Golden Crispy Air Fryer French Fries – Fluffy Inside

Name: Golden Crispy Air Fryer French Fries – Fluffy Inside
Total time: 70 min
Yield: 4
Ingredients: 900g (2 lbs) Russet potatoes (or frying potatoes); 1 tablespoon salt, divided; 2 tablespoons canola or vegetable oil

Golden and crispy french fries cooked quickly in the air fryer, with a fluffy interior.

Time: 70 min4 servingsDifficulty: Easy200°CVegetables

Steps

1
Peel the potatoes and cut them into sticks about 0.5 cm thick (julienne or with a potato cutter).
2
Rinse the sticks, then soak them in cold water with 1 tablespoon of salt for at least 30 minutes (or overnight in the fridge).
3
Drain the water, rinse the potatoes again, and dry them very well with paper towels – the drier they are, the crispier they will be.
4
Drizzle with oil and toss well to coat evenly.
5
Place them in the air fryer basket and cook at 200°C (390°F) for 25–30 minutes. Shake the basket every 5–10 minutes for even cooking. Sprinkle with additional salt to taste and serve immediately.

Shopping list

900g Russet potatoes, 1 tbsp salt (divided), 2 tbsp canola or vegetable oil

Recipe story

French fries were popularized in Belgium and France in the 17th century, quickly becoming a beloved snack worldwide. The classic recipe involves deep-frying in oil, but the air fryer version significantly reduces fat content. In the United States, french fries are often served alongside burgers or as a side dish. This modern method retains the desired crispy texture.

Ingredient Secrets

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Potato

Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.