Air fryer potato cubes are diced white potatoes tossed in olive oil with garlic powder, paprika, rosemary, salt and pepper, then air fried at 400°F until golden brown and crispy on the outside and tender in the center. They take about 30 minutes start to finish and go with almost any main dish.
How to make air fryer potato cubes: preheat the air fryer to 400°F, dice 2 pounds of unpeeled potatoes into 1/2- to 3/4-inch cubes, toss with olive oil and the seasonings, spread them in the basket, and air fry for 15 to 20 minutes, shaking the basket halfway through.
Why You’ll Love Them
- No peeling: wash, dry and dice.
- About 30 minutes from whole potatoes to the plate.
- Pantry seasoning: garlic powder, paprika and dried rosemary.
- A side for breakfast, lunch or dinner, or a snack on their own.
How to Get Crisp Potato Cubes, Not Soggy Ones
These habits keep the cubes crisp:
- Dry them well. After washing, pat the potatoes dry with a towel before you dice and oil them.
- Cut them evenly. Keep the cubes between 1/2 and 3/4 inch so they finish at the same time.
- Single layer, with space. Spread the cubes out with a little room between them. If they don’t fit, cook in batches.
- Shake the basket. Shake halfway through, or every 10 minutes on a longer cook.
- Oil the basket. Brush it with oil or spray it with nonstick spray, or use an air fryer liner.
- Preheat. Heat the air fryer to 400°F first; 2 to 3 minutes, or 3 to 5 minutes depending on the model.
Another method peels the potatoes and soak the cubes in cold water for at least 10 minutes, then rinse and pat them dry before oiling. It’s optional; this recipe skips it.
Ingredient Notes
Potatoes. Two pounds of white potatoes, about 4 medium, left unpeeled. Russets work as well.
Olive oil. Two tablespoons, enough to coat every cube.
Seasoning. A teaspoon each of garlic powder, paprika and salt, 1/2 teaspoon of black pepper and a tablespoon of dried rosemary.
Optional finishes. The juice and zest of half a lemon tossed in with the seasoning, and 1/4 cup of parmesan added in the last 5 minutes.
Ingredients
- 2 pounds white potatoes (about 4 medium), unpeeled, washed and dried
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried rosemary
- Juice and zest of 1/2 medium lemon, optional
- 1/4 cup parmesan cheese, optional
How to Make Air Fryer Potato Cubes
1. Preheat the air fryer. Preheat the air fryer to 400°F.
2. Cut the potatoes. Wash and dry the potatoes, then use a sharp knife to dice them into 1/2- to 3/4-inch cubes. You don’t need to peel them.
3. Coat the potatoes. Toss the cubes with the olive oil in a mixing bowl until fully coated. Add the garlic powder, paprika, salt, pepper and rosemary, plus the lemon juice and zest if using, and toss again.
4. Fill the basket. Put the potatoes in an air fryer liner or straight into the basket. Cook in batches if the basket is too full.
5. Air fry and shake. Cook for about 15 to 20 minutes, shaking the basket halfway through. If using parmesan, add it in the last 5 minutes.
6. Serve. Serve right away, when the cubes are golden brown and crispy outside and tender in the center.
How Long Do Potato Cubes Take in the Air Fryer?
The time depends on the size of the cubes, how many you cook at once and your air fryer. At 400°F:
| Amount | Cut | Time |
|---|---|---|
| 2 pounds | 1/2- to 3/4-inch cubes | 15 to 20 minutes, shake halfway |
| 1.1 pounds (500 g) | 1/2- to 3/4-inch cubes | 15 to 20 minutes |
| 2 russets (1.5 to 2 pounds) | Even cubes | 18 minutes, shake once |
| 1.1 pounds (500 g), peeled and soaked | Cubes | 20 to 25 minutes, depending on the model |
| 2 pounds | Small cubes | 30 minutes, shake every 10 minutes |
Start checking at the low end. They’re done when they’re golden brown, crispy on the outside and tender in the center when pierced.
Seasoning Variations
- Italian: garlic powder, onion powder, paprika and oregano, with fresh parsley to finish.
- Herby: rosemary, thyme and paprika, with a teaspoon of melted butter added to the olive oil.
- Parsley: onion powder, paprika and dried parsley, with fresh parsley on top.
- Plain: just oil and salt.
- Lemon parmesan: the lemon juice and zest in the toss and parmesan in the last 5 minutes.
Storage & Reheating
Refrigerate leftovers within 2 hours (1 hour if it’s above 90°F) in shallow, covered containers. They keep 3 to 4 days in the fridge or 3 to 4 months in the freezer. Reheat to 165°F, checked with a food thermometer.
What to Serve With Them
Potato cubes go next to almost any protein or vegetable, at breakfast, lunch or dinner. Try them with parmesan meatloaf, honey garlic pork chops or baked barbecue chicken thighs with onions. For more potato sides, there’s baked garlic parmesan potato wedges, roast carrots, potatoes and onions and garlic butter steak bites and cheesy smashed potatoes.
Frequently Asked Questions
How long do potato cubes take in the air fryer?
About 15 to 20 minutes at 400°F for 1/2- to 3/4-inch cubes, shaking the basket halfway. Smaller cubes or a fuller basket can take up to 30 minutes.
Do you put raw potatoes in an air fryer?
Yes. The cubes go in raw, tossed in oil and seasoning, and cook through in the basket.
What are the common mistakes when air frying potatoes?
Skipping the drying step, crowding the basket instead of cooking in batches, cutting uneven cubes, and forgetting to shake the basket halfway.
Can I use russet potatoes?
Yes. Two russets, about 1.5 to 2 pounds, cut into even cubes, take about 18 minutes at 400°F with one shake halfway.
Can I add butter?
Yes. Stir a teaspoon of melted butter into the olive oil before you toss the cubes.
How do I serve them?
As a side next to any protein or vegetable, as a breakfast potato, or as a snack or appetizer on their own, with fresh parsley over the top.
Do I need to peel the potatoes?
No. This recipe leaves the skins on; just wash and dry them well.
Final Notes
Dry cubes, a single layer and a shake halfway through are all it takes. Tell me in the comments which seasoning you tried.
Air Fryer Potato Cubes
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Ingredients
- 2 pounds white potatoes about 4 medium; unpeeled, washed and dried
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried rosemary
- 1/2 medium lemon juice and zest; optional
- 1/4 cup parmesan cheese optional
Instructions
- Preheat the air fryer to 400F.
- Wash and dry the potatoes, then use a sharp knife to dice them into 1/2- to 3/4-inch cubes. You don't need to peel them.
- Toss the cubes with the olive oil in a mixing bowl until fully coated. Add the garlic powder, paprika, salt, pepper and rosemary, plus the lemon juice and zest if using, and toss again.
- Put the potatoes in an air fryer liner or straight into the basket. Cook in batches if the basket is too full.
- Cook for about 15 to 20 minutes, shaking the basket halfway through. If using parmesan, add it in the last 5 minutes.
- Serve right away, when the cubes are golden brown and crispy outside and tender in the center.
Notes
Nutrition
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