Air fryers are becoming a staple in many kitchens across Canada and the United States. The broad range of dishes possible with this gadget, along with its straightforward operation, makes it a trusted partner for home cooks who want tasty results with less effort.
Yet, there are times when the outcome of a meal using these devices falls short of expectations. Fries in particular should be crisp and golden, not limp. Fortunately, there are practical ingredients and simple steps that can help prevent soft potatoes and deliver the texture and flavor most people crave.
Despite differences in approach, there is a common thread among cooks when preparing potatoes in an air fryer. A firm exterior and a soft, fluffy interior often yield the best results, especially with varieties that are well suited to frying. Early or new potatoes, harvested before full maturation, are commonly favored for air-fried applications because they tend to fry evenly and reach a satisfying texture with minimal effort.
Similar guidance appears across culinary outlets, including major online publishers, which note that a few tweaks can make a big difference. One practical tip involves adjusting the water chemistry of the preparation. A touch of base additive can help soften the outer starch layer, promoting a crisper finish once the potatoes are fried. A practical ratio suggested by many chefs is to add a small amount of baking soda to the soaking water, approximately half a teaspoon per two cups of water. This simple step helps break down surface starch and supports even browning when cooked in the air fryer. (Source: Business Insider)
In addition, drying the potatoes thoroughly before cooking removes surface moisture, and cooking potatoes in batches helps ensure even browning. When potatoes share the space in the basket or tray, they brown uniformly rather than steaming in their own moisture. These small practices accumulate into a noticeably crisper, more appealing fry without requiring extra oil or specialized equipment. (Source: Business Insider)
For best results, rinse and optionally soak cut potatoes for a short period, then pat completely dry. Toss with a light coating of oil and salt, and arrange in a single layer to avoid overcrowding. Preheating the air fryer briefly can also yield more consistent browning, and flipping the pieces once or twice during cooking promotes even texture. By combining these steps with the recommended soaking and drying routine, home cooks can enjoy fries that are crisp on the outside and tender on the inside, every time. (Source: Business Insider)
Ultimately, the journey to perfect air-fried potatoes is about balancing moisture, surface starch, and heat. With thoughtful preparation, the air fryer can deliver restaurant-quality fries that satisfy the craving for crunch and color while keeping preparation straightforward and efficient.