Air Fried Seasoned Fries with Mayo Ketchup (Crispy & Addictive!) -

There’s something deeply satisfying about biting into a perfectly crispy french fry—that golden, crunchy exterior giving way to a fluffy, steaming interior. I’ll never forget discovering that an air fryer could produce fries rivaling any fast-food restaurant without gallons of oil. The first batch I made—crispy, golden, perfectly seasoned—converted me instantly. When paired with mayo ketchup (the beloved European condiment that’s creamier than plain ketchup and tangier than plain mayo), these fries become absolutely irresistible.

Air frying has revolutionized home cooking by delivering the crispy texture we crave using a fraction of the oil traditional deep frying requires. Instead of submerging potatoes in hot oil, air fryers circulate superheated air around the food, creating that signature crunch with just 1-2 tablespoons of oil. The result? Guilt-free fries that taste indulgent while being significantly healthier than their deep-fried counterparts.

This recipe delivers restaurant-quality seasoned fries using simple pantry spices and a foolproof air frying technique. You’ll learn how to cut potatoes for optimal crispiness, which seasonings create maximum flavor, and the proper soaking and drying technique that guarantees perfect results every time. Whether you’re serving these as a side dish, snack, or making a complete meal, these air fried seasoned fries with mayo ketchup will become your new favorite recipe.

Prep Time: 10 min (plus 30 min soaking) | Cook Time: 15-20 min | Total: 55 min
Yield: 4 servings | Difficulty: Easy

Quick Stats Box:

Cuisine: American/European
Course: Side dish/Snack
Diet: Vegetarian, vegan adaptable, gluten-free
Best for: Weeknight dinners, game day snacks, casual entertaining, burger nights, healthy side dishes

Why This Recipe Works

Soaking removes excess starch — Cold water bath extracts surface starch, preventing soggy fries and ensuring maximum crispiness
Minimal oil, maximum crunch — Just 1-2 tablespoons of oil creates crispy exterior without deep frying, cutting calories dramatically
Seasoning sticks perfectly — Tossing fries with oil before seasoning ensures spices adhere evenly to every surface
Even cooking in single layer — Air frying in batches prevents overcrowding, allowing hot air to circulate for uniform crispiness
Mayo ketchup is flavor perfection — The combination of creamy mayo and tangy ketchup creates a condiment that’s better than either ingredient alone

Ingredient Spotlight

Russet Potatoes—The Gold Standard

Russet potatoes are ideal for french fries due to their high starch content and low moisture, which creates fluffy interiors and crispy exteriors. Their neutral flavor also allows seasonings to shine. Yukon Gold potatoes work as a slightly creamier alternative.

Paprika—Color and Flavor

Paprika adds beautiful golden-red color and subtle sweetness with a hint of smokiness. Use regular paprika for mild flavor or smoked paprika for deeper, more complex taste.

Mayo Ketchup (Fancy Sauce)—The Perfect Dip

This European-inspired condiment combines mayonnaise’s creaminess with ketchup’s tangy sweetness. Popular in Belgium and the Netherlands where it’s called “fritessaus,” it’s the traditional pairing for crispy fries.

Ingredients

For the Seasoned Fries:

4 medium russet potatoes (about 2 pounds)
2 tablespoons olive oil (or avocado oil)
2 teaspoons paprika
1 teaspoon kosher salt (plus more for finishing)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
1 tablespoon cornstarch (optional, for extra crispiness)

For the Mayo Ketchup:

½ cup mayonnaise
¼ cup ketchup
1 teaspoon Dijon mustard (optional)
½ teaspoon garlic powder
½ teaspoon smoked paprika
Dash of hot sauce (optional)
Salt and pepper to taste

Optional Seasoning Variations:

Cajun Spice: Add 1 tsp red pepper flakes, ½ tsp dried thyme, ½ tsp dried oregano
BBQ Fries: Use smoked paprika, add 1 tbsp coconut sugar, 1 tsp chili powder, ½ tsp cumin
Parmesan Herb: Add 2 tbsp grated Parmesan, 1 tsp Italian seasoning after cooking

Ingredient Notes:

Quality matters most: Use fresh russet potatoes without green spots or excessive eyes
Room temperature is key: Cold potatoes from the refrigerator take longer to cook and brown unevenly
Don’t skip: The 30-minute cold water soak is essential for removing excess starch and achieving crispy texture

Essential Equipment

You’ll Need:

Air fryer (any size 3.5 quarts or larger)
Sharp knife or mandoline slicer
Large bowl for soaking
Paper towels or kitchen towels
Large mixing bowl
Measuring spoons

Nice to Have:

Mandoline slicer (for perfectly uniform fries)
Cooling rack
Pastry brush (for oil application)

How to Make Air Fried Seasoned Fries with Mayo Ketchup (Step-by-Step)

Step 1: Prepare the Potatoes

Peel the russet potatoes (or leave skins on for rustic style). Using a sharp knife or mandoline slicer, cut potatoes into even strips about ¼ inch thick. Uniform size is crucial—thinner fries cook faster than thicker ones, so consistency ensures even cooking.

Pro tip: Cut all fries to the same thickness. If some are thicker than others, the thin ones will burn before thick ones finish cooking.

Step 2: Soak in Cold Water

Place cut potato strips in a large bowl filled with cold water. Let soak for 30 minutes (or up to 1 hour). This step removes excess surface starch, which is key to achieving crispy rather than soggy fries. You’ll notice the water becomes cloudy—that’s the starch releasing.

For extra starch removal, rinse the fries under cold running water until the water runs clear.

Temperature matters: Cold water works better than room temperature water for starch extraction. The cold also helps fries hold their shape during cooking.

Step 3: Dry Thoroughly

Drain the potatoes completely and pat them thoroughly dry with paper towels or a clean kitchen towel. This is absolutely critical—any moisture remaining on the potatoes will steam rather than crisp during air frying. The drier the potatoes, the crispier the final fries.

Common mistake: Not drying potatoes thoroughly enough. Wet potatoes = soggy fries. Take the extra minute to ensure they’re completely dry.

Step 4: Season the Fries

Transfer dried potato strips to a large, dry mixing bowl. Drizzle with olive oil and toss to coat evenly. The oil helps seasonings stick and promotes browning.

In a small bowl, combine paprika, salt, garlic powder, onion powder, black pepper, and cayenne (if using). Sprinkle the seasoning mixture over the oiled fries and toss thoroughly until every fry is evenly coated.

If using cornstarch for extra crispiness, sprinkle it over the seasoned fries and toss again until evenly distributed.

Test kitchen discovery: Adding cornstarch creates an ultra-crispy coating similar to restaurant fries.

Step 5: Preheat the Air Fryer

Preheat your air fryer to 380-400°F (depending on your model) for 5 minutes. Preheating ensures the fries start cooking immediately when they hit the basket, creating better texture.

Pro tip: Most recipes use 380-400°F. Start at 380°F if your air fryer runs hot; use 400°F if it tends to cook slowly.

Step 6: Air Fry in Batches

Arrange seasoned fries in the air fryer basket in a single layer without overcrowding. Fries should not touch or overlap—overcrowding prevents proper air circulation and creates soggy spots. You’ll likely need to cook in 2-3 batches depending on air fryer size.

Cook at 380-400°F for 15-20 minutes total. After 8-10 minutes, shake the basket or use tongs to flip the fries so all sides crisp evenly. Continue cooking until fries are golden brown and crispy.

Don’t rush: Resist opening the air fryer too frequently—each opening releases heat and extends cooking time.

Step 7: Keep Warm While Finishing Batches

As each batch finishes, transfer cooked fries to a baking sheet lined with paper towels and place in a warm oven (200-250°F) while you cook remaining batches. This keeps earlier batches warm and crispy while you finish cooking.

Step 8: Make the Mayo Ketchup

While fries cook, prepare the dipping sauce. In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, garlic powder, smoked paprika, and hot sauce (if using). Taste and adjust seasoning with salt and pepper. The sauce should be creamy, tangy, and slightly sweet with a hint of smokiness.

Refrigerate until ready to serve—this allows flavors to meld.

Flavor variation: Add pickle juice for extra tang, or a touch of honey for sweetness.

Step 9: Final Seasoning

Once all fries are cooked and golden brown, transfer to a serving bowl or platter. Immediately season with a light sprinkle of additional salt while still hot—salt adheres better to hot fries.

For herb variations, toss hot fries with fresh chopped parsley or grated Parmesan cheese.

Step 10: Serve Immediately

Serve the hot, crispy fries immediately with mayo ketchup on the side for dipping. Air fried fries are best enjoyed fresh—they lose crispiness as they cool. Provide plenty of napkins and enjoy the satisfying crunch!

Expert Tips & Tricks

Temperature Matters: Proper oil temperature (380-400°F) is crucial. Lower temperatures create soggy fries; higher temperatures burn exteriors before interiors cook through.

Don’t Rush the Soaking: The 30-minute cold water soak removes surface starch that would otherwise create gummy, non-crispy fries. This step is non-negotiable for optimal results.

The Secret to Maximum Crispiness: Thorough drying after soaking is equally important as the soak itself. Any moisture prevents proper crisping.

Common Mistake: Overcrowding the air fryer basket. Fries need space for hot air to circulate on all sides. Cook in batches—it’s worth the extra time.

Test Kitchen Discovery: Adding 1 tablespoon cornstarch to the seasoning mixture creates restaurant-style extra-crispy coating.

Customization Ideas

Seasoning Variations:

Cajun Spiced: Paprika, cayenne, garlic powder, onion powder, thyme, oregano
Smoky BBQ: Smoked paprika, coconut sugar, chili powder, cumin, garlic powder
Garlic Parmesan: Toss hot fries with grated Parmesan, minced garlic, and parsley
Truffle Fries: Drizzle with truffle oil and sprinkle with Parmesan after cooking
Ranch Seasoned: Use ranch seasoning mix instead of individual spices
Lemon Herb: Toss with lemon zest, fresh dill, and parsley after cooking

Potato Alternatives:

Sweet potato fries: Use same method but reduce cooking time slightly
Yukon Gold: Creates creamier interior texture
Purple potatoes: For colorful presentation
Mixed potato medley: Combine varieties for visual interest

Dipping Sauce Variations:

Sriracha Mayo: Mayo mixed with Sriracha and lime juice
Garlic Aioli: Mayo, garlic, lemon juice, Dijon mustard
Chipotle Sauce: Mayo, chipotle peppers in adobo, lime juice
Honey Mustard: Equal parts honey and Dijon mustard
Ranch Dressing: Classic American favorite
Cheese Sauce: For loaded fries

Storage & Meal Prep

Make Ahead:

Cut potatoes: Cut and soak potatoes up to 4 hours ahead, keep submerged in cold water in refrigerator
Mayo ketchup: Make sauce up to 3 days ahead and refrigerate
Seasoning blend: Mix dry seasonings up to 1 week ahead, store in airtight container

Storing:

Cooked fries: Refrigerate in airtight container up to 3 days (texture won’t be as crispy)
Mayo ketchup: Refrigerate in sealed container up to 1 week

Reheating:

The best way to reheat air fried fries is in the air fryer! Reheat at 375°F for 3-5 minutes until hot and crispy again. Never microwave—this creates soggy, rubbery fries. Oven reheating works but takes longer (400°F for 10-12 minutes).

What to Serve With Air Fried Seasoned Fries

Perfect Pairings:

Burgers — Classic combination (beef, turkey, veggie, or salmon burgers)
Sandwiches — Cuban sandwiches, chicken sandwiches, pulled pork
Grilled chicken or steak — For a complete meal
Fish and chips — Use air fryer for the fish too for authentic British meal
Hot dogs — Casual cookout favorite

Complete the Meal:

Serve as a side with grilled proteins, alongside coleslaw or green salad, or load them up with toppings (cheese, bacon, sour cream, chives) for loaded fries as a main dish.

Nutrition Facts (Per Serving)

Based on 1 serving (¼ of recipe):

Note: Nutrition varies based on amount of oil used and seasoning quantities. These are estimates for fries only, not including mayo ketchup. Add approximately 100 calories per 2 tablespoons of mayo ketchup.

Your Questions Answered

Why do I need to soak potatoes in water?
Soaking removes excess surface starch that would otherwise make fries gummy and prevent them from crisping properly. The 30-minute soak is essential for restaurant-quality crispiness.

Can I skip the oil completely?
While you can air fry without oil, the fries won’t brown as nicely or crisp as much. Just 1-2 tablespoons of oil makes a significant difference in texture and flavor.

Why aren’t my fries getting crispy?
Common causes: not drying potatoes thoroughly after soaking, overcrowding the basket, or cooking temperature too low. Ensure potatoes are bone-dry, cook in single layers, and use 380-400°F.

Do I need to peel the potatoes?
No! Leaving skins on creates rustic-style fries with extra fiber and nutrients. Just scrub potatoes well before cutting.

Can I use frozen french fries?
Yes, but this recipe is for fresh potatoes. Frozen fries don’t need soaking—just season and air fry according to package directions (usually 400°F for 12-15 minutes).

How do I prevent fries from sticking to the basket?
The oil coating should prevent sticking. If needed, lightly spray the basket with cooking spray before adding fries. Shaking the basket halfway through also prevents sticking.

Recipe History & Cultural Context

French fries have a disputed origin story—both France and Belgium claim to have invented them. Most food historians credit Belgium, where frying potatoes in oil began as early as the 1600s. Regardless of origin, fries became globally beloved comfort food, with each culture developing regional variations and preferred condiments.

Mayo ketchup (often called “fancy sauce” or “fry sauce” in America) has European roots, particularly in Belgium and the Netherlands where mayonnaise-based sauces are traditional fry accompaniments. The combination of mayo and ketchup creates a condiment that’s creamier and more complex than either ingredient alone—the tang of ketchup balances mayo’s richness while mayo smooths ketchup’s sharpness.

Air frying technology emerged in the early 2000s as health-conscious consumers sought ways to achieve fried food texture without excessive oil. The air fryer’s rapid air circulation creates similar browning and crisping to deep frying using convection rather than submersion in oil. This innovation made crispy fries accessible for home cooks without specialized deep frying equipment or dealing with large quantities of hot oil.

Today, air fryer fries represent the perfect intersection of comfort food and health-conscious cooking—delivering the crispy, golden texture we crave with significantly less fat and calories than traditional methods. The versatility of seasonings and ease of preparation have made air fried fries a staple in modern home cooking.

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