Air fryer: great for most foods, poor for French fries

Air fryers don't fry potatoes: thin layer and 20 minutes

Someone buys a cheap air fryer with one fixed idea in mind: unlimited oil-free French fries. Those who already own one warn that it is not suitable for this purpose. The disappointment lies not with the appliance itself, but with expectations: the device does not fry; it circulates hot air to brown food and only accommodates a single layer. Anyone looking for a substitute for boiling oil finds instead a small oven with limited capacity.

From there, the discussion centers on three fronts: what can actually be cooked, the cost involved, and whether the result is better or worse for health.

How many potatoes fit in an air fryer?

The short answer is a single layer covering the bottom. If stacked higher, some remain undercooked while others are done. This basic rule of the appliance explains why large portions and big families struggle. For two people, a model of at least 5 liters is recommended; some have 1.5 liter units, while others aim for 8 liter versions. The machine is designed for low volume and high convenience.

To bypass this limit, some shake the basket halfway through cooking. A common trick: pull out the drawer after five or ten minutes and give it a wrist flick so the potatoes change position. This works better in models with a bottom grid and side vents that allow fat to drain. There are also variants with self-rotating wire mesh baskets, and others with multiple trays at different heights, similar to an oven.

That it doesn't replace a large deep fryer doesn't miccionan it's useless. Some argue it replaces the oven, skillet, deep fryer, and griddle all at once, noting that programming it in the morning means dinner is ready upon returning home. "Everything except boiling and making coffee," summarizes this perspective.

Why don't potatoes get crispy in an air fryer?

Because there is no boiling oil, only very hot air. For fresh potatoes, the repeated procedure involves cutting them not too thickly, drying them thoroughly with paper towels—moisture is the enemy of crispiness—spraying them with oil, and mixing. Then, 20 minutes at 200 degrees, with preheating beforehand. The cut matters, but drying matters more.

With frozen potatoes, the time drops: 12 minutes in some models using the default program. Here appears the most frequently mentioned nuance. Pre-fried potatoes from Lidl, for example, already come with sunflower oil incorporated, so nothing needs to be added. Filling the basket halfway and shaking every five minutes yields a result described as good, simply put. It is not the golden tonalidad of an oil fryer: that level is never reached.

Oil spray is the main mediator. Spraying oil—or brushing with silicone—improves texture but doesn't equalize it. Part of the analysis states bluntly: forget about the crispy gold that oil provides; you can disguise it, but you cannot achieve it. Never. Croquettes stay white and soft; nuggets and wings turn out much better.

A €20 jug of oil versus two sprays

The most repeated calculation starts with a jug of oil costing €20. Compared to that, two sprays of oil for two servings of potatoes. The machine would pay for itself quickly if oil expense were the only criterion. Add to this cleaning: no oil splattering on the stovetop, tiles, range hood, or grease accumulating in an electric fryer after few uses. The non-stick interior cleans easily and doesn't retain odors.

Some pay €30 for an imported model and defend it as one of the best purchases of the year. Others warn about electricity costs: comparing the 50 liters of a standard oven with the ten liters of these appliances is the usual argument to justify consumption. What doesn't add up is time. Those frying with oil claim the dish is ready in eight minutes and eaten within twenty. With air, the total goes to 20 minutes of cooking plus preheating.

Does cooking without oil make you gain less weight?

The premise of the air fryer is that cooking without oil leads to less weight gain. The rebuttal comes quickly: it's the potato that causes weight gain, not the oil. Some go further, claiming these devices ultimately encourage the opposite of what they promise, because they are fast and convenient, leading users to heat ultra-processed foods, from croquettes and nuggets to bread for dinner. It’s not measured data, but an impression that circulates persistently.

Where there is relative agreement is with meats. Fatty foods come out excellently: the bottom rack drains fat, leaving marinated ribs golden and juicy without excess. Lean meats, however, tend to dry out, requiring lower temperatures to prevent dehydration. The appliance shines with foods that release fat and fails with those needing oil to brown properly.

The balance has an uncomfortable logic. The air fryer wins in all accessories—cleaning, convenience, no mess, no smell—and loses exactly where many bought it for: real French fries. Frozen ones turn out decent according to several users. No one claims they match the traditional fried version.