THE BEST Air Fryer French Fry (Ranking 7 Methods)

For my top 25 air fryer recipes check out my Ultimate Air Fryer Cookbook.

The complete breakdown and recipes for this video

For all the gear I used in this video

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[briannjoroge]

I will take method number 1 thank you very much! I simply don't have the patience to keep popping them into the fridge and spend a whole evening making fries

[MrPerez]

I think time is also important, not a lot of people will be frying those for 25 minutes, + 30 minutes in water + 30 minutes in the fridge so a 7 for a single fry might be better than a 7.5 if it takes 1hour more

[drac.]

3:57 Single Fry
6:19 Double Fry
8:38 The Heston (par boiled, fried twice)
11:57 Breaded
15:03 Cornstarch
16:53 Redemption
18:50 Leftovers

[richardpetty]

One characteristic of french fries was omitted: internal texture.

The very first french fries I ever made in my air frier were very thin, and while they were crispy as all get out, they were more like shoestring potatoes (like chips).

Later, I made “steak fries” by cutting them thickly, par boiling and drying them. I cooled them and sprayed them with oil, and those turned out the best because the inside of the fry was fluffy and wonderful.

[dookiemane]

Ahhh a man of culture. When ur single its easier to just air fry smaller portions of food so I am an avid air fryer user. Keep em coming. The way you make your wings is pretty spot on to how I've been making mine for years

[kevinkomdt]

Can you put timestamps for the individual cooking process in please? Makes it easier to watch :)

[futildesign]

Quick tip for drying the potato. Just pop-in the air fryer for 5min at 100F. The air flow will do the job.

[eebangpromotions]

I watched a BUNCH of your vids and then bought the exact Cosori. It's a game changer! Not put the main oven on for WEEKS. Thank you for your content. It's excellent.

[bookey]

My air fryer has a rotating mesh basket for cooking french fries...GAME CHANGER! Highly recommend!

[jimsmalleimb]

Hint: Never use an aerosol oil spray with an air fryer. Over time, the chemicals in the aerosol spray will destroy the non stick coating on the basket. Best to use regular oil in a pump type oil sprayer.

[daveb]

I quickly rinsed the fries (2 small potatoes), put in microwave for 3 min (who has time to boil water?, lol), then sprayed with coconut oil and put in my black and decker toaster oven which has a convection fan (same thing as air fryer but it also toasts my bread when needed so great value) at 380 degrees for 30 mins. Came out great. Thanks for video.

[SyBernot]

When I coat my fries I use potato starch (just take some potato flakes and blitz them in the food processor to make a powder.) Then I oil my fries and roll in the starch before frying. You can also add seasoning to the starch for a zing in the final product.

[shepshape]

I don't know about anyone else, but I'm happy with the first method. Easiest, least time-consuming, and if you just fry them a little longer the crispy levels will go up. Also perhaps at a higher temp. Also, salt, pepper, garlic powder and cajun seasoning is the way to go.

[philippstuetzner]

Not having any additional space for an airfryer (or any other kitchen tools i unfortunately desire so much), my go to solution for crunchy fries without having to actually fry them is: cut potatoes, give’emquick rinse, throw‘em in a bowl, add enough olive or sunflower oil and corn starch to get a lightly visible coating and throw them on some parchment making sure they do not touch each other as good as possible. Then pop them into the oven at around 200-220°C (390-430F), eventually give them a lil toss and bake until crispy. Salt and enjoy.

To me this is the tastiest, quickest and healthiest way to still those french fry cravings from time to time without owning an airfryer.

[dosani]

A slight variation on the techniques mentioned in the comments, that really works for me. Par-boil in salted water. Drain but reserve a bit of the starchy water, and put the potatoes back in the pan with a bit of the starchy water. Add your oil. Put the lid on the saucepan and vigorously shake. The oil and water will slightly emulsify and coat all the potatoes. Yes, some will break but that's OK. They'll become craggy and that will add to the crispness. Then I twice airfry shaking every few minutes, but don't bother with the fridge in the middle. Works every time. I also sometimes add paprika along with the oil in the saucepan before shaking.

[sjohnsonpiano]

I understand the comment about how labour intensive this seems. I take a day to process a bunch of fries following the heston / redemtion method. However, before doing the second fry, I freeze in meal size amounts and pull out a package to do the final fry for that meal. In my humble opinion, the fries are very crisp on the outside, and creamy on the inside. I find the effort worth it.

[CeeJayTheth]

The little edit @2:25 is pretty slick! It's subtle but it's neat!

[mywayforum]

Tbh it seems the best way to do is the single fried ones. You have them faster on your plate, you do not have to do a lot around them, less cleaning and there seems to be to small of a difference in comparison. Great informative video :)

[BrLa]

You should make a video about freeze drying foods for travel or prepping. It’s a way to preserve for long periods of time and I know quite a few people who’d be interested in seeing what you think about it. I saw a video in the past where a guy freeze dried foods and ground them into powders which he used in his foods for many years.

[georgiaross]

Frozen fries actually come out really great. I like the crinkle cut or the thick steak fries. I just spray them with a touch of olive oil and salt them before cooking.