Diner-style home fries usually need a heavy pan and a lot of fat. The air fryer gets you there with two tablespoons of oil, as long as you soak the potatoes first. That rinse pulls off surface starch, which is exactly what makes them crisp rather than gummy.
Everything you need
- 700 g potatoes, cut into 2 cm cubes
- 2 tbsp olive oil
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1¼ tsp fine salt
- ½ tsp black pepper
- 1 red pepper, diced
- 1 onion, cut into chunks
- 2 tbsp fresh parsley, chopped
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Soak the potato cubes in cold water for 10 minutes, then drain and dry them properly with a towel. Wet potatoes steam instead of crisping.
For this step
- 700 g potatoes
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Toss them with the oil, paprika, garlic powder, onion powder, salt and pepper until every piece is coated.
For this step
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1¼ tsp fine salt
- ½ tsp black pepper
- 1 red pepper
- 1 onion
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Preheat the air fryer to 200°C / 400°F for 3 minutes. Going into a cold basket is the most common reason these turn out pale.
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Air fry in a single layer for 12 minutes, shaking the basket twice. Work in two batches if they overlap.
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Add the pepper and onion chunks, shake, then cook another 6 to 8 minutes until the potatoes are dark gold and the onion edges have charred.
For this step
- 700 g potatoes
- 1 tsp onion powder
- ½ tsp black pepper
- 1 red pepper
- 1 onion
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Tip into a bowl, taste for salt, and scatter over the parsley while everything is still hot.
For this step
- 1¼ tsp fine salt
- 2 tbsp fresh parsley
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Cut them the same size. One oversized cube in the batch means either burnt small ones or a raw middle.
- Don't add the peppers at the start. They release water for the first ten minutes and steam the potatoes soft.
Make it your own
- Add a teaspoon of smoked paprika and a pinch of cayenne for patatas bravas energy, served with garlic mayo.
- Toss the finished potatoes with grated parmesan and lemon zest instead of parsley.
Storing & reheating
Refrigerate for 3 days and revive at 200°C for 4 minutes, which brings the crunch back better than any other method.
Frequently asked
How long do potatoes take in an air fryer?
Cut into 2 cm cubes, 18 to 20 minutes at 200°C with a couple of shakes. Larger wedges need closer to 25.
Do I need to soak the potatoes?
It's not essential but it noticeably improves the crunch. Ten minutes in cold water removes surface starch, and drying them afterwards matters just as much.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.