Go Back
Crispy potato cubes with title reading Crispy Diced Potatoes in the Air Fryer Recipe
Good Fork Daily Editorial Kitchen

Crispy Diced Potatoes in the Air Fryer Recipe

5 from 1 vote
Three-quarter-inch russet potato cubes rinsed, dried and seasoned for crisp edges and fluffy centers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds russet potatoes about 3 medium
  • 1 1/2 tablespoons avocado oil or olive oil
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Diamond Crystal kosher salt or 3/8 teaspoon fine salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped chives or parsley optional

Equipment

  • Air fryer
  • Sharp chef's knife
  • Cutting board
  • Colander
  • Clean kitchen towel
  • Mixing bowl

Method
 

  1. Preheat the air fryer to 390°F if recommended. Scrub and optionally peel the potatoes.
  2. Cut into even 3/4-inch cubes. Rinse briefly in cold water, drain and blot thoroughly dry.
  3. Toss with oil, then sprinkle with paprika, garlic powder, salt, onion powder and pepper while tossing.
  4. Arrange in one layer. Cook at 390°F for 8 minutes and shake.
  5. Cook 6 minutes more and shake again.
  6. Continue 3 to 7 minutes, checking at 17 minutes total, until several faces are crisp and a knife enters the center easily.
  7. Transfer immediately, add herbs if using and serve hot.

Notes

  • Keep cubes close to 3/4 inch and separate tiny end pieces.
  • Rinse briefly and dry until the surfaces look matte.
  • Use one layer; divide the potatoes instead of extending the time for a crowded basket.
  • This recipe was developed through culinary research and editorial review.