Fries cooked in a deep fryer or air fryer can be incredibly satisfying, but achieving that perfect crispiness is sometimes a challenge. Many home cooks turn to this popular appliance because it promises tasty fries with less oil and fewer calories, yet the texture can still fall short of restaurant-level crunch. The key often lies in technique and a little preparation that makes all the difference.
What matters most is reaching that delicate balance between a fluffy interior and a sturdy, golden crust. A recently circulated tip online offered a simple trick that helps fries become irresistibly crispy: soak the cut potatoes before cooking. This small step helps remove excess starch and prepares the surface to crisp up more effectively in hot air or hot oil, giving you that restaurant-like bite at home. This approach has gained traction as a practical method for improving texture without adding complexity to the process. [Citation: Culinary Experts, practical kitchen tips]
The trick to getting crispy french fries in an air fryer
- Potatoes suitable for frying
- Olive oil
- Salt
- Pepper
- Cold water
Achieving crispiness begins with selecting the right potato type. Starchy varieties, such as Russets, offer a fluffy interior that contrasts nicely with a crisp exterior after proper cooking. Before slicing, some cooks rinse and pat the potatoes dry to remove surface mud and excess starch. Then, cutting them into even sticks ensures a uniform cook. Soaking the sticks in cold water for about 30 minutes is a widely recommended step to draw out additional starch, which helps prevent sticking and promotes crisper edges when heated. After soaking, the fries are drained, thoroughly dried, and tossed with a small amount of olive oil, salt, and pepper to lightly moisten the surface and aid browning. A brief rest can also enhance texture by letting the moisture redistribute before the final cook. [Citation: Home kitchen technique guides]
When placed in the air fryer, the temperature and timing depend on the appliance, but a common starting point is around 200 degrees Celsius for roughly 20 to 25 minutes. Shaking the basket or turning the fries halfway through encourages even contact with the hot air, helping every piece become evenly crisp. For those using traditional deep frying, the same principles apply: start with thoroughly dried sticks, maintain a hot oil bath, and let them drain well after cooking to preserve texture. The goal is a crisp outer layer that gives way to a soft, fluffy center. [Citation: Frying best practices]
Three things you might not expect with air-fried potatoes
- Peel the potatoes and cut them into uniform sticks.
- Soak the sticks in cold water for about 30 minutes to remove surface starch.
- Drain thoroughly and rinse to remove any remaining starch and debris.
- Toss with olive oil, salt, and pepper to coat the surface evenly.
- Cook in a hot air fryer at about 200 degrees Celsius for 20 to 25 minutes, shaking halfway through for even browning.
The simple soaking trick, paired with careful drying and even coating, can elevate fries to a level that feels restaurant-fresh, great for enjoying at home with burgers, sandwiches, or a quick bite with friends. The result is fries that are blistered and crisp on the outside while remaining light and fluffy inside. In home kitchens across North America, this approach has become a reliable method for achieving that coveted crunch with less oil and fewer calories. [Citation: Everyday cooking tips from food enthusiasts]