This study investigates the effects of different home pretreatment processes and cooking techniques on the acrylamide content of fried potatoes. Potato sticks were prepared with two different pre-treatment methods (washing and soaking) and cooked using three techniques: air frying, deep frying, and oven frying. Acrylamide levels were analyzed using LC-MS/MS. The highest acrylamide content was found in air-fried potatoes (12.19 ± 7.03 μg/kg), followed by deep-fried (8.94 ± 9.21 μg/kg) and oven-fried (7.43 ± 3.75 μg/kg) potatoes. However, the differences in acrylamide levels between cooking methods were not statistically significant. Soaking potatoes reduced acrylamide levels in all three cooking methods, with statistically significant reductions in deep frying (p = 0.029). Oven frying showed lower acrylamide levels than air frying in both washing and soaking groups. Although air fryers use less oil, they may still contribute to acrylamide formation. The study highlights the importance of pre-treatment methods in reducing acrylamide formation. The findings suggest that soaking potatoes before cooking can help reduce acrylamide levels, and that air frying may not be a completely safe alternative to deep frying. The study also emphasizes the need for further research to understand the health implications of different cooking methods and to develop strategies for reducing acrylamide exposure.This study investigates the effects of different home pretreatment processes and cooking techniques on the acrylamide content of fried potatoes. Potato sticks were prepared with two different pre-treatment methods (washing and soaking) and cooked using three techniques: air frying, deep frying, and oven frying. Acrylamide levels were analyzed using LC-MS/MS. The highest acrylamide content was found in air-fried potatoes (12.19 ± 7.03 μg/kg), followed by deep-fried (8.94 ± 9.21 μg/kg) and oven-fried (7.43 ± 3.75 μg/kg) potatoes. However, the differences in acrylamide levels between cooking methods were not statistically significant. Soaking potatoes reduced acrylamide levels in all three cooking methods, with statistically significant reductions in deep frying (p = 0.029). Oven frying showed lower acrylamide levels than air frying in both washing and soaking groups. Although air fryers use less oil, they may still contribute to acrylamide formation. The study highlights the importance of pre-treatment methods in reducing acrylamide formation. The findings suggest that soaking potatoes before cooking can help reduce acrylamide levels, and that air frying may not be a completely safe alternative to deep frying. The study also emphasizes the need for further research to understand the health implications of different cooking methods and to develop strategies for reducing acrylamide exposure.