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Have a snack attack? These air fryer potato cubes provide a quick fix to your cravings and don’t need much effort to put them together. Crispy, filling, and delicious- these potatoes are everything you need in an appetizer!
I’ve become obsessed with these air fryer potato cubes since I made them last week.
And I’ll tell you why- They are so simple to assemble and cook!
Just cut the potatoes and coat them with oil, oregano, red chili flakes, and salt, and dump the potato cubes in air fryer till they are brown and crispy.
They are the ideal gluten-free snack for your kids, a filling brekkie, or a succulent side dish to go along with your holiday fiesta.
Plus, the best part is that you can meal prep them in advance, and they are completely plant-based.
Perfect for your Veganuary challenge!
Why You’ll Love This Dish
- Completely vegan and gluten-free.
- It is so easy to make and takes less than 30 minutes to make.
- Needs only 5 pantry-friendly ingredients.
- It is a budget-friendly alternative to takeout food.
Ingredients In This Air Fryer Cubed Potatoes Recipe
Potatoes: Baby potatoes are the ideal choice here, but since they were not available near me, I used russet potatoes.
Oregano: The herby aroma and flavorful punch from the oregano is what seal the deal for me and make it one of my favorites.
Red Chili Flakes: Oregano and chili flakes complement each other brilliantly. The subtle sweetness of oregano and the spiciness of red chili flakes are a deadly combination that is hard to beat.
Extra Virgin Olive Oil: It is a much healthier choice than any other cooking oil as it is rich in antioxidants, and its savory flavor profile hoists up the overall taste of the potatoes.
Salt & pepper
How To Make Air Fryer Potato Cubes
Cut the potatoes:
Clean the potatoes thoroughly and cut them into big cubes with their skins on. One vertical cut, one horizontal cut, and a cut from sideways.
Combine the ingredients:
In a glass bowl, add oil, salt, black pepper powder, oregano, and red chili flakes. Mix well.
Then add the potatoes and swirl them with your hand so that the mixture is applied equally on all sides of the potatoes.
Cook the potatoes in the air fryer:
Preheat the air fryer for 5 minutes, and then arrange the potatoes in the basket.
Set the temperature to 380F (195C) and cook the potatoes for 7-8 minutes. Flip them and again cook the potatoes for 7-8 minutes till they are tender and brown.
Your air fryer potatoes are ready. Serve them with dips to get the ultimate tasty sensation!
Tips & Variations
Leaving the skin on is imperative: I say this because the skin is what makes these potatoes so crispy after being cooked. Peeling the skin off beforehand will greatly impact the texture and the flavor, and it will not be the same.
Add garlic powder: I tried making this recipe with both garlic powder and without, and the version with no garlic powder is the one I prefer. But everyone’s taste senses are different, so if you want to, you can add it (in small quantities).
Don’t overstuff the air fryer: If you want the potatoes to come out as perfectly as they can, level some breathing room between the potatoes when placing them in the air fryer. Cook them in batches if necessary.
Can I Use Sweet Potatoes?
Absolutely, the process remains the same, you can simply swap out the regular potatoes and make air fryer sweet potato cubes, but reduce the time by 1 minute as they tend to cook faster than the regular ones.
Serving Options
Dips and sauces: This potato recipe is an amazing appetizer on its own but when dipped into sauces like tater tot dipping sauce or cottage cheese ranch dip, their flavor is enhanced tenfold!
Pair with meats: I love pairing these decadent potatoes with grilled fish and sometimes chicken. The chewy texture of the meat compliments the crunchiness of the potatoes incredibly well.
How To Store
In the fridge: I don’t usually store them in the refrigerator because they get soggy and their crispiness doesn’t recover even after air-frying again. Although, the leftover potatoes can be stored for almost 2 days.
Meal prep: Cut the potatoes into cubes and engulf them in the oregano and red chili flakes mixture. You can then store it in the fridge for the whole week and cook the cubed potatoes in air fryer when you’re ready.
More Potato Recipes
More Snacks And Appetizers
Please rate and comment if you make these air fryer potato cubes so I know how much you like them.
The Best Air Fryer Potato Cubes (Very Crispy!)
Ingredients
- 4 medium Russet potatoes cubed
- 2 tsp Olive Oil extra virgin
- ½ tsp Oregano
- ½ tsp Red chili flakes
- ½ tsp Salt
- Black Pepper Powder a pinch
Instructions
- Cut the potatoes into big cubes with their skins on. One vertical cut, one horizontal cut, and a cut from sideways.
- In a glass bowl, add oil, salt, black pepper powder, oregano, and red chili flakes. Mix well.
- Then add the potatoes and swirl them with your hand so that the mixture is applied equally on all sides of the potatoes.
- Preheat the air fryer for 5 minutes, and then arrange the potatoes in the basket.
- Set the temperature to 380F (195C) and cook the potatoes for 10 minutes. Flip them and again cook the potatoes for 10 minutes till they are tender and brown.
- Your air fryer cubed potatoes are ready.
Notes
- Leaving the skin on is imperative: I say this because the skin is what makes these potatoes so crispy after being cooked. Peeling the skin off beforehand will greatly impact the texture and the flavor, and it will not be the same.
- Add garlic powder: I tried making this recipe with both garlic powder and without, and the version with no garlic powder is the one I prefer. But everyone’s taste senses are different, so if you want to, you can add it (in small quantities).
- Don’t overstuff the air fryer: If you want the potatoes to come out as perfectly as they can, level some breathing room between the potatoes when placing them in the air fryer. Cook them in batches if necessary.