This study investigates the effects of different pre-treatment processes and cooking techniques on the acrylamide content in fried potatoes. Potato sticks were prepared using two pre-treatment methods (washing and soaking) and cooked with three techniques (air frying, deep frying, and oven frying). Acrylamide levels were analyzed using LC-MS/MS. The results showed that the highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg), followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the differences between the acrylamide contents of the potatoes according to the cooking methods were not statistically significant. Soaking the potatoes before cooking reduced the acrylamide content in all three cooking methods, with a statistically significant reduction in deep frying (p = 0.029). The study highlights the importance of pre-treatment and cooking techniques in reducing acrylamide levels, particularly in air-fried potatoes, which have relatively lower acrylamide levels compared to deep-fried potatoes. The findings provide insights into minimizing acrylamide exposure and ensuring safer and higher-quality fried potatoes.This study investigates the effects of different pre-treatment processes and cooking techniques on the acrylamide content in fried potatoes. Potato sticks were prepared using two pre-treatment methods (washing and soaking) and cooked with three techniques (air frying, deep frying, and oven frying). Acrylamide levels were analyzed using LC-MS/MS. The results showed that the highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg), followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the differences between the acrylamide contents of the potatoes according to the cooking methods were not statistically significant. Soaking the potatoes before cooking reduced the acrylamide content in all three cooking methods, with a statistically significant reduction in deep frying (p = 0.029). The study highlights the importance of pre-treatment and cooking techniques in reducing acrylamide levels, particularly in air-fried potatoes, which have relatively lower acrylamide levels compared to deep-fried potatoes. The findings provide insights into minimizing acrylamide exposure and ensuring safer and higher-quality fried potatoes.