Best Practices for Air Frying and Baking Fries and Gems

Delivering perfectly crisp fries without a fryer starts with understanding how french fries perform under heat, airflow, and time. Whether you’re using a combi oven, TurboChef, or MerryChef, getting fries to crisp up properly while maintaining quality and speed can make a significant difference in guest satisfaction and operational efficiency.

The good news? With the right techniques and the right products, operators can achieve golden-brown, crispy fries without relying on traditional frying.

Why air-fried and oven-baked french fries matter for operators

Many operators today are operating without traditional kitchens, working instead in compact, non-traditional spaces where equipment and labor are limited but expectations for quality remain high. In these environments, solutions like air frying and oven baking enable operators to deliver consistent, high-quality products from frozen without the need for a full fry setup.

But without the right approach, common issues can arise. Let’s break down how to avoid those pitfalls.

Start with the right product

Not all potato products are created equal. Choosing products with coatings or batter systems helps fries hold their structure and crisp up in an oven environment.

Great options for baking include:

• Simplot Traditional™ Potatoes Tater Squares™

• Simplot Traditional™ Potatoes Tater Gems®

• Simplot SeasonedCRISP® Delivery+® Savory Battered 14 Cut Crinkle Cut Wedges, Skin On

• Simplot SeasonedCRISP® brand JR Buffalos® batter Original Cut Buffalo batter flavored SIDEWINDERS™ Fries, Skin On

• Simplot SeasonedCRISP® Delivery+® Savory Battered Lattice Cut Fries, Skin On

These products are designed to deliver better crispness, color, and hold time when baked.

Bake a single layer

One of the most important steps: always cook fries in a single layer.

Why it matters:

• Prevents steaming

• Improves airflow

• Helps fries crisp evenly

Overloading trays is one of the fastest ways to lose texture.

Control temperature and maximize airflow

For most ovens, fries should be cooked long enough to develop a golden-brown exterior while heating through. Always refer to the product specs for recommended temperature and time.

Key tip: Rotate trays halfway through cooking to ensure even results.

Best practices

Combi ovens: offer flexibility, but settings are critical

Best approach:

• Use convection mode with minimal or no steam

• Set humidity to low or off

• Use high fan settings for better airflow

TurboChef ovens: built for speed, using impinged air and high heat

Best approach:

• Use pre-programmed settings when available

• Optimize air impingement for maximum surface crisping

• Avoid overcrowding the cooking chamber

MerryChef ovens: combine microwave and convection cooking, making them powerful but slightly more nuanced for fries.

Best approach:

• Balance microwave and convection settings carefully

• Reduce microwave intensity to avoid softening the exterior

• Increase convection heat to improve browning

How to make fries crispy in a conventional oven

This is one of the most common operator and consumer questions: How do you make fries crispy in a conventional oven?

Here’s a simple framework:

1. Preheat the oven fully Ensures consistent cooking from the start

2. Use coated or battered frozen fries Improves crisping and hold

3. Cook in a single layer Avoids steaming

4. Use high heat and airflow Drives moisture off the surface

5. Flip or rotate midway Promotes even browning

6. Finish at higher heat if needed Helps crisp up exterior

Common mistakes to avoid

Even experienced operators run into challenges when baking fries. Watch out for:

• Overcrowding trays leads to steaming

• Too much moisture (combi ovens) prevents crisping

• Underusing airflow reduces texture

• Using the wrong fry type results in poor oven performance

Making small adjustments in these areas can significantly improve results.

The bottom line

Great fries don’t require a fryer but they do require the right approach.

By focusing on:

• The right frozen fries products

• Proper single-layer cooking

• Strong airflow and heat control

• Equipment‑specific optimization

Operators can consistently deliver crispy, golden-brown oven-baked french fries across combi ovens, TurboChef, and MerryChef units.

And in today’s kitchens, where flexibility and efficiency matter more than ever, that kind of consistency makes all the difference.