Roasted Air Fryer Diced Potatoes
These crispy roasted air fryer diced potatoes boast a delightful crunch and a warm, fluffy center, making them a versatile and delicious side dish for any meal.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or Russet work well) Choose these types for the best texture.
- 2 tablespoons olive oil Helps to crisp up the potatoes.
- 1 teaspoon garlic powder Adds flavor.
- 1 teaspoon onion powder Adds flavor.
- 1 teaspoon paprika Adds flavor and color.
- 1 teaspoon dried rosemary Or your preferred herb for flavor.
- 1 teaspoon salt To taste.
- ½ teaspoon black pepper To taste.
Instructions
Preparation
- Wash the potatoes thoroughly under running water. Peel them if preferred.
- Cut the cleaned potatoes into even, bite-sized cubes, about 1-inch in diameter.
- In a large bowl, combine the diced potatoes and olive oil. Toss to coat the potatoes evenly in the oil.
- Add garlic powder, onion powder, paprika, dried rosemary, salt, and black pepper to the bowl. Mix well until all potato pieces are evenly seasoned.
Cooking
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Once preheated, add the seasoned potatoes to the basket of the air fryer in a single layer.
- Cook the potatoes in the air fryer for 15–20 minutes, shaking the basket halfway through to ensure even browning.
- The potatoes are done when golden brown and crispy on the outside; check tenderness by piercing with a fork.
- Carefully remove the potatoes from the air fryer and let them cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3–5 days, or freeze for up to 3 months. Reheat in the air fryer at 350°F (175°C) for 5–10 minutes for best results.