These air-fryer French fries will satisfy your fries cravings with a fraction of the oil! I can’t wait for you to try them. Here’s what you need to know . . .

What kind of potatoes? We use russet potatoes. Other varieties will work but stick with large potatoes if you want long, thin fries. We prefer to leave the skin on but feel free to peel the potatoes if you like them a little less rustic.

How to we get them so golden and crispy? First, rinse the cut potatoes with cold water, and then soak them in a bowl of cold water for about 30 minutes, and then rinse and drain completely. This will remove the starch, which makes for crispier fries, and also reduces sticking while cooking. Second, after soaking the cut potatoes, dry them well with a dish towel. Excess water can cause the fries to steam (the opposite of crisp!). Third, don’t crowd the air-fryer basket. A little space between the fries allows all the edges to get plenty of heat.

What about seasoning? We use Kosher salt or our favorite seasoned salt and garnish with parsley, but you can add whatever other seasonings you like! Garlic and rosemary, truffle salt, smoked paprika or cayenne pepper all sound delicious. After cooking you can add shaved parmesan, chopped fresh herbs, or simply dip them in your favorite sauce and enjoy!

Air-fryer French fries are delicious as a side dish with burgers, marinated grilled chicken, ancho pork tenderloin or pan-seared steaks. If you have any favorite serving or seasoning ideas, let me know in the comments!