Crispy Air Fryer Garlic Herb French Fries

The Story of My First French Fry

I was seven years old. My grandma made fries in a big pot of oil. The kitchen smelled like heaven. I burned my tongue because I couldn’t wait. I still laugh at that.

Now we have air fryers. No big pot of oil needed. It feels like magic. You get that crispy taste with just a spoonful of oil. What was your first favorite snack? I’d love to hear.

Why We Soak the Potatoes

This step seems silly. But it matters so much. Soaking pulls out extra starch. That starch makes fries soggy. We don’t want that.

Dry potatoes get crispier. Trust me on this. It’s the secret to a perfect fry. The ten minutes is worth the wait. Your patience will be rewarded.

The Magic of Garlic & Herbs

Let’s talk about the seasoning. Garlic powder, herbs, a little paprika. Doesn’t that smell amazing? It coats every fry with flavor.

Fun fact: The “Italian Seasoning” mix was invented in America! It’s a happy blend. This matters because food should delight all your senses. Taste and smell work together. What’s your favorite smell in a kitchen? Mine is garlic cooking.

Shake It Up!

Here is my mini-anecdote. I once forgot to shake the basket. The fries on top were pale. The ones underneath were perfect. I learned my lesson.

Shaking is not just busy work. It gives every fry a chance to get crispy and golden. It matters for even cooking. Do you have a cooking mistake that taught you something? We’ve all been there.

Serve Them With Love

Take them out hot. Serve them right away. That first crunch is the best sound. See the nutrition facts? These are a treat you can feel good about.

Food is about sharing. It’s about making memories. That matters more than a perfect recipe. These fries are just a tool for joy. Who will you share your first batch with?

Ingredients:

Ingredient	Amount	Notes
Potatoes, large	3	scrubbed
Extra-virgin olive oil	1 Tablespoon
Garlic powder	1 Tablespoon
Onion powder	½ teaspoon
Italian Seasoning	1 ½ tablespoons	oregano, thyme, rosemary and basil
Paprika	½ teaspoon

My Crispy Garlic Herb Fries: A Little Story & The Recipe

Hello, my dear. Come sit at the counter. Let’s make my favorite crispy fries. I love using the air fryer now. It reminds me of my old oven, but faster. These fries smell like a summer herb garden. Doesn’t that smell amazing?

We start with good potatoes. Scrub them clean, just like washing garden carrots. The secret is a quick soak in warm water. It washes away extra starch. This helps them get super crispy. I learned that from my friend Marie. I still laugh at that. We used to make soggy fries!

Now, for the steps. Follow along with me. It’s easy as pie, maybe easier.

Step 1: Set your air fryer to 370 degrees F. Slice your scrubbed potatoes into long strips. Think of thick matchsticks. Soak them in a bowl of warm water for ten minutes. This is the crispy magic step. Then drain them and let them dry on a towel.

Step 2: Mix your seasonings in a small bowl. Use garlic powder, onion powder, paprika, and Italian herbs. Stir them with a fork. It makes a pretty, speckled dust. My grandkids call it “fairy dust” for potatoes. It always makes me smile.

Step 3: Dry your potato sticks well with a towel. Toss them in a bowl with the olive oil. Sprinkle your seasoning mix all over. Toss, toss, toss! Get every piece coated. (My hard-learned tip: Dry potatoes are crispy potatoes. Wet ones will steam.)

Step 4: Place fries in the air fryer basket. Lay them in a single layer. You might need two batches. Cook at 370ºF for 12 minutes. Shake the basket well at the 6-minute mark. This flip gives them an even, golden crunch. What’s your favorite dipping sauce? Share below!

Step 5: When done, pour them into a bowl immediately. They are best hot and fresh. Listen to that crunch! Serve them right away. I promise they won’t last long.

Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Snack, Side Dish

Three Fun Twists to Try Next Time

Once you master this, try a twist. It’s fun to play with your food. I do it all the time. Here are three ideas my family loves.

Cheesy Parma-Herb: After cooking, toss fries with grated parmesan. The heat makes it melt slightly. So good.

Spicy Cajun Kick: Swap the Italian herbs for Cajun seasoning. Add a tiny pinch of cayenne if you’re brave. It has a nice warmth.

Breakfast Fries: Use sweet potatoes instead. Season with just salt, pepper, and a dash of cinnamon. Serve with eggs. Delicious!

Which one would you try first? Comment below!

How to Serve Your Masterpiece

These fries are a star. But even stars need a good partner. For a simple supper, I serve them with a juicy burger. Or just a big green salad. You could pile them next to grilled chicken.

For drinks, I have two choices. A cold, fizzy lemonade is perfect for everyone. My husband likes a pale ale with his. The crisp beer cuts through the herbs nicely. Which would you choose tonight?

Finally, don’t forget the dipping sauce. Ketchup is classic. But try garlic aioli or a cool ranch dip. It’s all about what makes you happy. Now, go enjoy your creation.

Keeping Your Fries Crispy and Happy

Let’s talk about keeping leftover fries. They are best eaten right away. But life happens! To store them, let them cool completely first.

Then pop them in a sealed container in the fridge. They will keep for three days. I once put warm fries in a container. They got soggy and sad. We learn from our mistakes!

You can freeze them too. Spread the cooked, cooled fries on a tray. Freeze them solid, then bag them up. This stops them from sticking together in a big lump.

Reheating is key for crispness. Always use your air fryer again. Heat at 380°F for three to five minutes. They will come back to life beautifully.

Batch cooking saves busy weeknights. Make a double portion on Sunday. Store half for later in the week. This matters because it gives you more time with family. Have you ever tried storing it this way? Share below!

Fixing Common Fry Frustrations

Sometimes fries don’t turn out perfectly. That’s okay! Here are easy fixes. First, soggy fries often mean overcrowding.

You must cook in a single layer. I remember when I got greedy and filled the basket. We had steamed potatoes instead! Giving them space lets the hot air flow all around.

Second, seasoning might not stick. Make sure your potato strips are very dry after soaking. A little moisture is good for the potatoes. But too much makes the oil and herbs slide right off.

Third, they might burn on the outside. Your slices could be too thin. Aim for that steady half-inch thickness. This matters for texture. You want a crispy outside and a fluffy inside.

Fixing small problems builds your cooking confidence. You learn what to look for next time. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Are these fries gluten-free? A: Yes! Potatoes and these spices are naturally gluten-free.

Q: Can I make them ahead? A: You can cut and soak the potatoes early. Keep them in water in the fridge for a few hours.

Q: What if I don’t have Italian seasoning? A: Use any dried herbs you like. A mix of oregano and thyme works great.

Q: Can I double the recipe? A: You can, but cook in batches. Overcrowding the basket makes fries soggy.

Q: Any optional tips? A: A sprinkle of parmesan cheese after cooking is delicious. Fun fact: Potatoes have more vitamin C than tomatoes! Which tip will you try first?

From My Kitchen to Yours

I hope you love these garlic herb fries. They remind me of summer picnics. Food is best when shared with people you love.

I would be so delighted to see your creations. Did your family enjoy them? Did you try a different herb mix? Your kitchen stories make my day.

Have you tried this recipe? Tag us on Pinterest! You can find me there sharing more simple, happy recipes. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.