Pro tip: frozen fries need a 5 minute head start at 380 before anything else goes in
I was reading the back of a bag of fries at my sister's place in Toledo last week and it said to cook them at 380 for 18 minutes, which seemed way too long. Then I saw the fine print: add 5 minutes if you're cooking other stuff at the same time. That extra time is because the basket is fuller and the hot air can't move as well, so the fries never get that crisp shell. I tried it with chicken nuggets in the same basket and the fries came out way better than my usual soggy batch. Now I do fries first for 5 minutes alone, then add the rest. Does anyone else stagger their cook times like this, or do you just crank the temp up instead?