Air Fryer

Air Fryer French Fries

In a deep fryer, hot oil seals the surface of the potato instantly. In an air fryer that job falls to dry moving air, which means the surface starch has to be rinsed away first and the batons dried properly. Two temperatures rather than one: the potato cooks through, then browns.

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Air Fryer French Fries — the finished dish
Prep
20 min
Cook
20 min
Rest
30 min
Total
1 h 10 min
Servings
4
Level
Easy
Per serving
250 kcal

Ingredients

  • What to use instead

    Sweet potato follows the same method but needs 3 minutes less and never gets as crisp, because of its higher sugar content.

Makes: 4 servings of about 200 g

Method

  1. Step 1: Cut into batons

    Peel and cut into batons about 1 cm thick. Even thickness matters more than shape — thin ones burn while thick ones are still raw.

  2. Step 2: Soak in cold water

    Cover with cold water for 30 minutes. This pulls out the surface starch that makes fries stick together and stay pale.

  3. Step 3: Dry thoroughly

    Drain and dry the potatoes well with a towel. Wet batons steam in the basket instead of frying.

  4. Step 4: Oil them

    Toss with the oil and salt in the bowl until every baton glistens. Two tablespoons really is enough.

  5. Step 5: Stage one, 180 °C

    Spread in a single layer and cook for 12 minutes at 180 °C, shaking the basket twice, at the 5 and 9 minute marks.

  6. Step 6: Stage two, 200 °C

    Raise the heat to 200 °C and cook for a further 5–8 minutes until deep gold, shaking once.

  7. Step 7: Season while hot

    Add more salt and the paprika the moment they leave the basket; seasoning clings to a hot surface and slides off a cool one.

Tips & variations

  • Tip

    Models differ in power, so the first time round, look in the basket 3 minutes before the second stage is due to finish.

  • Tip

    In an oven this takes 35–40 minutes at 220 °C with a turn, and the result is patchier: there is no forced air circulation.

  • Tip

    Fill the basket halfway at most. Cook large amounts in batches and hold the finished ones in an 80 °C oven.

  • Variation

    Throw in a crushed garlic clove and a rosemary sprig for the last 2 minutes — long enough to perfume, short enough not to burn.

  • Swap

    Sweet potato follows the same method but needs 3 minutes less and never gets as crisp, because of its higher sugar content.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 4 servings
Energy250 kcal1,000 kcal
Protein4 g16 g
Fat7 g28 g
Carbohydrates41 g164 g

Approximate values calculated from standard ingredient data.

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