Serves 4 | Prep 10 min | Cook 20 min
Hand-cut fries that come out of the air fryer golden and crisp, then get tossed while hot with melted butter, garlic and parmesan. Soaking the cut potatoes first is the small trick that makes them properly crunchy outside and fluffy inside.
Ingredients
- 2 large russet potatoes, cut into fries
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted
- 3 cloves garlic, minced
- 1/3 cup grated parmesan
- 1 tbsp chopped parsley
Instructions
- Soak the fries in cold water for 10 minutes, then pat dry.
- Toss with olive oil, salt and pepper.
- Air fry at 400°F for 20 minutes, shaking the basket halfway, until golden and crisp.
- Toss the hot fries with melted butter, garlic and parmesan.
- Serve right away, sprinkled with parsley.
Tips
- Dry the fries thoroughly after soaking — surface moisture stops them crisping.
- Shake the basket halfway so the fries cook and color evenly.
- Add the garlic butter and parmesan the moment the fries come out, while they’re hot, so everything clings.
Storage
Fries are best eaten immediately. Leftovers keep in the fridge for up to 2 days and can be re-crisped in the air fryer at 400°F for 3–4 minutes.
FAQ
Why soak the fries?
Soaking draws out excess starch, which helps the fries crisp up instead of going limp, and stops them sticking together.
Can I use frozen fries?
Yes — air fry from frozen following the same temperature, shaking halfway, and add the garlic butter and parmesan at the end.
Which potatoes work best?
Russets are ideal because their high starch content gives a fluffy middle and crisp edges.