Homemade Air Fryer French Fries
Nothing beats the crispy, golden perfection of homemade air fryer potatoes. These simple French fries combines garlic, Parmesan, and fresh herbs for a flavorful twist that’s ready in under 30 minutes.
Why you’ll love this recipe: These irresistibly crispy, flavorful French fries are made with minimal oil and fuss—perfect for a quick, healthier homemade treat.
This delicious air fryer potato recipe comes from Barbara’s latest cookbook: Barbara Bakes Favorite Recipes. (More on that below.)
Air frying your French fries is a healthier swap than deep frying because it uses much less oil. It also has less mess and just as much flavor!
Adding parmesan, garlic, salt, and pepper takes the flavor to the next level.
Ingredient Notes
Granulated garlic is less potent than garlic powder. You can use powder in a pinch, but I recommend starting with 1 teaspoon and adding more if desired.
Parmesan cheese should be freshly grated. (We like to use a microplane for this.) You can use pre-shredded cheese; however, we’ve found this doesn’t adhere to the fries as well.
Double check your olive oil to ensure it is suitable for sautéing or frying. (Save your fancier EVOO for salad dressings.) You could also sub another high smoke point oil like avocado oil.
We use russets (aka Idaho potatoes) in this recipe because they are a high-starch, low-moisture variety, which makes them easier to crisp.
While you can sub other varieties like Yukon Gold potatoes, they’re more likely to yield soggy fries.
How to Cut Potatoes for Homemade Air Fryer French Fries
While I’m peeling and cutting the potatoes, I like to pop them in cold water until they’re all cut. (This prevents them from turning pink and helps to remove the starch so it’ll crisp up better.)
America’s Test Kitchen recommends to soak homemade French fries for at least 30 minutes, but I never have the patience to wait that long.
Drain them and pat completely dry with paper towels to help ensure your fries crisp up well.
You can cut them in a traditional fry shape or thin potato wedges.
- Wedges will have a longer cooking time than the traditional, smaller fry shape.
- Cut the potatoes in similar size pieces so all slices cook in the same time.
- Peeling is optional, but I find that leaving the skins on allows the wedges to hold their shape.
We don’t have a fancy potato slicer, so we just use a sharp knife. Make sure to slice off the bottom of the potato as shown in this video—it gives you a stable base and makes the potato so much easier to cut.
Testing Notes
We tested this air fryer recipe in a basket-style air fryer (both the the Instant Vortex and Cosori TurboBlaze).
If you wish to use a toaster oven–style air fryer, you’ll get the crispiest results with a mesh basket or a wire rack over a rimmed cookie sheet. (Spray the rack with nonstick spray, then place the fries in a single layer on top.)
To double this recipe, we recommend making it in separate batches. If you overcrowd the basket, the hot air has a hard time getting to all the potatoes, and your fries will cook unevenly.
If you have leftovers, allow to cool and refrigerate in an air-tight container for up to 4 days. To reheat, preheat the air fryer and cook until warmed through, watching closely. (Reheated fries are rarely as crisp as fresh-cooked ones.)
Flavor Variations
You can prep your potatoes the classic way: just olive oil, salt, and pepper. (Serve with ketchup or your favorite fry sauce.)
However, when we’re making homemade air fryer French fries, I prefer something with a little more flavor.
You can also add your favorite herbs (think rosemary and sea salt) or spice blends (we love the Red Robin seasoning, the Potato Slayer seasoning, or a sprinkle of dry Ranch seasoning).
For maximum flavor, taste a fry or two right out of the air fryer and add extra seasoning if needed. This makes a *huge* difference!
Regardless of how you serve them, this recipe will deliver golden, crispy potatoes every time!
About Barbara’s Latest Cookbook
As Barbara has approached retirement, she’s been stepping back from the two blogs she founded.
However, even though she’s working less, her passion for cooking is stronger than ever.
With her latest project, she has gathered her all-time favorite Barbara Bakes recipes into a keepsake cookbook: Barbara Bakes Favorite Recipes.
This cookbook is a labor of love for everyone who has baked along with her.
Barbara has collected her favorite snacks and breads, sweet breakfasts, savory mains, and several chapters of desserts. She’s also included her best baking tips—perfected over decades in the kitchen.
It’s everything you need to make cooking easier and more fun.
Barbara poured her heart into this book, and we’re so excited to share it with you! Preview and order your copy here.
More Sides, Snacks and Appetizers
We love making easy sides, snacks, and appetizers in our air fryer and electric pressure cooker:
- Air Fryer Mozzarella Sticks
- Green Bean “Fries”
- Grape Jelly Meatballs
- Spinach Artichoke Dip
- Air Fryer Tater Tots
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Garlic Parmesan Air Fryer Potatoes
Ingredients
- 2 russet potatoes washed and peeled
- 1 tablespoon olive oil
- 1 tablespoon granulated garlic
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon finely chopped fresh parsley optional, for garnish
Instructions
- Preheat the air fryer to 400°F.
- Cut the potatoes into thin wedges or a traditional French fry shape. Place the potatoes in a large bowl.
- Drizzle olive oil over the potatoes and toss gently until the potatoes are evenly coated.
- Sprinkle in the garlic, Parmesan cheese, salt, and pepper.
- Place in the air fryer basket and fry for 20 to 25 minutes for wedges OR 10 to 15 minutes for smaller French fries, until golden and crispy, stirring halfway through to ensure even cooking.
- Remove the potatoes from the air fryer basket and season with additional parmesan, salt, and pepper to taste. Garnish with the chopped parsley. Serve immediately.
Nutrition
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