Preheat the air fryer to 380–400°F (193–204°C). Preheating helps the fries crisp faster. If your air fryer doesn’t preheat, let it run empty for 3 minutes.

Do not thaw the fries. Cook straight from the freezer. Thawing makes them steam and go soggy.

Lightly oil (optional). If your fries aren’t already coated, give them a quick mist of oil spray. A little goes a long way toward extra crunch.

Load the basket in a single layer. Leave space between fries so the air circulates. For big batches, cook in two rounds.

Cook for 10–14 minutes, shaking halfway. Start checking at 8 minutes. Shake the basket or toss with tongs for even browning.

Adjust for cut and brand. Shoestrings may be ready in 9–11 minutes; crinkle or waffle cuts may need 12–15 minutes. Go by color and texture: you want deep golden edges.

Season immediately after cooking. Toss with salt, pepper, and any spices while the fries are hot so they stick.

Serve right away. Fries are at their peak within a few minutes of cooking. Plate them with your favorite dip and enjoy.