Crispy on the outside and fluffy on the inside, these air fryer diced potatoes give you everything you love about roasties without the hassle of turning on the oven. No tray-flipping, no long wait times, just perfectly seasoned golden cubes in 20 minutes flat. Served with eggs, chicken, or straight from the basket with a hit of ketchup, it’s the kind of easy side that actually gets eaten first.
Compared to deep-frying, air fryer diced potatoes use a fraction of the oil, slash the fat, trim the calories, and won’t leave your kitchen smelling like a late-night takeaway. I used to really love oven-roasted potatoes as well, but I found I never had time to make them unless it was the weekend. Now I can enjoy that same golden, crispy goodness any night of the week – all without a greasy roasting dish glaring at me from the sink.
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❤️ Why you will love this recipe
- Healthier swap: All the crisp, none of the deep-fried grease.
- Quick to cook: Ready in 20 minutes, no preheating the oven.
- Simple ingredients: Just potatoes, olive oil, and a few pantry staples.
- Minimal cleanup: No trays to scrub or greasy pans to soak.
- Family-approved: Even picky eaters go back for seconds.
- Versatile side: Perfect with eggs, chicken, salmon, or dunked in ketchup.
🗝️ Key ingredients & substitutions
- Potatoes: Russets give you that classic fluffy-inside, crispy-outside finish, but Yukon Golds or red potatoes also work well. Even sweet potatoes can be used for a different flavor and extra vitamin C.
- Olive oil: Helps the spices stick and crisps up the edges without needing deep-frying. You can swap in avocado oil or even a light spray of vegetable oil if that’s what you have.
- Smoked paprika: Adds depth and a subtle smoky flavor. Regular paprika works too, or try a pinch of cayenne if you want some heat.
- Dried rosemary: Earthy and fragrant. Thyme or Italian herbs make a good backup if you’re out.
- Garlic powder: Brings savory flavor without burning like fresh garlic can. Onion powder or a pre-mixed seasoning blend can step in here.
- Black pepper: Adds gentle heat and balances the other flavors.
- Salt: I season before cooking, but you can sprinkle it on after if you prefer. You can skip it entirely if you need to.
🥣 How to make air fryer diced potatoes
- Prep the air fryer: Preheat it to 200°C / 400°F to help the potatoes crisp up right from the start.
- Dice the potatoes: Cut into 1-inch cubes for the ideal balance of crispy edge and fluffy center. You can peel them, but I like to keep the skins on for texture (and fiber!).
- Season the mix: In a large bowl, toss the potato cubes with olive oil, smoked paprika, garlic powder, dried rosemary, salt, and black pepper until everything’s evenly coated.
- Load the basket: Spread the potatoes into a single layer in your air fryer basket. Don’t overcrowd – if needed, cook in two batches for best results.
- Air fry: Cook for 20 minutes total, shaking the basket halfway through to ensure even browning on all sides.
- Check for doneness: They’re ready when the edges are crisp and the insides are soft. A fork should glide right through.
- Serve hot: Dish them up while they’re fresh from the basket and still sizzling. A sprinkle of fresh herbs or a pinch of parmesan never hurts.
🪄 Recipe notes & tips
- Cut size: Keep your cubes around 1 inch for that ideal soft-middle, crispy-edge combo. Any smaller and they’ll cook fast and risk drying out.
- Don’t skip the shake: Giving the basket a good toss halfway through helps everything cook evenly and avoids sad, pale sides.
- Work in batches: If your air fryer is on the smaller side, cook in two rounds. Overcrowding = steamed, soggy potatoes.
- Tray-style air fryers: If your model uses trays instead of a basket, rotate them top to bottom halfway through to keep things crispy.
- Watch the timing: All air fryers run a bit differently. Start checking around the 17-minute mark just to be safe.
- Skin on or off: Totally up to you. The skin adds extra texture and fiber, but they crisp up beautifully either way.
- Mix it up: Feel free to swap in your favorite herbs or spices. Paprika, parsley, oregano, or even a pinch of chili flakes all work here.
🫙 Storage instructions
- Cool first: Let the potatoes cool to room temperature before storing to prevent condensation and sogginess.
- Airtight container: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat to revive: Pop them back in the air fryer for 5–7 minutes at 180°C / 360°F to bring the crisp back.
- Freezing: Freezing turns them into sad little starch bricks – and honestly, potatoes are just too cheap for that kind of heartbreak.
✨ Variations
- Parmesan: Sprinkle over grated parmesan in the last few minutes of air frying for a salty, crispy edge.
- Spicy: Add a pinch of cayenne or chili flakes to the spice mix for a touch of heat.
- Herby: Swap rosemary for thyme, parsley, or Italian seasoning—whatever you’ve got in the cupboard.
- Cheesy: Toss with a little shredded cheese right after cooking while they’re piping hot so it melts right in.
- Zesty: A quick squeeze of lemon juice after cooking lifts the whole dish with brightness.
- Sweet potatoes: Sub in sweet potatoes for a touch of natural sweetness and a boost of vitamin C.
🍽️ What to serve with air fryer diced potatoes
- Protein mains: Perfect alongside Air Fryer Chicken Legs or Air Fryer Chicken Tenders for a quick and balanced dinner.
- Breakfast pairings: Great with Scrambled Eggs with Cottage Cheese, a warm slice of Ham and Cheese Frittata, or a hearty scoop of Keto Breakfast Casserole.
- Dipping options: Dunk them in Keto Mayonnaise, Spicy Mayo (Without Sriracha), Keto Ranch Dressing, or classic ketchup.
- Veggie sides: Serve with Air Fryer Carrots or Air Fryer Brussels Sprouts with Bacon for a colorful plate.
❓ Frequently asked questions
Can I make these with red potatoes or Yukon Golds?
Absolutely. Red russet potatoes hold their shape nicely, and Yukon Golds give a buttery texture. Just dice them evenly and you’re good to go.
Do I need to soak the potatoes first?
It’s optional. A quick soak in cold water helps remove excess starch and can make them extra crispy, but if you’re short on time, just skip it.
Do I need to use cooking spray in the basket?
Some air fryer baskets can be a bit clingy – if yours is, a light spritz of cooking spray or a brush of olive oil will save you scrubbing later.
Can I double the recipe?
Yes, but cook in batches. Overcrowding leads to steaming, and you’ll lose that golden crunch.
😋 More air fryer sides you will love
- Crispy Rice Paper Dumplings (Air Fryer or Pan-Fried)
- Air Fryer Frozen Curly Fries
- Frozen Sweet Potato Fries in Air Fryer
- Air Fryer Brussels Sprouts
- Best Crispy Air Fryer Frozen French Fries
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📖 Recipe
Air Fryer Diced Potatoes Recipe
Crispy on the outside and fluffy on the inside, these air fryer diced potatoes give you everything you love about roasties without the hassle of turning on the oven. No tray-flipping, no long wait times, just perfectly seasoned golden cubes in 20 minutes flat. Served with eggs, chicken, or straight from the basket with a hit of ketchup, it's the kind of easy side that actually gets eaten first.
Ingredients
- 1 lb potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Preheat your air fryer to 200°C/400°F.
- Peel your potatoes if desired (I keep the skin on) and dice them into 1 inch cubes.1 lb potatoes
- Add the diced potatoes to a large mixing with along with the olive oil and seasonings, and mix well.1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt
- Add the potatoes to the air fryer basket in a single layer (you may need to do 2 batches.
- Air fry for 20 minutes, shaking the basket halfway through.
- The potatoes will be crispy on the edges and soft in the center when they're ready.
- Serve and enjoy!
Notes
- Cut size: Keep your cubes around 1 inch for that ideal soft-middle, crispy-edge combo. Any smaller and they’ll cook fast and risk drying out.
- Don’t skip the shake: Giving the basket a good toss halfway through helps everything cook evenly and avoids sad, pale sides.
- Work in batches: If your air fryer is on the smaller side, cook in two rounds. Overcrowding = steamed, soggy potatoes.
- Tray-style air fryers: If your model uses trays instead of a basket, rotate them top to bottom halfway through to keep things crispy.
- Watch the timing: All air fryers run a bit differently. Start checking around the 17-minute mark just to be safe.
- Skin on or off: Totally up to you. The skin adds extra texture and fiber, but they crisp up beautifully either way.
- Mix it up: Feel free to swap in your favorite herbs or spices. Paprika, parsley, oregano, or even a pinch of chili flakes all work here.
Storage instructions
- Cool first: Let the potatoes cool to room temperature before storing to prevent condensation and sogginess.
- Airtight container: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat to revive: Pop them back in the air fryer for 5–7 minutes at 180°C / 360°F to bring the crisp back.
- Freezing: Freezing turns them into sad little starch bricks – and honestly, potatoes are just too cheap for that kind of heartbreak.
Nutrition
Calories: 121kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 298mgPotassium: 489mgFiber: 3gSugar: 1gVitamin A: 126IUVitamin C: 22mgCalcium: 15mgIron: 1mg
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