Air Fryer Potato Cubes are crispy, crunchy and delicious! These quick and easy diced potatoes are the perfect side for steak and chicken!
Potatoes are everyone's favorite side dish, right?
Well, what about crispy, crunchy air fried potatoes sprinkled with salt and served with a delightfully tang creamy sauce!
These potatoes are versatile and can be served with just about anything! Check them out with my Air Fryer Pork Belly, for the perfect Sunday roast.
They are easy to make, suitable for vegetarians and vegan (if using a vegan sauce) and make a match from heaven with so many dishes.
The ingredients you need are shown in the photo below.
As you can see, the recipe calls for:
- olive oil
- salt and pepper
I am using Creme Gold Loose washed potatoes. We will soak them as part of the process to remove the starch.
I am all for air frying as a means to have a healthier lifestyle, but for this recipe I do recommend the use of olive oil both to ensure the potato cubes don't stick as well as maximising their crispy potential!
Why do you soak potatoes in water before air frying
We soak the potatoes in water before air frying to remove some of the starch from the potatoes.
One traditional method to cook them in the oven is to par boil them before roasting, but I have cut that step out in taking my recipe from oven to air fryer.
I do however, recommend soaking the potatoes in water for at least 30 mins to allow the starch to seep out.
There are a couple of steps involved as we also need to dry the potatoes after soaking them, but I show you in detail how to do that in the photos below.
Here are the step by step instructions to make Air Fryer Potato Cubes.
We start by preparing the potatoes and we need a knife and chopping board as well as a vegetable peeler.
- Peel the potatoes and discard the skin (photo 1)
- Use a knife to cut (dice) the potatoes into cubes (photo 2)
- Use room temperature water to soak the potatoes (photo 3)
- Drain potatoes and pat dry with paper towel (photo 4)
We look to achieve a few things for this recipe. We want soft, melt in your mouth potatoes but we also want crispy, crunchy edges to the potato cubes.
- Use paper towel to pat potatoes dry (photo 5)
- Season with salt, pepper and stir in olive oil (photo 6)
- Spray air fryer basket with cooking oil (photo 7)
- Cook for 10 mins to start (photo 8)
As we remove the skins of the potatoes, the soft flesh sits right on the basket or air fryer tray.
You can use baking paper if you wish and there are plenty of options these days where you can get inserts with holes for air flow.
My preferred method is to spray the basket with olive oil, ensuring non stick and not use an insert. Each to their own, there is merit in many techniques so you can experiment with this notion.
- Use a non stick utensil to stir the potatoes halfway through cooking (photo 9)
- Cook for a further 10 mins or until cubes are crunchy on the outside and soft in the middle (photo 10)
You can test to see if the potatoes are cooked by inserting a skewer into a diced potato cube, it should go straight through when they are cooked!
As you can see from the photos above, you can have a small layering of potato cubes in the Air Fryer basket, but you can't pile them in there the way you would in a deep fryer.
Frequently asked questions
Why are my air fryer potatoes not crispy?
To ensure that your air fryer potatoes are crispy, it is essential to soak them in water for at least 30 mins prior to cooking.
I also highly recommend use olive oil both on the potatoes and on the air fryer basket to ensure they crisp up and don't skin to the basket or tray.
If you don't soak your potatoes before cooking, they will not get crispy to the same degree as when you do soak them.
If you stack them too deep in the air fryer, they won't have enough air circulation to get crispy.
- this is an easy recipe
- the cook time is 20 mins
- the potatoes work well as a side dish
- you can serve them with your favorite sauce
- they will be soft on the inside and crispy on the outside!
This is what I have learnt that will help you master the recipe from the 1st time and every following time:
- it is imperative to soak the potatoes to remove the starch
- dice the potatoes into 1 cm x 1 cm cubes
- use olive oil spray on the basket to prevent sticking
- at the half way point, use a non stick utensil to move the cubes around
- test a couple of cubes around the 20 min mark to ensure they are soft on the inside and crunchy on the outside
- the 1st time you make the potato cubes, pull the basket out after 5 mins to see how they are cooking!
- there are so many sizes and types of Air Fryers that some will cook faster or slower depending on the model.
- my air fryer is a 7 litre basket version
- you can work in batches if you have a smaller air fryer
More Air Fryer recipes
If you love Air Frying, then check out the following recipes for inspiration:
- Air Fryer Corn on the Cob
- Air Fryer Onions
- Easy Air Fryer Portobello Mushrooms
- Air Fryer Pork Belly
- Air Fryer Roasted Red Peppers
- Air Fryer Chips
- Whole Air Fryer Roast Chicken
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Air Fryer Potato Cubes
- Air Fryer
- Vegetable peeler
- Chopping board
- Mixing bowl
- 6 white potatoes Note 1
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- Turn the air fryer on to 180°C/350 F for 20 mins (preheat for 5 mins if your model requires it) Note 2 (you can do this after prepping the potatoes)
- Peel the potatoes and discard the skin
- Use a knife and chopping board and chop potatoes into cubes (dice)
- Add peeled, chopped potatoes to a bowl, cover with room temperature water and soak for at least 30 mins
- Use a colander to drain potatoes, pat dry with paper towel
- Add drained potatoes back to bowl, pour in oil, season with salt and pepper, then stir to combine
- Add potatoes to Air Fryer basket or tray, cook for 20 mins, shaking basket halfway.
- Serve immediately with your favorite sauce
- Note 1 I use Creme gold washes potatoes, which are a very basic brand of white potatoes.
- Note 2 I technically don't turn my Air Fryer on until I have prepped the potatoes. However, oven based recipes have this instruction at the top, so it makes sense to show it here for comprehension.