You know that moment when your kid spots fries on a restaurant plate and suddenly everything else on the table ceases to exist? These air fryer french fries hit that same magic note — only this time, you get to feel a little smug about making them yourself. They’re golden, crispy, soft inside, and actually taste like potatoes.
The secret isn’t fancy equipment or endless soaking. It’s a simplified version of how your favorite restaurant french fries were probably made: a par-cook in hot water (blanch), a low and slow trip through the fryer to cook through, and then a long hangout in a hot tub of high-heat fry to get crispy. Except here, your air fryer does the “fry” part — no vats of oil, no popping grease, no cleaning up for hours afterward. Just perfect fries, every time.
Check out our carrot fries and veggie fries recipes!
These are fries for real life — easy, affordable, and a lot healthier than the drive-thru. You don’t need a culinary degree (or even much patience) to pull off that mix of crisp-on-the-outside, soft-on-the-inside texture.
What you do need is one large potato, a quick boil, and a little time in the air fryer. The result? Big potato flavor and that craveable contrast of creamy and crunchy — just like the restaurant fries your kid demolishes before you even unwrap your burger.
There’s almost nothing to this air fryer french fries recipe, which is kind of the point.
Optional flavor upgrades:
I won’t lie — there’s a little more process here than “dump in air fryer, press start.” But it’s still weeknight-friendly, and the payoff is huge.
Here’s the gist:
Want softer, more toddler-friendly air fryer french fries? Cut a couple minutes off the final cook. Want super crispy? Go all in for ten. The second fry is your control dial.
It’s the kind of side dish that earns a “Wow, did you make these?” from adults — and a happy silence from kids as they eat.
These air fryer french fries are a lighter, smarter take on the classic side dish — lower in oil but still packed with flavor and nutrients. Each child-sized serving offers potassium for muscle and heart health, vitamin C for immunity, and B6 for energy and brain development. The olive oil adds healthy fats that support growth, while the baking method keeps calories and grease in check.
Do I really need to blanch them first?
Yes. I know it’s tempting to skip it, but that quick 10-minute soak is what separates “pretty good” from “whoa.” It gives you that creamy, restaurant-style center.
Can I make them ahead?
Absolutely. Blanch and dry the fries, then refrigerate for up to a day before air frying.
What if I want to use sweet potatoes?
They’ll need slightly shorter cook times and a little more drying time upfront. Check the “Adapt” notes in the recipe for full instructions.
How do I reheat leftovers?
Pop them back in the air fryer for 3–4 minutes at 370°F. They’ll crisp right back up.
These air fryer french fries check every New Dad’s Kitchen box: simple, smart, and family-approved. They hit the same craving notes as takeout but skip the heaviness (and the drive). You’ll taste the difference in that first bite — crisp, creamy, deeply potato-y — and probably wonder why you ever thought the frozen bagged kind were “good enough.”
They’re not just a side dish; they’re a parenting hack disguised as a restaurant indulgence.
These air fryer french fries turn a single potato into golden, crispy perfection with a soft, fluffy center. Inspired by restaurant technique but made simple for home kitchens, they’re healthier, faster, and completely kid-approved.
While the water warms, slice the potato up with a french fry cutter,* making sure to separate any pieces sticking together. (*While you could manually cut the potato into fry shapes, why? A tower cutter like ours–which we found on a grocery store clearance shelf for $8–will cut the potato into mostly even pieces and save you literally hours of time.)
We sprinkle just a bit of Sazon seasoning on top–adds savory flavors without overwhelming a child’s palate. For a richer and more comforting mouthfeel, pour a bit of melted butter with garlic in it over the fries, or shake powdered Parmesan and dried oregano for a super savory taste.
To adjust the softness/crispness of the fries, it’s all in the second cook: drop down to 6-7 minutes at 385 if you want the fries browned but soft throughout; eight minutes for crisped edges but soft middles; or 10-11 minutes for super crunchy. If you want to make sweet potato fries, let the potato pieces sit in warm water for 20 minutes, then fully dry; heat at 340 for six minutes, then 375 for another six minutes. If still not to your desired level of crispness, heat at 375 in two minute intervals until ready.
Servings 5
Serving Size 6 french fries
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
