Soggy fries are usually a prep issue. Fix it by addressing moisture and crowding.
- Prep: Rinse your cut potatoes to remove excess starch, then pat them completely dry before adding any oil. Raw fries with too much water will steam, not crisp.
- Crowding: Don't overload the inner pot. Use smaller batches and spread the fries out in a single layer. Cook in multiple batches if needed.
- Shake: Shake the basket halfway through the cooking time for even frying.
- Cut & Oil: Cut fries to a uniform thickness. If they're still not crisp, try cutting them slightly smaller and add a bit more oil.
If that didn't work, check your temperature setting. If it's set too low, the food will cook but not crisp properly. Raise the temperature and continue cooking.