Serves: 2–4
Total time: About 1 hour
Ingredients
- 1½ pounds russet potatoes, peeled
- 2 tablespoons vegetable oil, divided
- ½ teaspoon salt, plus more to taste
- Pepper, to taste
Instructions
- Slice the potatoes lengthwise into ½-inch-thick planks. Stack 3 or 4 planks at a time and cut them into ½-inch-thick fries.
- Place the fries in a large bowl of water and rinse off the excess starch. Drain and repeat until the water stays clear. Cover with hot tap water and soak for 10 minutes.
- Drain the fries, spread them on a rimmed baking sheet lined with paper towels, and pat them thoroughly dry.
- In a clean, dry bowl, toss the fries with 1 tablespoon of the oil. Transfer them to the air-fryer basket and cook at 350°F for 8 minutes.
- Transfer the fries back to the bowl and toss gently to redistribute them. Return them to the air fryer and cook at 350°F for another 5–10 minutes, until softened and pale golden; the tips may have a few brown spots.
- Return the fries to the bowl and toss with the remaining 1 tablespoon oil and ½ teaspoon salt. Place them back in the air fryer, increase the temperature to 400°F, and cook for 15–20 minutes, until golden and crisp. Every 5 minutes, transfer them to the bowl, toss gently, and return them to the basket.
- Transfer to a serving plate, season with additional salt and pepper to taste, and serve immediately.
Cooking tip
Toss the fries in the bowl rather than in the basket for more even cooking and fewer broken fries. Keep the same tossing bowl throughout cooking without washing it; the oil left in the bowl helps the fries crisp.
Adapted from America’s Test Kitchen, “Air-Fryer French Fries,” by Katherine Perry, from Air Fryer Perfection.