https://thyme-with-niki.uk

Crispy Air Fryer French Fries

Thyme-seasoned fries with crisp edges and fluffy centres

Homemade air fryer fries made with soaked russet potatoes, thyme, salt and pepper.

Servings 4

Prep 1 hr 10 min

Cook 20 min

Total 1 hr 30 min

Difficulty Easy

Ingredients

680 g Russet potato scrubbed and sliced lengthways into 6–12mm fries (Equivalent to 1.5lb; peel if preferred)
10 ml Vegetable oil (Another neutral vegetable oil may be used)
1 tbsp Fresh thyme leaves picked and chopped (Alternatively, use 1 teaspoon dried thyme)
½ tsp Fine sea salt (Regular salt may be used)
¼ tsp Black pepper freshly cracked

Cut and soak the potatoes Scrub the potatoes thoroughly, then slice them lengthways into fries approximately 6–12mm thick. Place them in a bowl of ice water and soak for at least 1 hour. For advance preparation, they can be refrigerated in the water for up to 24 hours.
Soak the potatoes: 60 min
Preheat the air fryer Preheat the air fryer to 200°C for about 15 minutes.
Preheat the air fryer: 15 min
200°C (392°F) air fryer
Dry and season Drain the potatoes and spread them over a clean tea towel or kitchen paper. Pat them completely dry, transfer them to a bowl and toss with the oil, thyme, salt and black pepper until evenly coated.

Cook the first side Arrange the potatoes as evenly as possible in the air fryer basket. Air fry at 200°C for 10 minutes.
First air-fry: 10 min
200°C (392°F) air fryer
Toss and finish cooking Pull out the basket and toss the fries so that they cook evenly. Return them to the air fryer for another 10–12 minutes, removing any pieces that brown too quickly, until the fries look dry, golden and crisp.
Final air-fry: 11 min
200°C (392°F) air fryer
Cool and serve Transfer the fries to a serving bowl and leave them for a few minutes so the exterior can become crisper. Taste and add extra thyme, salt or black pepper as desired before serving.
Cool the fries: 3 min

Recipe from https://thyme-with-niki.uk