The little air fryer trick that made my fries so much crispier

The biggest improvement I made to my air fryer fries wasn’t buying a new air fryer. It was simply soaking the potatoes before cooking them.

I cut my potatoes into fairly even fries, then let them sit in cold water for about 20 to 30 minutes. That pulls out some of the surface starch, which helps them crisp instead of turning soft and chewy.

The part that really matters, though, is drying them afterward. I drain them and give them a really good towel dry. If the potatoes are still wet, they’re basically steaming in the basket.

After that, I toss them with a small amount of oil and season them. I usually cook around 390°F, shaking the basket once or twice. I also avoid piling them up. A little extra space makes a surprisingly big difference because the hot air can actually get around each fry.

I’ve tried plenty of shortcuts over the years, but this is one of those small steps that consistently gives me noticeably crispier fries. It takes a few extra minutes, but for me, it’s absolutely worth it.