Air Fryer Crispy Potatoes
Achieve perfectly crispy, fluffy-on-the-inside potatoes with ease using your air fryer. A versatile side dish for any meal.
Ingredients
- 750 g Potatoes — Yukon Gold or Russet, peeled and cut into 2.5 cm cubes
- 15 mL Olive oil — or canola oil
- 2 ½ mL Salt
- 1 mL Black pepper
- 2 ½ mL Paprika — optional
Equipment
- Large bowl
- Air fryer
- Tongs
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Place the cubed potatoes in a large bowl. Add cold water to cover, then soak for 15 minutes. This removes excess starch, contributing to crispiness. Drain well.
15 min timer - 2
Pat the potatoes very dry with a clean kitchen towel or paper towels. This is crucial for crispiness.
- 3
In the same bowl, toss the dried potatoes with olive oil, salt, pepper, and paprika (if using) until evenly coated.
- 4
Preheat your air fryer to 200°C (390°F) for 5 minutes.
5 min timer - 5
Place the seasoned potatoes in the air fryer basket in a single layer, ensuring not to overcrowd. You may need to cook in batches.
- 6
Air fry for 18-25 minutes, shaking the basket every 6-8 minutes to ensure even browning and crispiness. Cook until golden brown and tender when pierced with a fork.
25 min timer - 7
Carefully transfer the crispy potatoes to a serving dish. Serve immediately.
Notes
- For extra flavour, toss with a pinch of dried rosemary or thyme after cooking.
- Cooking time can vary based on your air fryer model and potato size. Always cook until golden and tender.
Substitutions
- Yukon Gold or Russet potatoes: Red potatoes or small new potatoes, cut into similar sized pieces (do not need to be peeled)
- Paprika: Garlic powder or onion powder for extra flavour
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for best results.
Freezer
Not recommended; texture degrades upon freezing and thawing.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.