Herein, we examined the suppression effect of potato soaking in various solutions on acrylamide (AA) formation in french fries. Thin strips of potatoes soaked for 20-180 min in various solutions such as tap water, vinegar water, and salt water were used to cook french fries by using either a conventional deep fryer or air fryer. The AA concentrations in the french fries were determined by liquid chromatography-tandem mass spectrometry analysis. Compared to unsoaked controls, solution soaking suppressed AA formation when using both fryers. This suppression effect tended to increase with prolonged soaking times. Under the same soaking time, the use of vinegar water was tended to be more effectively suppressed AA formation in french fries compared to tap water (20°C) treatment. Changing the water was also tended to be effectively suppressed AA formation. On the other hand, the AA concentrations in the french fries cooked with an air fryer were higher than those observed when cooking by using a conventional deep fryer. This may be attributed to higher heating temperatures, longer heating times, and larger heating irregularities in the case of the air fryer compared to the conventional deep fryer. Furthermore, the AA concentrations in french fries cooked by an air fryer without oil were markedly higher than those determined when cooking in the presence of oil. Thus, it may be necessary to pay attention to the possibility of increased AA formation in french fries cooked by air fryers (particularly non-oil cooking).