The ideal accompaniment to any meal, these air fryer diced potatoes are irresistibly crispy, infused with a delightful tang of lemon, and bursting with deliciousness.
Crispy potatoes pair well with virtually any meal, so whip these up for any occasion whenever you need a delicious side dish.
This easy air fryer recipe requires minimal prep and it’s naturally vegan and gluten-free, making it suitable for most eaters.
It was inspired by my air-fried potato wedges and these roasted Greek lemon potatoes.
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Ingredients + Substitutions
Here’s what you’ll need to make our air fryer diced potatoes recipe.
- Potatoes: I chose russet potatoes for this one, but other varieties (like Yukon gold potatoes or red potatoes) work too. You’ll need 1 pound, or approx. 3 small/medium or 2 large potatoes.
- Lemon: Adds flavour and tang, and acts as our liquid since we’re skipping the oil.
- Spices: The original recipe calls for garlic powder, thyme, salt, and pepper. But check out our other variations below to spice things up.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by peeling or scrubbing your potatoes. Then cut them into half-inch cubes, as evenly as possible.
Soak the cubed potatoes in a bowl of water for 20 minutes. Then drain and pat them dry with paper towels or a clean dishcloth.
Wipe the bowl dry and then return the potatoes to the bowl. And the lemon juice and seasoning, and mix well.
Arrange them inside your basket in a single layer. Then air fry until they are tender, golden brown, and have reached your desired level of crispiness.
You may optionally sprinkle the potatoes with chopped herbs and/or vegan parmesan cheese. Then serve them with any of your favourite dipping sauces, like ketchup, BBQ sauce, ranch, or honey mustard.
Variations
Want to spice things up?
Try one of the below seasoning combinations. Omit the lemon juice (except for the Italian blend) and use vegetable broth in its place for any of the following.
- Smoky BBQ: Use 1 teaspoon of smoked paprika and ¼ teaspoon of each garlic powder, salt, and cayenne.
- Ranch blend: Use ½ teaspoon of parsley and ¼ teaspoon each of dill, garlic powder, onion powder, and salt.
- Jerk seasoning: Use ½ teaspoon onion powder and ¼ teaspoon each of thyme, allspice, black pepper, cumin, cinnamon, cayenne, salt, and garlic powder.
- Chili lime: Swap the lemon juice for lime juice and add 1 teaspoon of chili powder and ¼ teaspoon of salt.
- Italian: Keep the lemon juice called for and add 1 teaspoon of garlic powder, ½ teaspoon of dried parsley and ¼ teaspoon each of dried oregano and salt.
- Cajun blend: Use ¼ teaspoon each of salt, oregano, paprika, cayenne, black pepper, onion powder, and garlic powder.
- Chili seasoning: Use ½ teaspoon of chili powder and ¼ teaspoon each of cumin, garlic powder, paprika (or smoked paprika), onion powder, salt, and black pepper.
Or try our air-fried home fries.
Equipment
We use a Ninja Foodi 8 quart but any model of fryer will work for this recipe, including toaster oven styles.
Just note that different models will cook at different speeds, so always check on your food while air frying.
Storage
These taste best when freshly made, but any leftover air fryer potato cubes will keep in the refrigerator for 2-3 days in an airtight container.
I don’t recommend freezing.
Expert Tips
- Cut your potatoes as evenly as possible for even cooking and crispiness.
- Don’t skip the soak step as this helps remove some starch from your potatoes and provides crispier results, without needing oil.
- For even crispier potatoes, you may add 1 teaspoon of a good quality oil such as avocado oil to the mix. (I don’t recommend cooking with olive oil due to its low smoke point.)
More delicious air fryer recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 pound russet potatoes diced into half-inch pieces (approx. 3 medium potatoes)
- 2 tablespoons lemon juice approx. half a large lemon
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon sea salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Peel and dice your potatoes into approx. half-inch cubes, doing your best to make them as similarly sized as possible for even cooking.
- Place them in a bowl and cover with cold water, soaking them for 20 minutes. Then drain the potatoes and pat them dry. Rinse and dry the bowl you used for soaking and return the potatoes to the bowl.
- Add the lemon juice and seasoning, and mix well to evenly coat the pieces.
- Spoon (don't dump) the seasoned potatoes into your fryer basket in a single layer and air fry at 400℉/204℃ for 15-20 minutes. Mix or shake your basket every 5 minutes until desired crispiness is reached. Enjoy!
Notes
- Cut your potatoes as evenly as possible for even cooking and crispiness.
- Don’t skip the soak step as this helps remove some starch from your potatoes and provides crispier results, without needing oil.
- For even crispier potatoes, you may add 1 teaspoon of a good quality oil such as avocado oil to the mix. (I don’t recommend cooking with olive oil due to its low smoke point.)
Nutrition
FAQ
While soaking is not mandatory, it is generally recommended to achieve the desired texture and consistency when air frying potatoes. It reduces excess starch, improves crispiness, and promotes even cooking by hydrating the potatoes equally.
To avoid soggy potatoes, make sure to dry them, choose potato varieties with lower moisture content, avoid overcrowding the air fryer basket, and ensure proper liquid distribution for crispy and delicious results.
Yvonne Renoult says
Recipe choices look great. Any problem with leaving on the skin?
Rosa says
No problem, you may leave them on if you prefer. Enjoy! 🙂
Barbara A Jones says
I’m making potato soup and I’m using this recipe to roast half of the potatoes..hope it turns out good..