Homemade French Fries
Homemade French Fries are made with russet potatoes, olive oil, and cornstarch; air fry at 380°F for 25 minutes until shattering outside and fluffy inside.
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Method
- 1
Cut potatoes into even 1/4-inch sticks. Soak in cold water for 30 minutes to remove starch.
- 2
Drain and pat bone-dry with paper towels. Toss with olive oil, cornstarch, and salt.
- 3
Arrange in a single layer — don't overcrowd. Air fry at 380°F for 20-25 minutes, shaking every 7 minutes.
- 4
Season with garlic powder, pepper, and flaky salt while still hot.
- 5
Serve immediately with ketchup, garlic aioli, or malt vinegar.
Pro tip. The 30-minute soak removes surface starch — it's the difference between soggy and shattering fries. Cornstarch adds extra crunch. Dry them thoroughly or they'll steam instead of fry.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 40 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 230 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 370°F for 3-4 minutes. Shake the basket halfway — no oil needed, the surface still has plenty. Full reheat guide for french fries.
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