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Close-up of hand-cut Air Fryer Fries with blistered edges and fresh parsley dusting.

Air Fryer Fries: The Ultimate Crispy Skin-On Recipe

Master the art of Air Fryer Fries with this hand-cut, skin-on recipe. Achieve gastropub-quality golden brown results with blistered edges, fresh parsley, and a perfect crunch every time.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Side Dish, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2 lbs Russet Potatoes Hand-cut, skin-on
  • 2 tbsp Avocado Oil Or high-heat olive oil
  • 1 tsp Fine Sea Salt Divided
  • 1 tbsp Fresh Parsley Finely chopped
  • 1/4 cup Tomato Ketchup Glossy, for serving

Equipment

  • 1 Air Fryer Basket style preferred
  • 1 Large Mixing Bowl For soaking and tossing

Method
 

Preparation
  1. Slice the washed Russet potatoes into uniform 1/4-inch sticks, leaving the skin on for texture.
  2. Submerge the potato sticks in a bowl of ice-cold water for at least 30 minutes to remove starch.
  3. Drain the potatoes and pat them completely dry with a clean kitchen towel. Moisture is the enemy of crispiness.
Cooking Process
  1. Preheat the air fryer to 375°F (190°C). Toss the dry potatoes with oil and half of the sea salt in a bowl.
  2. Cook the fries at 375°F (190°C) for 15 minutes, shaking the basket vigorously every 5 minutes.
  3. Increase heat to 400°F (200°C) and cook for 5-8 more minutes until golden brown with blistered edges.
  4. Remove from the air fryer and immediately toss with the remaining sea salt and fresh parsley flakes.

Notes

Always soak the potatoes to ensure they don't turn out gummy.
Don't overcrowd the basket; cook in batches if your air fryer is small.