Air Fryer Crispy Potatoes

These Air Fryer Crispy Potatoes are so simple to make in the air fryer. Cubed potatoes get super crispy and make a fantastic side dish for any meal.

Potatoes are one of the best things to make in an air fryer. We make them a lot – check out these other potato recipes. They get nice and crispy on the outside while the inside gets cooked quickly and perfectly. There’s no easier way to make them.

I used to make cubed potatoes in the oven. I do love them roasted, but the effort and the time it takes isn’t something I’m willing to do all the time. But the air fryer makes it just too easy – even when making potato wedges.

Put the potato cubes in the air fryer and 20 minutes later you have a bowl of deliciously crispy potatoes. They are great for breakfast, lunch, dinner or even a quick snack. Use these crispy potatoes to make this street corn roasted potatoes.

Ingredients You Need

• Baby red or yellow potatoes – you can use larger potatoes but you need to cut them into small pieces. I cut a baby red potato into 4 pieces.
• Cooking spray – I use an olive oil cooking spray. You could also toss the potato pieces in oil before putting them into the basket.
• Salt & pepper – For flavoring. You could also use any seasoning you like to flavor the potatoes.

Helpful Tips

• Rinse the cubed potatoes in cold water to remove excess starch. If you have time, you can let them soak in ice water for 10 minutes. Some people swear by this method for making extra crispy potatoes.
• Keep in mind that not all potatoes will cook at the same speed, so you may need to adjust the cooking time to get your desired results. I always start with 17 minutes and go from there.
• To ensure your potatoes roast evenly in the air fryer, give the basket a good shake once or twice during cooking. This helps all sides of the potatoes get that perfect, golden-brown crisp.

What Type of Potato to Use

I prefer to use baby red potatoes for this recipe because they have a nice creamy and fluffy texture in the middle once cooked. You could use any baby potatoes and you won’t have to remove the skin first, because it’s thin.

You can, however, use any type of potato you want for this recipe. I have used dozens of different varieties, from russet potatoes to yellow, red, maris piper, Jersey Royals, white potatoes – you name it. They all turn out great.

Yes, they’ll all have a slightly different texture – waxy vs non-waxy potatoes produce different insides – but at this size you’ll barely register the difference. For potatoes with thick skins, like russets, I would peel them first.

» Looking for more side dish recipes that you can serve with anything? Try this Air Fryer Corn on the Cob or Air Fryer Cauliflower.

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