Recipes

The five-minute crisp test

A single potato tells you everything about an air fryer. Here is the test we run on every prototype.

August 2, 2026 · Studio Kitchen · 1 min read

Every prototype that leaves the bench gets the same treatment: one potato, cut to eight millimetres, no oil, five minutes at 200 °C.

Why a potato

Starch browns predictably. If the airflow is uneven, you see it immediately — one edge goes gold while the other stays pale.

The method

  1. Cut evenly. Thickness matters more than shape.
  2. Single layer, no crowding.
  3. Shake once, at the halfway mark.
If it needs oil to brown, the airflow is wrong.

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