Air FryerCrispy Air Fryer Potatoes
The trick to crispy air fryer potatoes isn't more oil — it's a hot enough basket and enough space around each piece for the hot air to actually circulate. Skip both and you get steamed potatoes; get both right and they come out shatter-crisp on the outside.
- for the potatoes
- 2 lb baby potatoes or russets, cut into 1-inch cubes
- 1.5 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
makes about 4 side-dish portions — doubles easily if your basket has room.
- Soak the cubed potatoes in cold water for 10 minutes, then drain and pat completely dry — removing surface starch is what makes them crisp instead of gummy.
- Toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Spread the potatoes in a single layer, not overlapping. Air fry 16–18 minutes, shaking the basket every 5 minutes, until deeply golden.
- Taste one for doneness — a fork should slide in with almost no resistance.
No time to soak? Even a 5-minute soak helps; skipping it entirely just means slightly less crunch.
Basket is small? Cook in two batches rather than crowding — crowded potatoes steam instead of crisping.
Want them cheesy? Toss with shredded cheddar in the last 2 minutes and let it melt onto the potatoes.
No smoked paprika? Any paprika works, or swap in Cajun seasoning for more heat.
Leftover potatoes keep 3-4 days refrigerated, but they lose some crispness in the fridge. Reheat in the air fryer at 375°F for 4-5 minutes to re-crisp the outside rather than microwaving, which steams them soft again. Not ideal for freezing — the texture turns mealy once thawed.
Loaded potato bites Toss the finished potatoes with shredded cheddar and crumbled bacon in the last 2 minutes, then top with sour cream and chives.
Ranch-seasoned Swap the garlic powder and paprika for a packet of ranch seasoning for a tangier, herbier version.
Rosemary-parmesan Toss with chopped fresh rosemary and finish with grated parmesan right out of the basket.
Kantan tip — shake, don't stir — lifting the basket and giving it a shake redistributes the potatoes without knocking off the crispy crust that's already forming.
Gear that makes this recipe easier
The tools this recipe actually calls for, with the one we'd reach for in each category — these link to our own comparisons, not straight to a store.