I just want to make sure you know that good homemade fries require far more prep work than frozen (regardless of your cooking method). Frozen fries are generally blanched (and perhaps soaked in cold water as well) and have some oil added. Both of these steps are important. The oil because the fries will dry out otherwise with a dry cooking method (you don’t need much though).
The most important part however is the blanching process. Potatoes are loaded with water, and water is the enemy of the “golden crispy fry”. Potatoes also take a long time to cook. It doesn’t matter if you’re using an air fryer or an industrial deep fryer—fresh cut potatoes will be a limp mess if not prepped properly. This is the reason most restaurants use frozen fries. They’re cheap, quick, simple, and extremely consistent. Fresh cut fries aren’t exactly expensive to make, but the time that goes into the good ones is substantial. Not only are they often soaked and blanched, but many places also freeze them and then cook them to get the desired result.
Do you know that fluffy texture the inside of a good fry has? That’s what you want, but keep in mind that the final cooking process isn’t what produces that texture. It’s the prep work. The final step is basically just crisping up the outside. And the thicker the fry the longer it’s going to take.