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Crispy Air-Fryer French Fries

  • 30 m
  • 1 h
Adam Hickman
“Get crispy, crunchy fries with much less oil than deep frying requires with these air-fried spuds. For the best texture, keep each fry as evenly sized as possible. Try a mandoline to make quick work of equal fries if your knife work could use some help.”


    • 2 (6 ounce) russet baking potatoes
    • 2 tablespoons olive oil
    • 1 tablespoon cornstarch
    • ½ teaspoon coarsely cracked black pepper
    • ⅜ teaspoon salt
    • ¼ teaspoon paprika
    • Cooking spray


  • 1 Scrub potatoes well. Cut the unpeeled potatoes lengthwise into ⅜-inch sticks. Place in a large bowl; cover with water and let stand for 30 minutes. Drain well and pat very dry. Return to the dried bowl; add oil and toss to coat. Sprinkle with cornstarch, pepper, salt and paprika; toss to coat.
  • 2 Coat the basket of an air fryer with cooking spray. Place the potatoes in the basket and coat the potatoes well with cooking spray. Fry at 360°F, stirring every 5 minutes, until very crispy, 25 to 30 minutes.
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