Air Fryer French Fries

Let's cook

1. 1

   Soak to remove starch

   Soak the cut potatoes in cold water for at least 30 minutes, changing the water once. The water will turn cloudy — that is surface starch that would otherwise make them gluey.

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   Thirty minutes minimum. This step separates real fries from soft potato sticks.

2. 2

   Dry completely

   Drain and dry the batons thoroughly in a clean tea towel. Any remaining water steams them instead of crisping.

3. 3

   Oil lightly

   Toss with just one tablespoon of oil plus the salt, garlic powder, and paprika. More oil makes them heavy rather than crisper.

4. 4

   Cook low first

   Air fry at 300°F (150°C) for 12 minutes, shaking twice. They will look pale and unappealing — this stage cooks the interior.

5. 5

   Then blast hot

   Raise to 400°F (205°C) for 8–10 minutes, shaking twice, until deep golden and crisp at the edges.

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   The two-temperature method is exactly what double frying does in oil, without the oil.

6. 6

   Salt immediately

   Tip into a bowl and toss with flaky salt while still blazing hot, so it sticks.

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