How To Make Hand Cut Fries In The Air Fryer Recipe

I finally perfected my method for Easy Air Fryer French Fries using hand-cut potatoes, very little oil, and a homemade seasoned salt you will want to keep on hand.

I always thought fries were just fries until I started making Air Fried Homemade French Fries at home. With russet potatoes and my homemade seasoned salt the results are weirdly addictive: golden, crunchy edges and soft centers that make you want to eat them all in one go.

I messed up a few times, trimmed them too thin, cooked a batch that was limp, but then something clicked and now even my friends ask how I get them so good. If you like Crispy Air Fryer French Fries you’ll be curious to see what small tweaks do to the final bite.

Ingredients

• Russet potatoes: high in carbs and fiber, they’re filling and give great fry texture.
• Cornstarch: makes fries extra crispy by grabbing surface moisture when tossed in oil.
• Vegetable or avocado oil: adds fat for browning, helps crispness, avocado oil has healthier fats.
• Cold water for soaking: pulls away excess starch so fries wont stick and crisp better.
• Seasoned salt: salt brings out flavor, paprika adds smoke, garlic gives savory punch.
• Parmesan: optional umami boost and salty richness, melts a bit and adds crunchy bits.
• Parsley: fresh herb brightness, adds color and a little vitamin K, makes plate pop.

Ingredient Quantities

• 2 large russet potatoes (about 1.5 lb / 700 g)
• 1 teaspoon cornstarch or potato starch (for extra crispiness)
• 1 tbsp vegetable oil or avocado oil
• cold water (for soaking)
• homemade seasoned salt
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper, freshly ground if you got it
  • pinch cayenne (about 1/8 tsp) optional

• optional: grated parmesan or chopped parsley for serving

How to Make this

1. Mix the homemade seasoned salt: stir together 1 tsp kosher salt, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper and a pinch cayenne (about 1/8 tsp) and set aside.

2. Wash and (optional) peel 2 large russet potatoes. Cut into hand cut fries about 1/3 to 1/2 inch thick so they cook evenly, some variation is fine, real fries don’t have to be perfect.

3. Put the cut fries in a bowl of cold water and soak at least 30 minutes to remove excess starch, or up to a few hours in the fridge if you got time.

4. Drain and rinse the fries, then spread them on clean towels and pat them super dry. Moisture is the enemy of crispness so be thorough.

5. Toss the dried fries with 1 teaspoon cornstarch (or potato starch) until lightly coated, shake off any big clumps.

6. Add 1 tablespoon vegetable or avocado oil and toss again so every fry gets a thin film of oil.

7. Preheat your air fryer to 400°F (200°C). Arrange fries in a single layer in the basket, do not overcrowd. Work in batches if needed for maximum crisp.

8. Air fry for about 15 to 20 minutes, shaking or flipping the fries every 5 minutes so they brown evenly. Cook longer for darker, crisper edges, keep an eye near the end.

9. As soon as the fries come out hot, sprinkle the seasoned salt and toss so it sticks. Finish with optional grated parmesan or chopped parsley and serve right away.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for slicing the potatoes into even fries
2. Vegetable peeler, optional if you wanna peel ’em
3. Large bowl for the cold water soak
4. Colander or fine mesh strainer to drain and rinse the fries
5. Clean kitchen towels or paper towels, lots of ’em to pat the fries super dry
6. Small bowl plus measuring spoons to mix the seasoned salt and measure cornstarch/oil
7. Tongs or a spatula to toss and flip the fries while cooking
8. Air fryer with basket, and a simple kitchen timer (or your phone) to keep track of cook time

FAQ

How To Make Hand Cut Fries In The Air Fryer Recipe Substitutions and Variations

How To Make Hand Cut Fries In The Air Fryer

Why these fries work: they get that crunchy outside and fluffy inside without deep frying, and the cornstarch trick makes a big difference. They’re easy, just a little patience with soaking and drying is all you need.

Ingredients
– 2 large russet potatoes (about 1.5 lb / 700 g)
– 1 teaspoon cornstarch or potato starch
– 1 tbsp vegetable oil or avocado oil
– cold water (for soaking)
– homemade seasoned salt (mix together)
– 1 tsp kosher salt
– 1/2 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp black pepper
– pinch cayenne (about 1/8 tsp) optional
– optional: grated parmesan or chopped parsley for serving

Method
1. Prep the potatoes. Wash the potatoes well. You can peel them or leave the skin on, your call. Cut into even sticks about 1/3 to 1/2 inch thick so they cook evenly. Try to keep pieces similar size.

2. Soak. Put the cut fries in a bowl of cold water and let them soak at least 30 minutes, up to 1 hour. This pulls out extra starch and helps them get crispy. If you’re in a rush, even 15 minutes helps.

3. Dry them good. Drain and spread the fries out on a clean towel or paper towels. Pat them dry, squeeze gently if you need to. This step matters more than you think, wet fries will steam and get soggy.

4. Coat for crunch. Toss the dry fries with the teaspoon of cornstarch so they get a light dusting. Then add the tablespoon of oil and toss again to coat evenly. The cornstarch plus oil makes a nice crust.

5. Preheat the air fryer. Set to 375°F (190°C) and preheat for 3 minutes.

6. Cook in batches. Don’t overcrowd the basket. Arrange a single layer of fries with a little space between them. Cook at 375°F (190°C) for 8-10 minutes to start cooking through, then raise heat to 400°F (200°C) and cook another 8-12 minutes until golden and crisp. Shake the basket or toss the fries gently halfway through each stage so they brown evenly. Total time usually 16-22 minutes depending on thickness and your air fryer model.

7. Season right away. As soon as fries come out, sprinkle with the homemade seasoned salt so it sticks while the fries are still hot. If you want, add grated parmesan or chopped parsley now.

8. Serve hot. Eat them right away for best texture. If you’re making a big batch keep warm in a single layer on a sheet pan in a 200°F oven for a few minutes while you finish the rest.

Tips and trouble shooting
– If fries are soft not crispy, they were probably overcrowded or not dry enough. Do smaller batches and dry longer.
– For extra even crispness cut fries all the same thickness.
– Sweet potatoes will take a little less time and wont crisp as much, but taste amazing.
– Want ultra-crispy? Try a very light spray of oil at the high temp finish.

Substitutions

• Russet potatoes: swap with Yukon Gold for creamier centers, or sweet potatoes for a sweeter flavor (note sweet potatoes crisp less).
• Cornstarch: use potato starch or arrowroot powder instead, or skip it and dust with a little flour if needed.
• Vegetable oil: use avocado oil, light olive oil, or a neutral oil spray to cut down on pooling oil.
• Homemade seasoned salt: use store-bought seasoned salt, Cajun seasoning, or just kosher salt plus extra smoked paprika and garlic powder if you dont have the mix.

Pro Tips

1) Soak in really cold water, and if you got time leave them a few hours in the fridge. It pulls out starch and makes a world of difference, just change the water if you soak overnight so it dont get cloudy.

2) Dry em like your life depends on it. Lay them on towels, press or spin in a salad spinner, then pat again — any surface moisture = steam = soggy fries.

3) Use just a light dusting of cornstarch or potato starch, not a dump of it. Too much gives chalky spots, but a thin coat helps the oil grab and makes the crust super crisp. Potato starch is slightly better if you got it.

4) Don’t overcrowd the basket. Cook in batches, preheat the fryer, and shake or flip every few minutes. For extra crunch try a two-stage cook: a lower temp to finish the inside then crank it up at the end for browning, but keep an eye so they dont burn.