Soggy fries are typically due to potato type, overloading, or missing a shake.
- Potato Type: Use fresh, starchy potatoes suitable for frying. Do not store potatoes in a cold environment like the fridge before use, as this increases acrylamide risk. Store them above 6°C.
- Quantity: Do not exceed the MAX fill line on the basket. Overloading prevents proper air circulation.
- Technique: Shake the basket midway through the cooking time to ensure even crisping.
If that didn't work: Ensure you are not frying fresh potatoes at a temperature above 180°C, as this can lead to burning and poor texture. Aim for a golden-yellow color, not dark brown.