I got an air fryer around Christmas this past year and I am obsessed! It was funny because I think Elsie got one too around the same time because she started texting me pictures of food she was making and was like, “You have to try an air fryer,” and I was like, “Dude, you got an air fryer?! I got an air fryer too.”
Ha! We must have been on a sister brainwave or something because we both had to check it out.
If you haven’t heard of an air fryer before, it’s pretty simple and mostly self explanatory. It’s a small appliance that uses hot air (and a little oil/fat) to cook foods.
It is similar to a very hot, broiling oven, but it’s much smaller and faster so it can cook/fry food in less time. So if you don’t want to turn on your oven (like in the middle of a hot summer), an air fryer is awesome.
Plus, the results are more like fried food than baked, meaning it can make things very crispy. I’m going to share my method for making french fries with an air fryer, because I think that’s probably one of the number one things people use them for.
And I LOVE that you can use very little oil/fat to make super crispy and delicious french fries at home. It’s way, way more healthy than deep fried french fries and I tend use even less oil than when I bake fries in the oven, so that’s pretty great, too.
The drawback of an air fryer is that it is an appliance that ultimately does something similar to what an oven can do. So for those with really small kitchens, too many appliances already, or no storage to speak of, an air fryer might be annoying to have around because it does take up space.
Anyway, I’m not really trying to sell you on an air fryer. You do you. But I got one and I’m loving it, so I’ve gotta share some an (easy) seasoned french fry recipe with you. It’s so good!
Looking for more air fryer inspiration? Check out these recipes!
- Crispy Air Fried Chickpeas
- Air Fried Okra
- Air Fried Baked Potatoes
- Air Fried Pickles
- Crispy Air Fried Brussels Sprouts
- Crispy Air Fried Wings
The below recipe makes two (maybe even three) servings and only uses two teaspoons of oil/fat. That’s right, just one teaspoon of oil per serving! And you get crispy french fries! I’m sorry for type yelling but it’s just pretty awesome!
My favorite fat to use is ghee, also known as clarified butter. But another option that works just as well is coconut oil. I have a feeling you could use a number of oils, but these are the two options I’ve tested so far and feel good recommending to you.
Just like oven baked french fries, you’ll want to peel, cut, and then soak the potato pieces for about 10 minutes. After that you just oil them up, season, and in about 15-20 minutes you’ll be eating crispy fries. It’s pretty quick!
You can cut your own fries or you can go with a fry cutter, like this! Of course the perfect pairing to me is with a veggie burger or an Italian beef sandwich (love these little cups for your dipping sauces too), but honestly any burger or sandwich is great.
If you’re aiming to keep things lighter, you might serve these alongside some steamed broccoli and baked fish or whatever you like at your house (grab an air-fryer cookbook to get some more ideas too).
But whatever you serve these with, if you have an air fryer, make these this weekend (and check out my favorite things to air fry) because you will not be disappointed. Happy fry-day! xo. Emma
Credits // Author and Photography: Emma Chapman.
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- 2 russet potatoes (about 500 grams once peeled)
- 2 teaspoons ghee or coconut oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon onion powder
- Peel and cut the potatoes into fries (thin but not 'shoestring'). Soak in water for 10 minutes. Drain and pat dry.
- In a large mixing bowl, toss the potatoes with the melted ghee or oil, as well as the seasoning so that everything gets coated well.
- Cook in the air fryer at 356°F for 16-20 minutes. After the first 8-10 minutes, toss the fries in the basket (be careful as it's hot) so all pieces get nice and crispy.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.