Crispy Air Fryer Potato Cubes Recipe

After dozens of trials I landed on a simple pantry hack that made my Air Fryer Seasoned Potatoes the one side dish friends keep asking me to bring.

I love the simple magic of crispy air fryer potato cubes. Potatoes get this golden, crunchy shell and a soft center that makes me second guess forks.

I toss them with smoked paprika for a smoky pop that keeps pulling me back, and every time I scroll through Air Fryer Recipe Potatoes or type Air Fryer Seasoned Potatoes into the search bar it still surprises me how much flavor you can pack into one small side. They’re a little addicting, kind of unpredictable, and honestly I keep coming back just to see what twist I’ll get next.

Ingredients

• Potatoes: Starchy, filling source of carbs and potassium, some fiber, keeps things hearty and comforting.
• Olive oil: Healthy fat, boosts crisp and flavor, adds richness but use just a little.
• Cornstarch: Optional crunch helper, light coating that dries surface for extra crisp, no flavor.
• Garlic powder: Savory punch without fresh peeling, strong aroma, pairs well with salt and herbs.
• Smoked paprika: Adds smoky warmth and color, subtle sweetness and depth, makes potatoes pop.
• Fresh parsley: Bright herb, adds freshness and mild bite, looks pretty sprinkled on top.
• Lemon wedges: Optional zesty squeeze, lifts flavors with acidity, makes dish feel lighter.

Ingredient Quantities

• Potatoes 1.5 pounds about 3 medium Yukon Gold or Russet
• Olive oil 1 to 2 tablespoons or avocado oil
• Cornstarch 1 tablespoon optional for extra crisp
• Garlic powder 1 teaspoon
• Smoked paprika 1 teaspoon
• Onion powder 1/2 teaspoon
• Kosher salt 1 teaspoon
• Black pepper 1/2 teaspoon freshly ground
• Fresh parsley 2 tablespoons chopped optional
• Lemon wedges optional for serving

How to Make this

1. Preheat your air fryer to 400 F while you prep the potatoes.

2. Wash and cut
1.5 pounds of Yukon Gold or Russet into about 1 inch cubes, peel or dont peel, your call.

3. Soak the cubes in cold water for 20 minutes to pull out excess starch, this helps them crisp up. Drain, then pat totally dry with a clean towel.

4. In a big bowl toss the dry potatoes with 1 to 2 tablespoons olive oil or avocado oil, 1 tablespoon cornstarch if you want extra crisp, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Make sure every cube is coated.

5. Arrange potatoes in a single layer in the air fryer basket. Dont overcrowd, do batches if needed so air can circulate.

6. Cook at 400 F for 12 to 18 minutes, shaking or tossing the basket every 5 to 6 minutes for even browning; smaller cubes will finish sooner, bigger ones need more time. Check for a deep golden crust and tender centers.

7. If they arent as crisp as you like, give them 2 to 4 more minutes, watching closely so they dont burn.

8. Toss the finished cubes with 2 tablespoons chopped fresh parsley if using, taste and add a pinch more salt if needed, serve hot with lemon wedges on the side to squeeze over just before eating.

Equipment Needed

1. Air fryer with a basket big enough for a single layer of potatoes (preheats to 400 F)
2. Large cutting board
3. Sharp chef’s knife (for 1 inch cubes)
4. Large mixing bowl for tossing the potatoes
5. Colander or big bowl for soaking and draining
6. Clean kitchen towel or paper towels to pat them totally dry
7. Measuring spoons for spices and cornstarch
8. Tongs or a silicone spatula to shake/toss the basket while cooking
9. Small bowl and spoon for chopped parsley or extra seasoning (optional)
10. Lemon knife or citrus hand juicer for wedges (optional)

FAQ

Crispy Air Fryer Potato Cubes Recipe Substitutions and Variations

• Potatoes: swap for sweet potatoes for a sweeter, creamier bite, or use baby reds or fingerlings for a waxier texture and a bit shorter cook time, or try cauliflower florets for a low carb option (watch the timing).
• Olive oil: use avocado oil for a neutral taste and higher smoke point, grapeseed or canola oil work too, or melted butter or ghee if you want richer flavor but use ghee to avoid burning.
• Cornstarch: replace with arrowroot or tapioca starch at a 1 to 1 ratio, rice flour or potato starch also crisp up well, or just skip it and give the cubes an extra minute or two in the air fryer.
• Smoked paprika: swap with regular sweet paprika plus a pinch of smoked salt or ground cumin for that smoky note, use chipotle powder if you want heat with smoke, or chili powder for a different spice profile.

Pro Tips

1. Pat the cubes totally dry, then let them sit on a towel for a few minutes; even a little moisture makes them steam not crisp, so dont skimp on drying.
2. Lightly dust with cornstarch, dont pile it on, it gives that crackly crust but too much makes the coating gummy or chalky.
3. Dont overcrowd the basket, do batches if you gotta; air needs room to move or you’ll get limp potatoes instead of golden ones.
4. Finish with acid and herbs right before serving, a quick squeeze of lemon and a sprinkle of parsley brightens the whole thing, plus let them rest a minute so the crust firms up.