The present study aimed to compare the effects of air frying and deep frying on the nutritional composition, acrylamide formation, and sensory quality of potato products. An experimental research design was employed using standardized potato samples subjected to air frying and conventional deep frying under controlled conditions. Nutritional parameters including moisture, fat, protein, ash, carbohydrate content, and energy value were analyzed along with acrylamide concentration, color characteristics, texture properties, and sensory attributes. The results revealed that air-fried potato products exhibited significantly lower fat content and caloric value while retaining higher moisture levels compared to deep-fried samples. Although deep-fried products achieved superior scores for appearance, aroma, taste, texture, and overall acceptability, air-fried products also demonstrated satisfactory consumer acceptance. Acrylamide was detected in both frying methods, with no statistically significant difference observed. The findings suggest that air frying can serve as a healthier alternative to deep frying while maintaining acceptable sensory quality and consumer satisfaction.