Air Fryer French Fries with Umami Seasoning

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Air Fryer French Fries with Umami Seasoning

Discover how to make perfectly crispy, golden-brown Air Fryer French Fries tossed in a savory, Japanese-inspired "Shaka Shaka" umami seasoning. Made naturally with nutrient-dense konbucha (kelp tea powder) and fragrant aonori seaweed, this quick side dish brings authentic Tokyo street food culture right to your kitchen without deep frying!

Prep Time40

Cook Time20

Total Time1

Course: Side Dish, Snack

Cuisine: Japanese fusion, Modern Japanese

Keyword: air fryer french fries, japanese french fries, shaka shaka fries, umami seasoning

Servings: people

Calories: 210kcal

Ingredients

3 pc large russet potatoes
½ tsp fine sea salt for initial roasting
2-3 tbsp neutral cooking oil such as avocado or grapeseed oil
1 tbsp Konbucha powder Japanese kelp tea powder
½ tbsp Aonori or Aosa powder

Instructions

Peel the potatoes and remove any deep eyes.
Slice into uniform French fry shapes (approximately 4 inches long and 1/4-inch thick).
Submerge the cut potatoes in a large bowl of cold water for 30 minutes to release excess starch.
Drain thoroughly and use paper towels to pat the potatoes completely dry.
Transfer the dry potatoes to a clean, dry mixing bowl. Drizzle with the cooking oil and add 1/2 teaspoon of salt. Toss by hand until every fry is evenly coated with a thin layer of oil.
Preheat your air fryer to 370°F (185°C). Place the potatoes into the air fryer basket. Cook for 17 to 20 minutes.
Every 6–7 minutes, pull out the basket and give it a gentle shake to ensure the fries brown evenly on all sides. Cook until they achieve a crisp, gorgeous Kitsune-iro (golden-brown color).
While the potatoes are cooking, mix the konbucha powder and aonori powder together in a small small bowl or directly inside your shaking bag to create your custom umami powder.
Immediately transfer the hot fries into a clean, dry paper bag (or a large bowl). Sprinkle the Konbucha powder and Aonori over the top. Fold the bag shut and shake vigorously until the savory green seasoning is perfectly distributed over the hot fries. Serve immediately while hot and crispy!

Notes

Potato Choice: For the absolute fluffiest interior and crispiest skin, standard Russet (Idaho) potatoes are highly recommended due to their high starch content. Yukon Golds work beautifully too but will yield a slightly creamier texture.
Don't Skip the Soak! Soaking the cut raw potatoes in cold water releases surface sugars and starches. If skipped, your fries are highly likely to turn dark brown and soggy before the inside fully cooks.
Achieving "Kitsune-iro": Keep a close eye on the fries during the final 5 minutes of cooking. You are looking for a uniform, vibrant fox-brown, golden color. Shaking the basket every 5-6 minutes is critical to prevent the hot air from unevenly coloring the edges.
Aonori Substitution: If you cannot find fine Aonori seaweed powder at your local Asian market, Aosa powder is a perfect 1:1 substitute. Alternatively, you can finely crumble nori sushi sheets in a spice grinder.

Nutrition