While a bag of frozen French fries can be convenient to reheat, it’s hard to beat homemade French fries in the air fryer! They’re made with less oil and won’t heat up your whole kitchen like the oven does.
Slice the potatoes into sticks approximately ¼ inch thick. Optional step: Soak the potatoes in a bowl of cold water for 30 to 60 minutes. This helps remove some starch and makes them crisp up better, but they will still taste good if you skip this step. Drain and pat dry before moving on to the next step.
Transfer the potatoes to a large bowl. Drizzle them with the olive oil, then season with the salt and garlic powder. Toss well to coat the potatoes.
Arrange the seasoned potato slices in a single layer at the bottom of your air fryer basket. (I have to work in two batches with my basket-style air fryer.) The more separated the potatoes are, the crispier they will be.
Cook the fries at 375ºF for 10 minutes, then check on them. Thinly sliced fries may be ready to eat at this point. Thicker fries may require an additional 3 to 5 minutes of cooking time. Cook until the fries are golden and crisp.
Repeat with the remaining fries. When the second batch is done cooking, return all the cooked fries to the basket and cook for an additional two minutes to ensure they are piping hot.
Serve warm right away, as the fries will get softer as they cool. If you ever need to reheat the fries, most air fryers have a 4-minute "reheat" button (set at 350°F) that will help them crisp up again.
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Notes
Nutrition information is per 4 oz. of potatoes, but this is just an estimate and not a guaranteePotato Note: You can use gold potatoes instead of Russets if you prefer. Gold potatoes tend not to crisp up as much as Russets, but they have very creamy interiors, so either potato variety will give you delicious results. Sweet Potato Note: If you want to make sweet potato fries, see my Air Fryer Sweet Potato French Fries tutorial instead.