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Air Fryer Lemon Pepper Fries - Crispy, Bright, and Ready Fast

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Russet potatoes (2 large) or Yukon Gold potatoes (about 2 pounds)
  • Olive oil or avocado oil (1.5–2 tablespoons)
  • Lemon (1, for zest and a little juice)
  • Freshly cracked black pepper (about 1–1.5 teaspoons, to taste)
  • Kosher salt (1–1.5 teaspoons, to taste)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Optional: Paprika or smoked paprika (1/4 teaspoon), parsley for garnish, and a pinch of sugar to balance acidity

Method
 

  1. Prep the potatoes: Scrub and peel if you like (peels add texture). Cut into 1/4- to 1/3-inch sticks. Keep sizes even for consistent cooking.
  2. Soak for crispness: Place cut potatoes in a bowl of cold water for 20–30 minutes. This pulls out excess starch and helps fries crisp up.
  3. Dry thoroughly: Drain and pat the fries very dry with clean towels. Moisture is the enemy of crisp.
  4. Preheat the air fryer: Set to 380°F (193°C). A warm basket helps the fries start crisping right away.
  5. Season the oil: In a large bowl, mix oil, salt, garlic powder, onion powder, and half the pepper. Toss in the fries to coat evenly.
  6. First cook: Arrange fries in a single layer in the air fryer basket. A little overlap is okay, but don’t pack them in. Cook 10 minutes.
  7. Shake and continue: Shake the basket or flip fries. Cook 8–12 more minutes, shaking once more, until golden and crisp at the edges.
  8. Lemon pepper finish: Immediately toss hot fries with lemon zest, remaining pepper, and a squeeze of lemon juice (start with 1–2 teaspoons). Taste and adjust salt and pepper. If the lemon is extra tangy, add a tiny pinch of sugar.
  9. Serve hot: Garnish with parsley if you like. Serve with aioli, ketchup, or a lemony yogurt dip.