Quick answer: Cook frozen fries straight from frozen, with no oil, at 400°F (200°C) for 15–18 minutes, shaking every 5 minutes. Shoestring fries need 10–14 minutes, crinkle cut 14–17 and steak fries 18–22. Fill the basket no more than halfway. For poutine, cook the fries extra crisp, then add room-temperature cheese curds and piping-hot gravy.
Frozen fries are one of the most-used foods in Canadian air fryers, and no surprise: Canada is one of the world’s biggest makers of frozen potato products, with large potato-growing and processing regions in New Brunswick, Prince Edward Island, Manitoba and Alberta. This guide covers times for every common cut, how to adapt package directions, the trick to fries that stay crisp under gravy, and a proper air fryer poutine.
Frozen Fry Times by Cut
For a 5–6 quart (4.7–5.7 L) basket, straight from frozen, no more than half full, shaken every 5 minutes.
| Cut | Temperature | Time |
|---|---|---|
| Shoestring / thin fries | 400°F (200°C) | 10–14 mins |
| Regular straight-cut fries | 400°F (200°C) | 15–18 mins |
| Crinkle-cut fries | 400°F (200°C) | 14–17 mins |
| Steak fries / thick cut | 400°F (200°C) | 18–22 mins |
| Seasoned or battered “extra crispy” fries | 400°F (200°C) | 12–16 mins |
| Sweet potato fries | 380°F (190°C) | 12–15 mins |
| Waffle fries | 400°F (200°C) | 12–15 mins |
| Tater tots / potato puffs | 400°F (200°C) | 12–15 mins |
| Hash brown patties | 400°F (200°C) | 10–14 mins, flip halfway |
Sweet potato fries have more natural sugar, so they brown faster; the lower temperature keeps them from scorching before they crisp.
How to Cook Frozen Fries
- Preheat for 3 minutes at 400°F if your model allows it.
- Add the fries straight from the freezer. Never thaw them first; they’ll turn limp and stick together.
- Fill the basket no more than halfway. A 5–6 qt basket handles about 1 lb (450 g) of regular fries.
- Shake every 5 minutes, moving the fries from the centre to the edges.
- Season as soon as they come out, while they’re still hot enough for salt to stick.
Most frozen fries are par-fried in oil at the factory, so they don’t need any extra. A light spray can help “lighter” or lower-fat varieties brown.
Adapting Package Directions
Many Canadian bags now print air fryer instructions, which are a good starting point. If yours only gives oven directions, use the same temperature or about 25°F (15°C) lower and cut the time by roughly a third. A bag that says 425°F for 22 minutes will usually work at 400°F for 14–16 minutes. Our Oven to Air Fryer Converter works in °F or °C.
How to Make Air Fryer Poutine
The fries in a poutine have to stand up to hot gravy, so they need to be extra crisp. The cheese curds should soften slightly but not melt completely, and they should still squeak.
- Take the cheese curds out of the fridge 30 minutes ahead so they’re at room temperature. Fresh curds are best; in Quebec they’re traditionally eaten the day they’re made.
- Cook the fries as above, then give them an extra 2–3 minutes at 400°F so they’re deep golden and very crisp.
- Heat the gravy until piping hot, ideally a brown poutine gravy. It needs to be hot enough to soften the curds.
- Assemble straight away: fries in a bowl, a generous handful of curds, then ladle the gravy over the top.
Don’t put the assembled poutine back in the air fryer; the gravy will make the fries soggy and the curds will turn to a stringy mass.
Seasoning Ideas
- Classic: salt and a splash of malt vinegar.
- Ketchup-chip style: a pinch of sugar, paprika, onion powder, garlic powder and a little tomato powder or a dusting of sumac.
- All-dressed style: salt, vinegar powder, paprika, onion and garlic powder.
- Cajun: paprika, garlic, thyme, oregano and cayenne.
- Parmesan and herb: grated Parmesan and dried parsley, tossed while hot.
Frequently Asked Questions
Do I need to thaw fries first?
No. Cook them straight from frozen for the crispest results.
Can I make poutine in an air fryer?
Yes. Cook the fries extra crisp in the air fryer, then assemble with room-temperature cheese curds and very hot gravy. Don’t air fry the finished poutine.
Why do my fries turn out soggy in the middle?
The basket was too full, or they weren’t shaken often enough, so the fries in the centre steamed. Cook smaller batches, shake every 5 minutes and add a couple of minutes at the end.
Can I cook fries and chicken fingers together?
Yes. Start the fries first, then add chicken fingers or nuggets for the last 8–10 minutes, keeping them in a separate area of the basket.
How do I reheat leftover fries?
At 375°F (190°C) for 3–5 minutes. They crisp up much better than in the microwave.
More Canadian guides: air fryer chicken wings, vegetables, and the full Canadian recipe hub.
