Potatoes & Fries
Air Fried Potatoes: Crispy and Golden in 20 Minutes
Crispy air fried potatoes: cut into 1-inch chunks, toss with oil and seasoning, and air fry at 400°F for 18–22 minutes, shaking every 6–7 minutes.
Quick answer
To air fry potatoes, cut them into 1-inch chunks, toss with 1 tablespoon of oil and seasoning, and cook at 400°F205°C for 18–22 minutes, shaking the basket every 6–7 minutes, until golden and crisp outside and tender inside. Halved baby potatoes take 15–20 minutes, and a whole baked potato takes 40–50 minutes.
- Time
- 18–22 min (1-inch chunks)
- Flip
- Shake every 6–7 min
- Done when
- Golden outside, fork-tender inside
Crispy Air Fryer Potatoes air fryer times
| What you're cooking | Temp | Time | Notes |
|---|---|---|---|
| 1-inch chunks (Yukon gold or russet) | 400°F205°C | 18–22 min | Shake every 6–7 minutes |
| ½-inch diced potatoes | 400°F205°C | 12–16 min | Great for breakfast potatoes |
| Baby potatoes, halved | 400°F205°C | 15–20 min | Cut side down first |
| Red potatoes, quartered | 400°F205°C | 18–22 min | Skin on |
| Yellow potatoes (incl. baby Dutch yellow), halved | 400°F205°C | 15–20 min | Creamy inside, thin crisp skin |
| Canned potatoes, drained and dried | 400°F205°C | 12–15 min | Already cooked, just crisping |
| Potato wedges | 400°F205°C | 18–22 min | Soak 30 min for extra crunch |
| Whole baked potato, medium | 400°F205°C | 40–50 min | Prick with a fork first |
| Parboiled chunks (extra crispy) | 400°F205°C | 15–18 min | Boil 7 min, dry, then air fry |
| Sweet potato cubes | 400°F205°C | 15–18 min | Browns faster, so watch closely |
Times are for a preheated 5–6 quart basket air fryer with food in a single layer. Oven-style and very large air fryers can run 1–3 minutes slower. Always check doneness with an instant-read thermometer.
Air fried potatoes are crispy and golden outside and fluffy inside, with a fraction of the oil and about half the time of oven roasting. This is our go-to side dish method, and it works for almost any potato you have.
How to air fry potatoes
- Cut into even 1-inch chunks. Consistent size means everything is done at the same time.
- Dry them well, then toss with a tablespoon of oil and seasoning.
- Air fry at 400°F205°C for 18–22 minutes, shaking every 6–7 minutes.
- Test with a fork. It should slide in easily, with no resistance at the center.
Which potatoes work best?
- Yukon gold: the all-rounder, with creamy insides and thin skin that crisps nicely.
- Russet: the fluffiest centers and the crunchiest edges. Good for wedges and fries.
- Yellow potatoes: Yukon gold’s everyday cousin, including small “baby Dutch yellow” potatoes. Halve the small ones and cook for 15–20 minutes.
- Red potatoes: firm and waxy, and great with the skin on. See our red potatoes guide.
- Baby, mini and small potatoes: just halve them. See air fryer baby potatoes.
Air frying canned potatoes
Canned potatoes are already cooked, so the air fryer just gives them a crisp, golden outside. Drain and rinse them, then pat them very dry. Wet canned potatoes steam instead of browning. Toss with 1–2 teaspoons of oil and your seasoning, and air fry at 400°F205°C for 12–15 minutes, shaking halfway.
The secrets to crispy air fryer potatoes
- Soak for 30 minutes in cold water to wash off surface starch, then dry them completely.
- Don’t overcrowd. A single layer lets the hot air reach every surface.
- Use enough oil to coat. About 1 tablespoon per 1½ lb gives even browning.
- Shake regularly. Every 6–7 minutes, so all sides get crispy.
- Salt before and after. Season before cooking, and add a pinch of flaky salt at the end.
Seasoning ideas
- Garlic parmesan: garlic powder before cooking, grated parmesan and parsley at the end.
- Ranch: 1 tablespoon dry ranch seasoning mix.
- Rosemary and garlic: chopped fresh rosemary and minced garlic in the final 5 minutes, so the garlic doesn’t burn.
- Cajun: Cajun seasoning and a squeeze of lemon.
- Breakfast-style: diced onion and bell pepper added halfway through.
Storing and reheating
Refrigerate leftover potatoes for up to 4 days. Reheat them at 380°F195°C for 4–6 minutes, shaking once, until hot and crisp again.
Crispy Air Fryer Potatoes
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Air fryer
- 400°F205°C
- Makes
- 4 servings
- Calories
- 160 per serving
Ingredients
- 1½ lb Yukon gold or russet potatoes (about 4 medium)
- 1 tablespoon olive oil or avocado oil
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Chopped fresh parsley and flaky salt, to serve (optional)
Instructions
Tap a step to check it off.
- Cut. Scrub the potatoes and cut them into even 1-inch chunks. Peeling is optional. Even sizes cook at the same rate.
- Dry. Pat the potatoes dry with a towel. Surface moisture is the enemy of crispiness.
- Season. Toss the potatoes with the oil, salt, garlic powder, smoked paprika and pepper until evenly coated.
- Preheat. Preheat the air fryer to 400°F205°C for 3 minutes.
- Air fry. Spread the potatoes in a single layer. Air fry for 18–22 minutes, shaking the basket every 6–7 minutes, until deep golden and crisp outside and a fork slides easily into the center.
- Serve. Toss with parsley and a pinch of flaky salt, and serve right away.
Notes
- For extra-crispy potatoes, soak the cut chunks in cold water for 30 minutes, then dry thoroughly before seasoning.
- Cook in two batches if your basket is small. Overcrowded potatoes steam and go soft.
- Add grated parmesan in the last 2 minutes for parmesan potatoes.
Nutrition is an estimate calculated from typical ingredient values and will vary by brand and portion.
Frequently asked questions
How long do you air fry potatoes?
At 400°F205°C, 1-inch potato chunks take 18–22 minutes, ½-inch dice takes 12–16 minutes, halved baby potatoes take 15–20 minutes, and a whole medium baked potato takes 40–50 minutes. Shake the basket every 6–7 minutes.
What temperature do you air fry potatoes?
400°F205°C is best for crispy roasted potatoes. It browns the outside quickly while the inside steams until tender. For very large chunks, you can start at 380°F195°C and finish at 400°F205°C.
Do you need to boil potatoes before air frying?
No. Raw potatoes cook perfectly in the air fryer. Parboiling for about 7 minutes before air frying makes them even crispier, with fluffier centers, and cuts the air fry time to 15–18 minutes.
What are the best potatoes for the air fryer?
Yukon gold potatoes get crisp outside and creamy inside, and hold their shape. Russets give the fluffiest centers and crunchiest edges. Red and baby potatoes stay firm and are great with the skin on.
How do you make air fryer potatoes extra crispy?
Cut them evenly, soak them in cold water for 30 minutes to remove surface starch, dry them thoroughly, use just enough oil to coat, cook at 400°F205°C in a single layer, and shake them regularly.
Can you air fry canned potatoes?
Yes. Drain and rinse canned potatoes, pat them very dry, toss with a little oil and seasoning, and air fry at 400°F205°C for 12–15 minutes, shaking halfway. They're already cooked, so you're only browning and crisping the outside.
How long do you air fry yellow potatoes?
Halved small yellow or baby Dutch yellow potatoes take 15–20 minutes at 400°F205°C, and 1-inch chunks of larger yellow potatoes take 18–22 minutes. Shake the basket every 6–7 minutes.
Can you air fry potatoes without oil?
Yes, but they'll be drier and less golden. A single tablespoon of oil for 1½ lb of potatoes adds only about 30 calories per serving and makes a big difference in browning.
How do you reheat air fryer potatoes?
Reheat leftover potatoes at 380°F195°C for 4–6 minutes, shaking once. They crisp back up much better than in the microwave.
