Frying potatoes
French fries, chips, hash browns and latkes all need a different shape and heat plan. Use the tables to compare the first cook, any second fry and the air fryer option.
Before you cook:Pay attention to cut size and drying: the times here belong to the source’s preparation.Control oil temperature →
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Oil or air?
Open a food page for piece size, preparation, steps and the original source.
| Food | In oil | In the air fryer | Doneness check |
|---|---|---|---|
| French fries | 325°F (165°C), then 375°F (190°C)Deep fry · 3–5 min + 2–3 min | 400°F (205°C)15–17 min per batch | golden brown and crispy |
| Thick-cut chips | 275°F (135°C), then 375°F (190°C)Deep fry · 10 min + 5 min | No sourced air fryer entry | golden and crisp outside, fluffy inside |
| Potato chips | 375°F (190°C)Shallow fry · 3–4 min | 360°F (180°C)15–17 min | golden brown |
| Sweet potato fries | 375°F (190°C)Deep fry · 6–8 min | 400°F (205°C)10–12 min | golden brown and crispy |
| Tater tots | 350°F (175°C), then 375°F (190°C)Deep fry · 6–8 min + 4–5 min | 400°F (205°C)20–25 min | crisp and golden brown |
| Hash browns | Medium-high heatPan fry · 5 min + 3–5 min | 375°F (190°C)16–20 min | the bottom is golden and crispy |
| Latkes | 375–400°F (190–205°C)Shallow fry · 4–5 min + 3–4 min | No sourced air fryer entry | both sides are golden brown |
Times and settings are starting points from the linked source recipes, not guarantees for every piece or machine. Check the food page for its size and method. Safe internal temperatures come from FoodSafety.gov where applicable.
Cook from a recipe
All recipes ↗
Crispy smashed potatoes
Pub-style fish and chips
Zucchini fritters
Hand-cut air fryer fries