Air Fryer Potatoes
Updated Mar 24, 2025
These crispy Air Fryer Potatoes are so easy to make — just cut the potatoes into cubes, season and pop in the air fryer!
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My Air Fryer Potatoes Are So Good!
I’ll happily eat a plate of crispy potatoes anytime, but I don’t always want to deal with the oil and mess of deep frying. I’m obsessed with these Air Fryer Potatoes because they’re just as crispy as regular fried potatoes, but with so much less cleanup and oil splattering everywhere.
This recipe is really as simple as seasoning, then placing the raw potatoes in an air fryer. I make sure not to overcrowd the air fryer and toss the potatoes halfway through cooking and they always come out with browned crispy edges. I love them as a side to burgers and sandwiches or with my Roasted Chicken with Garlic & Herbs or Garlic Cilantro Baked Salmon.
Air Fryer Potatoes Ingredients
- Yukon gold potatoes: I like to use skin-on Yukon golds for air frying. Other potatoes like red potatoes, fingerlings, or even peeled russet potatoes also work. Just cut into 1 to 2- inch cubes or wedges.
- Olive oil: You can substitute with avocado oil or another neutral oil.
- Spices and seasonings: Along with salt and pepper, I use paprika and garlic powder to add flavor. Try them with onion powder, smoked paprika, Italian seasoning, or other dried herbs and spices.
- Cooking spray: Cooking spray is optional. Depending on your air fryer, you may want to spray the air fryer basket before adding the potatoes.
Popular Additions
- Give it a cheesy twist. Toss the potatoes in ¼ cup grated Parmesan before cooking.
- Make it spicy. Stir ¼ teaspoon cayenne or red chile flakes into the seasoning mix for a kick.
- Add veggies. Add ½ cup sliced bell peppers, onions, chopped zucchini or mushrooms to the mix. Make sure you cook everything in an even, single layer and air fry in batches if needed.
- Brighten it up. Air fry the potatoes with ½ teaspoon lemon zest mixed in, or squeeze lemon juice on top before serving.
- Top with fresh herbs. Sprinkle chopped green onions or chives on top.
How to Make Air Fryer Potatoes
My Best Crispy Air Fryer Potatoes Tips
- Cut the potatoes to the same size. To make sure the potatoes cook evenly, cut them into similar-sized cubes.
- Preheat your air fryer. While it’s not usually necessary to preheat the air fryer, I think it makes a difference to start cooking at the exact temperature you select.
- Don’t overcrowd the basket. It’s tempting to throw all the potatoes in there at once. But if you have a smaller air fryer and you overcrowd the basket, you may end up steaming instead of crisping the potatoes.
- Turn the potatoes halfway through cooking. You can shake the basket or use tongs to turn the potatoes. While the air does circulate all around the potatoes, I see better all-around crispiness when I turn them at the halfway point.
What to Serve
- Salsa Black Bean Burger
- Grilled Chicken Burger With Yogurt
- Air Fryer Chicken Tenders
- Garlic Butter Steak Tips
- Roasted Chicken with Garlic & Herbs
More Air Fryer Side Dish Recipes:
- Air Fryer French Fries
- Air Fryer Baked Potato
- Air Fryer Sweet Potato Fries
- Air Fryer Cauliflower
- Air Fryer Vegetables
- Air Fryer Green Beans
- Air Fryer Brussel Sprouts
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Air Fryer Potatoes
Video
Ingredients
- 1 ½ pounds yukon gold potatoes quartered
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- Cooking spray
Instructions
- Preheat the air fryer 380°F.
- Place the potatoes in a bowl with the olive oil, paprika, garlic powder, salt and pepper, and toss to combine.
- Transfer the potatoes to the air fryer and arrange in a single layer. You may need to cook in two batches. Cook until crispy with golden brown edges, shaking the basket halfway through, 20-25 minutes total.
- Remove and add more salt to taste, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
In moving over completely to air frying from oil frying, I’ve been looking long and hard at many recipes to replace my beloved oil fired home fries, but had been mostly disappointed – until this recipe. This is it. Finally. Perfect texturing, with crunchy potatoes with creamy interiors. While it’s always a personal choice, I’d consider doubling the salt and garlic powder, but other family members thought the seasoning was just right. The size (1/2 inch), the time (25 minutes), the oil amount – all perfect. Thank you!
Aww, thank you so much! So happy you love it, Bret!!
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