Air Fryer Potatoes
This recipe is the ultimate guide to making potatoes that are golden and fluffy on the inside, and shatteringly crispy on the outside. It's a simple, fail-proof method for a delicious side dish.
Equipment
- Air fryer
- Large bowl
- Cutting board
- Paper towels
Ingredients
- 1.5 lbs russet or Yukon Gold potatoes cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp dried rosemary or thyme
Instructions
- Prepare the Potatoes: Wash and cut the potatoes into uniform 1-inch cubes. Place them in a large bowl and cover with cold water. Let them soak for at least 30 minutes.
- Dry Thoroughly: Drain the potatoes and pat them completely dry with paper towels.
- Season the Potatoes: In a large bowl, toss the dried potatoes with olive oil until they are lightly coated. In a separate small bowl, combine all the dry seasonings. Sprinkle the seasoning over the potatoes and toss until they are evenly coated.
- Preheat & Arrange: Preheat your air fryer to 380°F (195°C) for 3-5 minutes. Arrange the seasoned potatoes in a single layer in the air fryer basket. Do not overcrowd.
- Air Fry: Cook for 20-25 minutes, shaking the basket halfway through. The potatoes should be a beautiful golden-brown color and feel crispy to the touch.
- Serve Immediately: Serve the potatoes immediately while they are still hot and crispy.
Notes
- Soaking is Key: Soaking your potatoes in cold water helps to remove excess starch, which can cause them to become soggy.
- Don't Overcrowd: The single most important rule of air frying is to not overcrowd the basket.