Homemade fries in the air fryer are the first thing almost everyone tries when they get the gadget. And also the first thing that goes wrong: sometimes they come out limp, other times they burn on the outside and stay hard inside. The fault is almost never the air fryer; it's almost always the cut and the quantity. Here's how I make them, with approximate times and an explanation of what each number depends on so you can adjust it to your kitchen.

• Potatoes. Ideally a variety that bakes well, the kind usually used for frying; if you haven't identified yours, try and adjust.
• Extra virgin olive oil, in very small amounts (one tablespoon or a spray per batch).
• Salt.
• A sharp knife and a cutting board.
• A large bowl of cold water.
• Paper towel.
• The air fryer, with its rack or tray.

You don't need flour, cornstarch or any odd additives to get them crispy. With good drying and without piling them up, you'll notice a big difference.

Thickness is what changes the result the most. I usually work with three sizes, always cutting lengthwise along the potato with a steady knife:

• Thin (about 5 mm): like thick shoestring fries or chips. They cook fast, but overcook all at once. Ideal for snacking.
• Medium (about 8-10 mm): my go-to cut as a side dish. They're tender inside with a crispy edge.
• Thick (about 12-15 mm): wedge or steak-fry style. They need more time and, if you overload the basket, they cook through before they brown.

A cook's trick: cut all the potatoes to the same thickness in each batch. Mixing thin and thick in the same basket is the fastest way to end up with some burnt and some raw.

1. Wash and soak. Peel (or not, if you like the skin well scrubbed) and cut. Put the potatoes in the bowl of cold water for about 15-20 minutes. This removes surface starch and helps keep them from sticking. Drain well.
2. Dry thoroughly. Spread them out on paper towel and dry them. This is the step people skip most and the one you notice most: if they go in wet, the air fryer makes steam, not browning.
3. Oil lightly. In a bowl, add a drizzle of oil and toss so every fry gets a thin film. Neither drenched nor completely dry.
4. Preheat. About 3-5 minutes at the cooking temperature. Preheating depends on the model: some air fryers signal it, others don't. If yours doesn't have it, add a couple of minutes to the first batch.
5. First batch: 180 °C (350 °F), 12-15 minutes for the medium ones. Shake the basket halfway through cooking (and again toward the end). Times depend on the model, the thickness and, above all, the quantity: if you fill the basket to the top, increase the time and lower the temperature by about 10 °C (about 20 °F) so they cook through inside.
6. Adjusting for thickness. As an approximate reference, for the same model and a single-layer batch without piling up:
   • Thin: 180 °C (350 °F), 8-12 minutes.
   • Medium: 180 °C (350 °F), 12-15 minutes.
   • Thick: 180 °C (350 °F), 18-22 minutes, shaking two or three times.
7. Finishing touch. Raise to 200 °C (400 °F) for the last 2-3 minutes only if they look short on colour. Watch them: at that temperature they overcook in a flash. Take them out, salt while hot and serve right away.

• Don't pile them up. One layer, no mountains. If they don't fit, do two batches. It's rule number one.
• Don't pour the oil into the basket. Mix it in a separate bowl; that way they all get an even coat.
• Shake yes, open a lot no. Each shake lowers the temperature. Two or three times per batch is enough.
• Don't salt too early. Salt draws out water and softens them. Salt when they come out.
• Watch for water in the drawer. If you see damp residue when you pull out the basket, dry it and start the next batch clean.
• The first attempt is never the final one. Your air fryer isn't mine: write down what you did and adjust next time. It's the best way to learn your appliance.

The times and temperatures in this article are approximate and depend on the air fryer model, the amount of potato per batch and the thickness of the cut. They're not a fixed recipe: use them as a starting point and adjust based on what you see. This text includes no nutritional or food safety data because no public source was consulted to cite them; if you need that information, go to official agencies.

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