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Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain a temperature of around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt.

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Heat the oil over medium-low heat to 325 F. Cook the potatoes in the oil for 6 to 8 minutes, or until they're soft and a slightly golden color. Remove the fries from the oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to the paper-lined pans to drain.

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Sprinkle with salt and pepper. Place the fries in a single layer on a baking sheet at 400° F in the lower-third of the oven for 15-20 minutes. Remove, toss, place in a single layer, and bake for 10 more minutes or until brown and crispy. Transfer to paper towels and season them immediately with salt.

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Air fry the potatoes: Remove the air fryer basket and add the potatoes, positioning them as evenly as you can. Set the timer for 10 minutes and fry the potatoes. Slide the basket out, toss the potatoes to redistribute them—you may notice some spots look more air fried than others. Fry for another 10 to 12 minutes, until they start to look dry.

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Pat with paper towels until thoroughly dry. Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add potatoes to the hot oil and fry for about 5 minutes, stirring and flipping the potatoes occasionally. Use a slotted spoon to transfer potatoes to a paper towel-lined plate.

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How To Make Air Fryer French Fries. Prep the Potatoes: Wash the potatoes and pat dry. You can peel them if you want or leave the peel on. Slice them in ½ inch sticks. Season: Toss the potatoes with olive oil, salt and pepper, then place in the air fryer basket. Fry: Air fry for 20 minutes at 370°F.

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Spread French fries evenly on prepared baking sheet in a single layer. Bake for 45 to 60 minutes until browned and crispy. After about 25 minutes you'll want to gently turn the oven fries over and then again every 10 minutes after that for even browning. Use a thin, stiff spatula for best results.

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To Fry: Pour 3 inches of vegetable, canola, or peanut oil into a large, deep pot and heat to 300 degrees F.Cook the fries in small batches, adding them to the hot oil, until tender, about 4-5 minutes.Remove them to a paper-towel lined plate as they cook. Increase the heat of the oil to 400 degrees F. Return small batches at a time to the oil and cook for 1-3 minutes, until golden and crisp.

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Blot off excess water and let cool completely, at least 10 minutes. Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat. Preheat an air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket.

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While this is a recipe for from-scratch French fries cut from fresh potatoes, the air fryer does a great job heating up frozen fries. Put the frozen fries in the air fryer in a single layer (do not defrost), breaking up any that stick together. Mist with nonstick spray, then air fry the frozen fries at 400 degrees F for 10 to 15 minutes.

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Using either a heavy-bottomed saucepan at least 8" wide and checking the temperature with a thermometer, or a dedicated deep fryer, add enough tallow to come a few inches up the pot, heating it to 325F. Add about half the potatoes and fry for 5 minutes, stirring occasionally. Remove them to a paper towel-lined plate, and let sit for 5 minutes.

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Fry the Potatoes. Bring at least 2 inches of oil in a large heavy pot to 325 F. Once the oil is hot, fry the potatoes for about 5 minutes. Work in batches if you're making more than one or two potatoes' worth. Adding too many fries at one time will bring down the temperature of the oil and cause soggy fries.

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Cut the potatoes into even ¼-inch thick strips. Rinse the fries in cold water and thoroughly pat dry. Add the fries into a large bowl and drizzle with the oil and toss. Sprinkle seasonings over the fries and toss again. Transfer the fries into the air fryer basket* and cook at 380 for 10 minutes.

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