It sounds like you were trying to cook something with potatoes (maybe hash browns or a potato-filled item) in an air fryer or on a “max crisp” setting and they didn’t cook through — they ended up warm but still solid in the middle. Let’s troubleshoot it:
🔍 What Likely Went Wrong:
- Undercooked Center: Solid, warm potato means the heat didn’t penetrate enough.
- Max Crisp Setting: This blasts high heat quickly, browning the outside before the inside has time to cook — common with thick or dense items.
- Timing Mislead: If the packaging or recipe said 15 mins, it probably assumed a shallow, even spread or thinner pieces.
✅ How to Fix It Next Time:
Here are some adjustments that’ll help:
🔄 Flip or Shake:
If using an air fryer, shake or flip halfway through to distribute heat.
🔥 Lower the Temp, Longer Cook:
- Try 325–350°F (160–175°C) for 20–25 minutes, then a 3–5 min blast at max crisp if you want a crunchy finish.
- This gives the middle time to cook before the outside burns.
🥔 Cut Smaller or Thinner:
- If using raw potato (like chunks or hash), make sure they’re small/thin enough for heat to reach the center.
- Dense or whole chunks (like potato croquettes or filled rolls) often need pre-cooking or a longer, slower bake.
🧊 If Frozen:
- Some frozen potato items are par-cooked but not fully cooked.
- Let them sit at room temp 5–10 min before cooking, or partially thaw in the microwave first.
👉 What You Can Do Right Now (If They’re Still Raw Inside):
- Microwave them for 1–2 minutes to finish cooking the middle.
- Then pop them back into the air fryer or oven for a final 3–5 min crisp.
If you tell me exactly what you were cooking (brand, type, fresh vs. frozen), I can give you precise timing and temperature.