These fries are restaurant level good. And they couldn’t be easier to make.
I’ll be honest – it took me some time to get into my air fryer. Everyone talks about how obsessed they are with theirs and I don’t know, it just took me some time to get into mine.
But, since I did, I haven’t been able to stop making recipes with it. It’s so easy to use! And everything comes out so perfectly crispy!
So now, let’s talk about these fries. First things first is that nothing will ever beat a good fast food French fries. Ever. Something about that greasy, soggy and crispy deliciousness is just well.. delicious.
But, it’s also really fun to make your own version at home! And just like all foods can fit, there’s room for both in your diet.
I sprinkled fresh parsley and parmesan on top of these fries to give them a little something extra and wow – highly recommend. They work perfectly as a side dish with any meal. I actually had them with these Cheesy Broccoli + Chickpea Fritters this week!
Now, the important question: ketchup, ranch or honey mustard? For me, it’s easily 1) ranch, 2) honey mustard and 3) ketchup 🙂
Potatoes
Use Yukon Gold or russet potatoes here – either will work. The key is to slice them thinly so that the shape already resembles a good restaurant or fast food fry.
I also tried this recipe both with and without soaking the potatoes first. For some reason, soaking them first yields a crispier fry.
Skin on or off?
Totally up to you here! I left the skin on, mostly because because it was easier than peeling, but also because I love the texture and fiber that the skin provides. Either way, they’ll work and be delicious.
Notes
- Oil: Swap olive oil for another high smoke point oil, like avocado oil, if you want.
- Seasonings: I used onion powder and garlic powder but seriously, anything goes. And more seasoning the better here! We want our fries to taste good.
- Cooking: If you don’t have an air fryer, you can still make these in the oven. Cook fries for about 10-15 minutes on each side of 375 F or until cooked through. Broil them for a minute or so at the end to get that crisp.
- Storage: Store your fries in an airtight container in the fridge for 3-4 days. I highly recommend reheating in the air fryer again for a minutes so they get nice and crispy again.
Ingredients
- 2 medium russet or Yukon Gold potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt
- Pepper
- Optional garnish: fresh parsley parmesan cheese
Instructions
- Wash and dry potatoes. Slice into thin slices, and then into thin sticks. The shape should resemble fast food French fries.
- Soak the sliced potatoes in warm water for about 10 minutes. Dry thoroughly.
- In a large bowl, toss potatoes with olive oil, garlic powder, onion powder, salt and pepper. Add to an air fryer and spread out in a single layer.
- Cook in the air fryer on 375 for 15 minutes, flipping fries halfway through.
- Garnish with fresh chopped parsley and grated parmesan cheese.
