning the inside leathery.
Use this simple temperature rule
- Start at 380°F (193°C) for even cooking and steady color.
- Finish at 400°F (204°C) for 2–5 minutes when you want more snap.
- Drop to 360°F (182°C) for thin shoestring fries if your air fryer runs hot.
Air fryer french fries temperature and time chart
Use this chart as your baseline, then adjust by one or two minutes based on your basket load and fry thickness. Times assume a preheated air fryer and a single, loose layer. If you pile fries high, you’ll need extra time and extra shaking.
| Fry type | Temperature | Time and toss plan |
|---|---|---|
| Frozen shoestring fries | 360–380°F (182–193°C) | 8–12 min; toss at 4 min, then again near the end |
| Frozen straight-cut fries | 380°F (193°C) | 12–16 min; toss at 6 min and 12 min |
| Frozen crinkle fries | 380–400°F (193–204°C) | 14–18 min; toss at 7 min, finish hotter if needed |
| Frozen waffle fries | 380°F (193°C) | 10–14 min; flip and separate at the halfway point |
| Frozen steak fries | 380°F (193°C) | 16–22 min; toss at 8 min, then every 5 min |
| Fresh-cut fries, 1/4-inch | 350°F then 400°F | 12 min at 350°F; toss; 6–10 min at 400°F |
| Fresh-cut fries, 3/8-inch | 350°F then 400°F | 14 min at 350°F; toss; 8–12 min at 400°F |
| Sweet potato fries | 360–380°F (182–193°C) | 10–16 min; toss twice; finish with 1–2 min at 400°F |
| Leftover fries (reheat) | 350–375°F (177–191°C) | 3–6 min; shake once; stop when hot and crisp |
Why 380°F works in most air fryers
Air fryers blast dry heat across fries. 380°F (193°C) browns the surface while the center softens. Full-time 400°F can brown thick cuts before the middle feels right, while cooler temps can dry fries out.
If your unit browns fast, start at 360°F (182°C) for thin fries or drop your usual temp by 15°F. Add time in 2-minute steps and stop when the fries hit golden.
Preheat, basket load, and shake timing
Three habits make fries cook evenly: a short preheat, a basket that isn’t packed tight, and a steady toss schedule.
- Preheat: 3–5 minutes at your cook temp.
- Load: keep fries in a loose layer with room for airflow.
- Toss: shake at 5 minutes, then halfway, and once more near the end for thick cuts.
How full is too full?
A good rule: if you can still see gaps between fries, you’re in the sweet spot. If the basket looks like a solid mat, air can’t slip through and the fries soften. For most 5–6 quart basket units, 12–16 ounces of frozen fries is a safe first try. Bigger oven-style units can handle more, but keep the fries spread out on the tray.
Basket style vs oven style air fryers
Basket units cook a bit faster because the food sits closer to the heating element. Oven-style units give more room, which helps big batches, but they may need an extra toss and a few more minutes. If your oven-style fryer has two trays, keep fries on the upper tray for faster browning, then rotate once halfway through.
Frozen fries: the most reliable method
Frozen fries are built for fast browning. Many brands are par-cooked and lightly coated, which helps them crisp. You can get great results with a simple routine, even if you’ve got a small basket.
- Preheat to 380°F (193°C) for 3–5 minutes.
- Add fries in a loose layer. Skip thawing.
- Cook 10–18 minutes, based on cut size. Toss twice.
- Finish hotter at 400°F (204°C) for 2–4 minutes if you want more crunch.
- Season right after cooking so salt sticks while the surface is still hot.
Use the bag as a starting point
Many fry bags list an oven temp of 425°F with a long cook time. In an air fryer, you can often drop the temp to 380–400°F and cut the time by about a third. Start on the low end of the time range, toss, then keep cooking until the color looks right. If the fries are seasoned or battered, watch the last minutes since coatings brown fast.
Do you need oil on frozen fries?
Often, no. Many frozen fries already have oil. If your fries look dry, mist lightly with oil and toss once.
After a few batches, shake out crumbs. Bits stuck to the grate can char and leave a bitter taste. Once the basket cools, gently wash with warm soapy water and a soft brush.
Fresh-cut fries: two-stage cooking for a fluffy center
Fresh potatoes carry more water than frozen fries. A two-stage cook keeps the outside crisp while the inside turns soft.
- Cut and rinse: slice fries to an even thickness, then soak in cold water 20–30 minutes.
- Dry and oil: drain, pat dry, then toss with 1–2 teaspoons of oil per pound.
- Cook: 350°F (177°C) for 12–14 minutes, toss once.
- Finish: raise to 400°F (204°C) for 6–12 minutes, toss once more, then stop at golden.
Color and browning: cook to golden, not dark
With potato foods, darker browning can also raise acrylamide levels. The U.S. Food and Drug Administration notes that acrylamide can form during high-heat cooking like frying and baking. You can read their background page on acrylamide in foods.
For home fries, a simple rule keeps you in a good range: aim for a golden color, not a deep brown. If you like extra crunch, use time and airflow first, then use heat as a short finish. You’ll still get a crisp bite without pushing color too far.
Seasoning that sticks and stays crisp
Salt and spices cling best when fries come out hot and dry. If you season too early, especially with fine salt, you can pull moisture to the surface and soften the crust. Season after cooking, then toss in a bowl for an even mix.
Fast seasoning ideas that match air fryer fries
- Classic: fine salt plus black pepper.
- Garlic-parm: grated parmesan, garlic powder, parsley flakes.
- Smoky: paprika, cumin, salt.
- Spicy: chili powder, cayenne, salt, squeeze of lemon after.
If you’re adding a wet sauce, keep it on the side. Fries that sit in sauce turn soft fast. Dip as you eat and they stay crisp longer.
Safety notes for hot baskets and splatter
Air fryers use less oil than deep frying, but the basket and the air stream still get hot. Use tongs or a silicone spatula to move fries, and keep the unit on a steady surface away from kids and pets.
For general burn-prevention guidance around frying heat, the USDA’s Food Safety and Inspection Service has a page on deep fat frying and food safety. An air fryer isn’t a pot of oil, yet the same “hot surface” habits still help.
Common fry problems and quick fixes
When fries don’t turn out right, the fix is often one small change: less basket crowding, one more shake, or a short hot finish. Use this table to spot the cause fast.
| What you see | What’s going on | What to do next time |
|---|---|---|
| Fries are soft and pale | Basket is crowded; moisture can’t escape | Cook in smaller rounds; preheat; add a 2–4 min finish at 400°F |
| Edges are dark, centers feel firm | Temp is too high for the cut | Start at 360–380°F; extend time by 2–3 min; toss earlier |
| Some fries crisp, some bend | Uneven thickness or weak tossing | Cut evenly; shake at 5–7 min and halfway; separate stuck fries |
| Fries taste dry | Cook ran long after crisping | Use 380°F as the base; stop when golden; rest 1 minute |
| Seasoning falls off | Fries cooled before seasoning | Salt right after cooking; toss in a warm bowl |
| Fresh fries stick to the basket | Surface starch plus early contact | Soak and dry well; add a touch of oil; toss at 4–5 min |
| Sweet potato fries burn at the tips | Sugar browns fast | Cook at 360–380°F; use a short 400°F finish only if needed |
Batch cooking for a crowd without soggy fries
A full basket steams fries. Cook in rounds and keep each load close to the same size so timing stays steady.
- Preheat while you set up the first batch.
- Cook at 380°F, toss twice, then finish hot if you want.
- Hold cooked fries on a rack in a warm oven at 200°F (93°C) while you run the next batch.
When to change temperature instead of time
Most tweaks can be handled by time. Still, there are moments when a temperature change works better.
- Thin fries browning too fast: lower to 360°F and add 1–3 minutes.
- Thick fries staying soft: keep 380°F for the main cook, then add a short 400°F finish.
- Fresh-cut fries not fluffing inside: use the two-stage method at 350°F then 400°F.
If you came here asking what temperature to cook french fries in an air fryer?, treat 380°F as home base. Then use the cut size to decide if you need a cooler start or a hotter finish.
Temperature and time card you can save
Keep this mini card in your notes app. It lists the settings you’ll reach for most often.
- Frozen straight-cut: 380°F (193°C) for 12–16 min, toss twice, finish at 400°F if you want more crunch.
- Frozen thin: 360–380°F (182–193°C) for 8–12 min, toss early, watch the last 2 min.
- Fresh-cut 1/4-inch: 350°F (177°C) for 12 min, then 400°F (204°C) for 6–10 min.
- Reheat leftovers: 350–375°F (177–191°C) for 3–6 min, shake once.
Don’t chase a single timer. In the final minutes, check color and feel, then stop at golden and crisp.
If you still find yourself asking what temperature to cook french fries in an air fryer?, start at 380°F, shake twice, and use a short 400°F finish when you want extra snap. That pattern works on weeknights, game days, and lazy snack runs.