Vegetables & Side DishesOriginal
Frozen French Fries
Frozen French Fries (Shoestring)Rice bran oilSalt
Philips · HD9220/27
View Ingredients and InstructionsPhilips / HD9220/27
French Fries Made from Raw Potatoes
Thin fries cut into sticks with an 8mm-square cross-section that have been thoroughly patted dry before baking.
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The official sources referenced are listed in the "References" section at the bottom of the page.
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Initial Heating Settings
Initial Test Settings (Dial Guidelines)Hot-air cooking180°C / 21min
After about 10 minutes, reset the timer to 0 to stop it, use tongs to flip the food over, and set the remaining time to about 11 minutes. After the timer ends, check the completion criteria described in the main text. Check the thickest part and verify that the center meets the criteria listed in the “Finished Product” section. Transfer any items that meet the completion criteria to a clean plate. If the food does not meet the criteria, and provided there is no burning or other abnormalities, remove the testing tool, return the food to the air fryer, and resume cooking for the remaining time originally set. If the food is still not done after the set time has elapsed, stop heating and proceed to the final verification step. Do not resume cooking if the food has started to burn. If you notice smoke, an unusual odor, or an error indicator, stop the appliance immediately, discontinue use, and follow the instructions in the user manual.
Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.
Soak in water for 15 minutes, then pat dry thoroughly.
Check Before Cooking
- Do not set the temperature for raw potatoes to exceed 180℃. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions.
- Use the Japan-market Philips HD9220/27. The displayed temperature and time are guides for positioning the dials; fine setting increments and measured accuracy are not guaranteed.
- Start with the unit and basket cooled to room temperature, without preheating. In accordance with the instruction manual, p. 4 (“Do not heat the unit when the basket is empty”), do not perform the approximately 3-minute preheating described on p. 10. Since you are starting with a cold unit, follow the note in the English section of the same user manual (which states to add 3 minutes to the cooking time when starting from a cold state; PDF p. 29) and add 3 minutes to the time selected from the Japanese table to set the initial cooking time.
- Arrange ingredients in a single layer with space between them, ensuring they do not exceed the “MAX” line on the basket. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not treat the product’s 800g capacity label as the maximum limit for this recipe, and do not convert the capacity into ingredient weight.
- Do not line the basket with paper or aluminum foil; ensure proper airflow between the air intake and exhaust vents and the basket. Coat ingredients only with a thin layer of oil; do not pour oil or water into the basket pan.
- When removing the item, hold the handle, do not touch the release button, and place the hot pan on a heat-resistant surface. After shaking or flipping it to check, verify the remaining time; do not add the initial cooking time to the remaining time.
- Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
- Before removing the food midway through, reset the timer to 0 to stop it, and place the basket on a trivet. Use a separate timer to measure the actual cooking time. When resuming, set the timer to the remaining time—calculated by subtracting the actual cooking time from the original setting—and do not include the time the food was removed from the cooking time.
Instructions
- 01
Cut into thin strips and soak in water.
Cut the peeled potatoes into uniform 8mm-square sticks. Soak them in a bowl of water for 15 minutes, then drain the water and thoroughly pat the surface dry with paper towels. The water is for preparation only and should not be added to the air fryer.
Discuss these instructions - 02
Lightly coat with oil
In a dry bowl, toss the potatoes with rice bran oil. Do not add any excess oil from the bottom of the bowl, and set aside the salt and pepper to add after cooking.
Discuss these instructions - 03
Prepare the cooled unit
Make sure the unit and basket have cooled to room temperature. Do not preheat the unit, as you should never heat it when it contains no food.
Discuss these instructions - 04
Place the ingredients in the air fryer without stacking them and heat.
Pull out the pan, place the ingredients in a single layer in the basket, slide the pan back in, and set the temperature to 180℃ for approximately 21 minutes as an initial test. After about 10 minutes, reset the timer to 0 and stop it; use tongs to flip the ingredients and switch their positions, then set the timer for the remaining approximately 11 minutes. Do not assume the dish is ready simply because the timer has gone off.
Discuss these instructions - 05
Check when it’s ready to eat
Remove the food when it is tender all the way through and the surface is a light golden brown, then sprinkle with salt and your favorite black pepper. Do not continue cooking until it turns dark brown. If the food has not reached the desired doneness, stop heating and proceed to the final check step.
Discuss these instructions - 06
What to check if the food is not yet done
If the dish does not meet the completion criteria, review the intermediate checks and final standards listed in the instructions. If you cannot find a method in the official instructions or the product’s cooking guidelines that corresponds to the same ingredients, quantities, thickness, and starting condition, do not repeat the heating process based on guesswork, and do not eat the dish.
Discuss these instructions
Check the results
Remove them from the oven once they are tender all the way through and the surface is a light golden brown, then sprinkle with salt and black pepper to taste. Do not continue baking until they turn dark brown.
Reference Information on Heating and Food Poisoning Prevention ↗
Things You Can Verify Without Consulting Anyone →
If you get stuck along the way
Sticky
Review drainage and reduce the quantity to fit in a single layer. Do not compensate for overlapping food by extending the cooking time.
Only the surface turns dark
Stop heating and check the food for this batch. Next time, cut the pieces uniformly and check them earlier during cooking.
How the Recipes Were Created and Sources Consulted
- Standards verified in official documents
- The reference table lists 150〜700g, 180℃, and 18〜25 minutes. The Japanese text notes that these are citations from overseas recipes.
- Independently designed details and unverified points
- The 300g portion, the oil and salt amounts, the single-layer arrangement and flipping partway through are Crisp's own trial design. Because cooking starts from a cold unit without preheating, the first setting is about 21 minutes: the 18 minutes chosen within the table's range (18〜25 minutes) plus 3 minutes, following the note in the English section of the same manual (PDF p.29). The Japanese and English weight tables differ, so the Japanese table is used.
User Manual, p. 13: 8×8mm Homemade Potatoes ↗
Source checked: 2026-10-24
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