If you're looking for a quick, crispy, and flavorful side dish, these air fryer potato cubes with rosemary are about to become your new go-to. They come out golden brown on the outside and fluffy inside every single time, with a fragrant hint of fresh rosemary. Ready in under 25 minutes, they're the perfect side dish.
Cooking potatoes in the air fryer is such a game changer! They're super easy to perfect to bring to the table year-round. If you're obsessed with potatoe like me, try theses mini potato rosti too!
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Ingredients
- Potatoes - The star of the recipe! Russet potatoes give you extra-crispy outsides because of their higher starch content, while Yukon golds are creamier and hold shape well. Red potatoes are firmer and slightly sweet. Choose depending on the texture you want!
- Olive Oil - Helps the cubes brown evenly.. You only need a light coating, too much oil will actually prevent crisping.
- Fresh Rosemary - This herb brings an earthy, pine-like fragrance that pairs perfectly with roasted vegetables. Fresh or dried both work well.
- Salt and pepper
See recipe card for quantities.
Instructions
Preheat your air fryer. Set it to 400°F (200°C) and let it warm up for 5 minutes. It will be ready once you're done chopping the potatoes!
Scrub potatoes well under running water. I don't peel them as leaving the skins on adds crispiness and fiber. Just remove any dirt on the outside.
Dice the potatoes into ½-inch cubes.
To do this place each potato on a cutting board. Cut lengthwise into ½-inch thick slabs. Stack 2-3 slabs, then slice them lengthwise again into ½-inch wide sticks (like thick French fries). Rotate the sticks 90 degrees and cut across into ½-inch cubes. If using smaller potatoes, cut in half and then half again. Try to keep all cubes roughly the same size. Even cubes = even cooking and crisping.
Pat them dry with a clean towel to remove excess moisture.
Toss potatoes with olive oil, dried rosemary, and salt until evenly coated.
Spread the potato cubes in a single layer in the air fryer basket.
Cook for 16-18 minutes at 400F/200C, shaking at 8-9 minutes and shaking them well so they cook evely.
Hint: For maximum crisp, avoid overcrowding the basket. Work in batches if necessary.
Substitutions
- Oil - Swap olive oil for avocado oil or another neutral oil
- Herbs - Fresh or dried thyme or oregano work well if rosemary isn't available.
- Low-oil option - Lightly spray with oil instead of tossing if you want to reduce fat.
Equipment
I use an air fryer that fits about 2 cups of diced potatoes in one batch. If you're using a smaller model, reduce the load or cook in batches to keep crispness. Here are the models I have tried and liked: Cosori Air Fryer and Uten Air Fryer
Troubleshooting: Common Mistakes
Potatoes are soggy → Basket overcrowded or not dried before seasoning.
Uneven cooking → Cubes weren't cut to the same size.
Burnt edges, raw inside → Cubes too large, reduce size or lower heat slightly.
Not crispy enough → Increase time by 2-3 minutes or add a light spray of oil halfway.
Storage
Fridge: Store cooled cubes in an airtight container for 2-3 days.
Reheating: Re-crisp in the air fryer at 375°F for 5 minutes. Avoid microwaving, which makes them soggy.
Top Tip
Cube size really matters! Keep them as close to ½ inch as possible so they cook evenly. Uneven cubes = uneven crisping.
Variations
- Spicy - Add chili flakes or cayenne for a kick.
- Tex-Mex: Cumin, chili powder, smoked paprika
- Indian Inspired: Curry powder, turmeric, coriander
- More spices - add paprika, garlic powder or your favourite spices.
- Deluxe - Serve with truffle salt
DID YOU MAKE THIS RECIPE?
If you try these air fryer potato cubes I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Crispy Air Fryer Potato Cubes with Rosemary
Ingredients
- 2 cups russet or Yukon gold potatoes 350g , 7 oz
- ½ tablespoons olive oil
- 1 teaspoon dried rosemary
- ¼ teaspoon salt
Instructions
- Preheat your air fryer. Set it to 400°F (200°C) and let it warm up for 5 minutes.
- Scrub potatoes well under running water. I don't peel them as leaving the skins on adds crispiness and fiber. Just remove any dirt on the outside.2 cups russet or Yukon gold potatoes
- Dice the potatoes into ½-inch cubes. To do this place each potato on a cutting board. Cut lengthwise into ½-inch thick slabs. Stack 2-3 slabs, then slice them lengthwise again into ½-inch wide sticks (like thick French fries). Rotate the sticks 90 degrees and cut across into ½-inch cubes. If using smaller potatoes, cut in half and then half again. Try to keep all cubes roughly the same size. Even cubes = even cooking and crisping.
- Pat them dry with a clean towel to remove excess moisture.
- Toss potatoes with olive oil, rosemary, and salt until evenly coated.½ tablespoons olive oil, 1 teaspoon dried rosemary, ¼ teaspoon salt
- Spread the potato cubes in a single layer in the air fryer basket.
- Cook for 16-18 minutes at 400F, shaking at 8-9 minutes and shaking them well.
Nutrition
FAQ
How long to air fry potato cubes?
For ½-inch cubes, cook at 400°F for 18-22 minutes, shaking halfway through.
How long to air fry sweet potato cubes?
Sweet potatoes cook faster-about 12-16 minutes at 400°F.
Do I need to peel the potatoes?
Nope! Skins add extra fiber and crispiness. Leave them on for texture.
Can I make these from frozen?
Yes. Add 3-5 minutes to cooking time and shake twice for even cooking.
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