But isn’t the airfryer element just covered in fat? It has to go somewhere.
It ok, it just burns on the element releasing polycyclic aromatic hydrocarbons (PAH) and aldehydes.
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Thank you but I see from the start a problem for me, I never ever peel spuds and, in fact, if I was to start now there wouldn’t be much left to work with as I only buy the very smallest ones available. 
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Quite right too! If you peel them you’re throwing away much of the nutritional benefit.
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Quite right too.
I grow ours but coming to the end of last years crop we are pealing the skins as are going withery and have a few sprouts. Only a month to wait for the first early harvest.
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I did the opposite of what you’re planning to do. I have used mini ovens for decades, they are really useful and don’t need warming up. I have owned several made by different manufacturers but my plan was to wait until Lidl sold one and buy that. I’ve had my Lidl one for three or four years now and it’s the best one I have ever had. It was also one of the cheapest.
In the (very non stick) bottom of the fryer where it is easy to clean - the fan forces air down over the element and onto the food at quite a rate of knots.
The practical upshot being the element does not get much fat splatter because of the downdraught.
Should a bit careful there, old and sprouting/green potatoes carry a high level of a toxin solanine. Its present in the skins normally and tricky to destroy by cooking but higher again in old potatoes, I read.
No worries, no green but just getting a bit soft and sprouting.
If any gardeners are interested…
You can plant green potatoes.
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It’s the less messing around I think.
You can keep the skins on, I do when the spuds are fairly new and not sprouting and Lidl do frozen ones, bistro style with skins on for the airfryer but a tad dear at €1,80 for a smallish bag that does about 2 good or 3 frugal servings but taste very nice.
My favourite way to air fry potatoes.
Slice thickly with skins on
“par boil” in microwave.
Dust with semolina and light spray with oil
Air fry until golden
Nija flip weapon of choice
Also buy an oil mister.
I can’t buy spuds by the bag, I only eat one small one a day so 7 little ones are bought each Monday to last the week. One week, a month or so ago, they only had the bags, no individuals left so I had to buy one. You’ve all just reminded me that it is still in the bottom of the cupboard I don’t otherwise use, so they should be ready for planting now. 
They’ll have to go in the rubbish though, no point in planting things I can’t eat. 
You can get a very convenient little machine specifically for boiling eggs, it’s excellent for soft-boiled eggs. I used mine practically every day getting breakfast sorted for my 5 children while getting them and myself ready for school/work/whatever, (because there are lots of things you can’t sort out the previous night and there’s always oh my French horn lesson has been moved, I didn’t tell you about the away match, I’ve got to be there for 7.30 there’s a field trip and I need a packed lunch etc etc).
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My mother used to keep potatoes in an airtight plastic container in the garage (to prevent the mice getting at them) . They sprouted like crazy and I’m sure were not good for us to eat.
I got my drill out and made a bunch of holes in the box (too small for mouse access) and now we have potatoes that keep much better.
Probably obvious to all the culinary experts here, but that was my “I was today years old” moment - spuds need to be ventilated! 
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No need to peel your potatoes to make fries. Just scrub clean & cut into fries size. Then soak in cold water for 30mins. Dry off with a teatowel and add a tea/ tablespoon of oil. Coat well and add to airfryer. Shake ever so often
Being multilingual as I am, I take it you mean chips, Bettina 
but I didn’t remember if you were one of our American contingent or not.
Only joking and thank you for your advice, which I might make as an experiment but all that just for about 6 chips seem a tad extravagent. Funny thing is though, as I have already said, I only eat one small potato per day but I do eat more than that as chips when using the McCains, very strange. 
Not really, they use food chemists to tweak the food to make it moreish. Its why they are a food giant and your humble spud is just a vegetable.
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My goodness, you mean I am being duped into being this overweight.
Same with pet foods, vet told me that years ago not to buy popular cheap brands are they are chemically produced to attract the animals into eating them especially biscuits.