French Fries
These air-fryer french fries are crispy on the outside and tender inside, made with minimal oil and ready in under 15 minutes. A mandoline makes quick work of slicing, and a halfway turn ensures even cooking.
⚡Air Fryer
These air-fryer french fries are crispy on the outside and tender inside, made with minimal oil and ready in under 15 minutes. A mandoline makes quick work of slicing, and a halfway turn ensures even cooking.
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Cut the potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries. (A mandolin is helpful here).
In a medium bowl toss the potatoes and oil. Season with salt, garlic powder and black pepper to taste; toss to coat.
Place the potatoes in the air fryer basket in an even layer without overlapping or crowding, cook the potatoes 380°F 12 to 15 minutes, turning halfway until crisp.
Note: If you have a Cuisinart Toaster Style Fryer, cook 350F 12 minutes.
Store cooled fries in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer at 350°F for 3–5 minutes to restore crispness.
air fryer · mandoline (optional but recommended for consistent slicing)
Cook at 380°F for 12 to 15 minutes, turning halfway through. If using a Cuisinart Toaster Style Fryer, cook at 350°F for 12 minutes instead.
Yes, both work well. Yukon gold potatoes are naturally buttery and hold their shape, while russets are starchier and extra crispy. Choose based on your preference.
No, but it's helpful for cutting uniform 1/4-inch slices and fries quickly. A sharp knife works too—just aim for consistent thickness for even cooking.
Store cooled fries in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3–5 minutes to restore crispness.
Yes. The recipe calls for salt, garlic powder, and black pepper, with optional Parmesan cheese. You can also try paprika, cajun seasoning, or ranch powder mixed into the oil before coating.
