Air Fryer French Fries with Spicy Mayo Dip
Crispy, golden French fries made in the air fryer with minimal oil for a healthier twist on the classic side dish. These russet potato fries are seasoned with garlic powder, salt, and pepper, then served with a tangy sriracha mayo dip that adds the perfect kick. The air fryer creates an incredibly crispy exterior while keeping the inside fluffy and tender. Perfect as a side dish for burgers, sandwiches, or as a snack for game day. The key to success is soaking the cut potatoes to remove excess starch and patting them completely dry before cooking.
Ingredients
- 2 pound Russet Potato, cut into 1/2-inch piecesYukon Gold1:1none
slightly less fluffy texture
- 3 tablespoon Cooking Oil, divided
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Garlic Powder
- Ketchup, for serving(optional)
- ½ cup Mayonnaise
- 2 tablespoon Sriracha
- 1 tablespoon Ketchup, for dip
- 1 Lime, juiced
- ½ tablespoon Brown Sugar
Instructions
- 1
Cut potatoes into half-inch lengthwise pieces and ensure they are evenly sized
- 2
Soak cut potatoes in cold water for at least 30 minutes
- 3
Mix together salt, black pepper, and garlic powder in a small bowl
- 4
Combine mayonnaise, ketchup, sriracha, brown sugar, and lime juice in a mixing bowl until well combined
- 5
Drain potatoes and pat completely dry with paper towels
- 6
Toss dried potatoes with 1 tablespoon of oil in a mixing bowl
- 7
Place potatoes in air fryer basket and cook at 350°F for 12-15 minutes, shaking halfway through
- 8
Remove basket, sprinkle with seasoning mixture, and toss with remaining oil
- 9
Continue cooking for 10-12 minutes more until golden brown
- 10
Serve hot with spicy mayonnaise and ketchup
Tips
Soaking the potatoes removes excess starch for crispier fries - don't skip this step.
Make sure potatoes are completely dry before adding oil to prevent splattering.
Don't overcrowd the basket - cook in batches if needed for even browning.
Good to Know
Store leftover fries in refrigerator for up to 3 days. Reheat in air fryer for best results.
Cut and soak potatoes up to 4 hours ahead. Pat dry just before cooking.
Serve immediately while hot and crispy for best texture.
Common Mistakes
Pat potatoes completely dry to avoid oil splattering and achieve maximum crispiness.
Don't overcrowd the basket to ensure even air circulation and browning.
Substitutions
slightly less fluffy texture
FAQ
Can I use other types of potatoes?
Yes, but russets work best for fluffy interiors. Yukon Gold will be creamier but less fluffy.
How long do leftover fries keep?
Store in refrigerator for up to 3 days. Reheat in the air fryer for 2-3 minutes to restore crispiness.
Can I freeze these fries?
Yes, freeze cooked fries for up to 3 months. Reheat directly from frozen in air fryer for 5-7 minutes.