Air Fryer Diced Potatoes (With Skin)
If you’ve ever craved those perfectly crispy potatoes but didn’t want to mess with the oven, air fryer diced potatoes are about to be your new go-to. I’ve tested this method over and over, and it’s hands-down one of the easiest ways to get that golden, crunchy outside with a soft, fluffy center.
The air fryer does all the work—circulating hot air so every piece cooks evenly without a ton of oil or fuss. Whether you’re making a quick weeknight side or a cozy weekend breakfast, this air fryer little potato recipe is the kind of side dish you’ll keep coming back to.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 20 minutes | 3-4 | Beginner + |
Julie’s Ingredient Notes
The recipe uses simple ingredients that you most likely have in your pantry. You can use fresh or dried herbs for this recipe.
The full printable recipe with measurements and instructions are listed at the bottom of the post in the recipe card.
Tips For The Best Diced Potatoes
With just a few easy tips, you can have the crispiest and fluffiest potatoes every time.
- Wash the potatoes and pat them dry with a paper towel. This will help them get crispier when cooking.
- Don’t overcrowd the basket. Be sure to give the potatoes room so the hot air circulates around each one to crisp them up.
- Preheat the air fryer. This gets the crisping process started quickly when the potatoes start out in a hot environment.
- Toss halfway through the cooking process. This will help ensure the potatoes cook on all sides.
- Try to cut the potatoes evenly. This will help prevent some potatoes from overcooking while others undercook.
Watch How The Potatoes Are Made
Step-By-Step Instructions for Air Fryer Potatoes
Dice the potatoes and add them to a large bowl. Add the olive oil, parsley, rosemary, thyme, and salt, and toss until the potatoes are covered.
Then, add them to the preheated air fryer and cook for 20 minutes, flipping them at the 10-minute mark.
FAQs, Storage, And Reheating
If you have any leftover potatoes, you can store them in an airtight container and refrigerate them. To reheat, add them back to the air fryer at 375°F for 3 to 5 minutes. You will not need to preheat the air fryer when reheating, unless you prefer a slightly crispier texture.
Fun fact: Most people eat air fryer potatoes as a side, but because they’re in cubes, they’re easy to toss into breakfast scrambles, casseroles, tacos, or grain bowls without losing their texture. They add crunch and structure without falling apart.
Can I use any type of potato for this recipe? Yes, you can! You can simply follow the same directions and cook them.
Do I need to soak them in water before cooking? It is not required, but soaking them in water for about 15 minutes, after dicing, helps remove some of the starch, and they will cook up a little crisper.
What size should I dice the potatoes? I like to aim for about 1/2-inch cubes.
Can I make air fryer potatoes ahead of time? Yes. You can dice and soak the potatoes ahead of time, then pat them dry and store them in the refrigerator for up to 24 hours. Make sure to store them in an airtight container and try to remove as much air as possible, or they may begin to turn brown. Then, pull them out and cook them when you are ready.
Can I cook frozen potatoes? Yes, you can cook frozen potatoes, just add two to three minutes to the cooking time. Be sure to shake the basket more often to prevent the potatoes from sticking.
Air Fryer Diced Potatoes (With Skin)
Ingredients
- 3 Russet potatoes diced in ½-inch cubes
- 2 Tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
Instructions
- Preheat the air fryer to 400°F.
- Dice the potatoes and pat dry with a paper towel. Then, add them to a large mixing bowl.
- Next, add the olive oil and seasonings and toss until the potatoes are coated.
- Spread out evenly in the air fryer and cook for 20 minutes, shaking halfway through.
