Crispy Air Fryer Diced Potatoes
These diced potatoes in the air fryer are super crispy and flavorful -- but with little effort!
Servings: 4 servings
Calories: 150kcal
Equipment
Ingredients
- 1 ½ pounds small potatoes
- 2 cups cold water
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme 1 teaspoon dried thyme
- ½ tablespoon minced garlic
- ½ tablespoon olive oil
- Salt to taste
Instructions
- Preheat the air fryer to 380 degrees F.
- Wash the potatoes and dice them into small cubes. The closer they are in size, the more evenly they will cook.
- Soak the cut potatoes for 10 minutes in cold water. This will help remove some starch and allow them to crisp up more. Once they have soaked, drain them and then pat them dry with a paper towel.
- Combine the potatoes with the lemon juice, thyme, garlic, and olive oil in a large bowl.
- Place them into the air fryer basket or tray and cook for 20 to 25 minutes, turning them halfway through the cooking time.
- They are done when they're golden brown on the outside and easily pierced with a fork.
Video
Notes
- Dice the potatoes to the same size so they’ll cook at the same rate.
- Soak the diced potatoes in cold water to help remove some of the starch.
- Pat the potatoes dry with paper towels really well after soaking so they won’t steam in the air fryer and the oil sticks better to crisp them up.
- Cook the potatoes in a single layer in the air fryer so the hot air can circulate properly.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in a preheated air fryer at 350 degrees F for 3 to 5 minutes until they're heated through.
Nutrition
Serving: 1 | Calories: 150kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 731mg | Fiber: 4g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 2mg