To start, wash and slice potatoes evenly. Place them in a bowl of cold water & rinse. Pour out the water and refill the bowl with cold water again. Allow the potatoes to soak for 15-30 minutes.
Next, drain the water and place the potatoes on a paper towel-lined baking sheet. Pat with paper towels to remove excess water. Allow the potatoes to air dry for a minimum of 15 minutes.
Return the dry potatoes to the mixing bowl and add avocado oil. Toss the potatoes to coat them lightly in oil. Add seasonings to the bowl and toss again to coat evenly.
Place the oiled and seasoned potatoes onto a cookie sheet or air fry tray. Spread the potatoes out into one layer.
Place the tray/basket into the Air Fryer with a prepared drip tray two rack spaces below the air fry tray to prevent any crumbs or drips from falling onto the bottom of the oven.
Air fry French Fries for 20 minutes turning with a spatula halfway through the cooking cycle. For extra crispy fries see the tips section.
Serve hot and crispy french fries with cheeseburgers and fry sauce on the side.
– The longer you soak the potatoes the more starch that can be removed. Resulting in a crispier air-fried French fry texture. – Don’t skip the air-drying step. When air frying you’re pulling the moisture out of the food to “fry” or “crisp up” the outside of the food. – For extra crispy fries turn the air frying temperature up to 500° after the initial 20 minute cooking time and air fry for an additional 5-8 minutes or until they reach your desired crispness. – Cut the fries as evenly as possible to avoid some of them from cooking faster than others. – Thin-cut fries will take less time than thick-cut fries, adjust your cooking time as needed. – Use AVOCADO oil. In the air fry range, you must use oils with a high smoking point to avoid filling your house with smoke. – Use Russett Potatoes-these have the best taste, texture, and shape for fries.