Air Fryer Potato Cubes
Air Fryer Potato Cubes turn diced potatoes, paprika, garlic powder, and onion powder into crisp-edged bites with tender centers. They are a dependable side dish for breakfast plates, weeknight dinners, bowls, or snacks.
Equipment
- Air fryer
- Mixing bowl
- Tongs
Ingredients
- 4 medium potatoes russet, Yukon gold, or red potatoes, diced into about 4 cups
- 0.5 teaspoon oil extra virgin olive oil, canola oil, or avocado oil
- 0.5 teaspoon kosher salt
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Instructions
- Scrub the potatoes, peel if preferred, and dice into even 1/2-inch to 3/4-inch cubes.
- Pat the potato cubes dry with a clean towel so the surface can brown instead of steam.
- Toss the potatoes with oil, kosher salt, paprika, garlic powder, and onion powder until lightly coated.
- Preheat the air fryer to 400°F for 2-3 minutes and arrange the potatoes in a single layer.
- Air fry for 16-18 minutes, shaking halfway, until the cubes are golden and fork tender.
- Rest for 1-2 minutes, taste for salt, and serve warm while the edges are crisp.
Notes
Storage: Cool leftovers and refrigerate in an airtight container for up to 4 days.
Reheating: Reheat in the air fryer at 375°F for 4-6 minutes, shaking once, until the edges crisp again.
Air Fryer Tips: Keep the cubes in a single layer, preheat briefly, and start checking early because model size can change the timing.
Extra Crispy Tips: Dry the potatoes well, avoid crowding, and add a light oil spray halfway through if the surface looks dry.
Variations: Try smoked paprika, Italian seasoning, Parmesan after cooking, fresh herbs, or a pinch of cayenne for gentle heat.
Freezing: Freeze cooked cubes on a tray, then store in a freezer bag for up to 2 months and reheat from frozen.