Air Fryer French Fries (Homemade and Frozen)

Air fryer French fries come out golden and crisp outside and fluffy inside, with about a tablespoon of oil instead of a pot of it. Homemade fries take a little prep, but the result is close to restaurant fries. Frozen fries are even easier: they go straight from the bag into the basket and crisp up in about 15 minutes.

How to make French fries in the air fryer

1. Cut the potatoes into even ¼-inch sticks.
2. Soak them in cold water for 30 minutes to rinse off the starch.
3. Dry them very well, then toss with a tablespoon of oil and salt.
4. Air fry at 380°F195°C for 15–20 minutes, shaking every 5 minutes.
5. Salt again while they’re hot, and serve.

How long to cook French fries in the air fryer

Homemade fries at 380°F195°C:

• Shoestring, ⅛ inch: 10–14 minutes
• Regular, ¼ inch: 15–20 minutes
• Steak fries, ½ inch: 18–24 minutes

Frozen fries at 400°F205°C:

• Shoestring: 10–14 minutes
• Regular cut: 12–18 minutes
• Crinkle cut: 14–18 minutes
• Steak fries: 16–20 minutes

How full the basket is matters as much as the cut. A loose layer cooks fastest. A heaped basket takes longer and needs more shaking.

Frozen French fries

Frozen fries are made for the air fryer. They’re already par-fried, so they need no oil and no thawing. Spread them in the basket straight from the bag, and air fry at 400°F205°C for 12–18 minutes, shaking two or three times. A 2-pound bag usually takes two batches in a 5–6 quart air fryer.

For extra crunch, give frozen fries a very light spray of oil halfway through. Season them as soon as they come out, while they’re still hot enough for the salt to stick.

How to get crispy homemade fries

• Use russet potatoes. They’re starchy, so they crisp outside and stay fluffy inside.
• Cut them evenly so they all finish at the same time.
• Soak for 30 minutes, then dry thoroughly. This is the biggest difference between soggy and crispy fries.
• Don’t overcrowd. Cook in batches if the fries are piled up.
• Shake every 5 minutes so every side gets browned.
• Finish hot. A final 2 minutes at 400°F205°C gives extra crunch.

Sweet potato and carrot fries

Sweet potato fries cook at 380°F195°C for 12–16 minutes when cut ¼ inch thick. They have more sugar, so they brown faster and don’t get quite as crisp. See our sweet potato guide. Carrot fries are a lighter option: cut carrots into ¼-inch sticks, toss with oil and salt, and air fry at 400°F205°C for 12–16 minutes, shaking halfway.

Seasoning ideas

• Classic: salt, the recipe below.
• Garlic parmesan: toss hot fries with grated parmesan, garlic powder and parsley.
• Cajun: 1 teaspoon of Cajun seasoning with the oil.
• Truffle: a drizzle of truffle oil and flaky salt after cooking.
• Seasoned: paprika, garlic powder and onion powder, like seasoned restaurant fries.

What to serve with fries

Fries go with burgers, frozen burgers, fish for fish and chips, or jalapeño poppers for a game-day spread. For chunky roast potatoes instead, see air fryer potatoes.

Storing and reheating

Refrigerate leftover fries for up to 3 days. Reheat at 380°F195°C for 3–5 minutes, shaking halfway, and they’ll crisp up again. See our reheating guide.