How to Make Crispy White Potatoes in the Air Fryer

I’ll be honest with you, getting potatoes properly crispy in an air fryer can feel like chasing the holy grail. You pop them in, wait patiently, and then… they come out soft and a little sad. Been there!

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But after a fair bit of trial (and plenty of error), I’ve figured out some simple tricks to get those golden, crunchy potatoes we all want. The secret isn’t just the potatoes, it’s also the type of dish you use and how you prep them.

The Best Dish for Crispy Potatoes in a Mini-Oven Style Air Fryer

If your air fryer is more like a mini oven (with racks or trays instead of a basket), airflow is everything. For maximum crisp:

• Use a shallow tray or roasting pan that allows air to circulate around the potatoes. Avoid anything too deep.
• Don’t overcrowd—give your potatoes space! If they’re piled up, they’ll steam instead of crisp.
• Metal trays work best (they conduct heat better than ceramic or glass).

What You’ll Need

• 500g white potatoes (floury types like Agria, Maris Piper, or Russets work best)
• 2 tbsp olive oil (or avocado oil for higher heat)
• 1 tsp garlic powder
• 1 tsp paprika (optional, for colour)
• ½ tsp salt
• Black pepper, to taste

How to Make Them

1. Prep the potatoes: Peel if you like, then cut into small cubes or wedges. Smaller = crispier.
2. Parboil (the game changer): Boil the potatoes for 5–7 minutes until just starting to soften. Drain well and give them a little shake in the pan to rough up the edges—that’s where the crunch comes from.
3. Season and oil: Toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper. Make sure they’re well coated.
4. Arrange on a shallow tray: Spread them out in a single layer—no overlapping!
5. Air fry: Cook at 200°C (390°F) for 20–25 minutes, flipping halfway. If they need more colour, give them another 5 minutes at the end.
6. Serve hot and crispy: Straight out of the fryer is best—they lose crispness if left sitting.

Tips for Extra Crispiness

• Preheat your air fryer. Starting with a hot tray helps seal the outside quickly.
• Don’t skip the parboil. It makes a huge difference in texture.
• Cornflour trick: Toss the potatoes in 1 tsp of cornflour before oiling for an extra-crispy crust.
• Dry is key. Make sure potatoes are completely dry after boiling before oiling. Moisture = soggy.

Variations & Substitutions

• Swap the seasoning: Try rosemary + sea salt, Cajun spices, or even lemon pepper.
• Healthier oil: Use spray oil if you want to cut back, but don’t skimp too much—oil = crisp.
• Different potato type: Sweet potatoes won’t crisp as much as white, but the same method still works for a tasty result.

With these tricks, you’ll finally get that restaurant-style crisp from your air fryer, even if it’s a mini oven type. Honestly, the combination of parboiling, cornflour, and using a shallow metal tray was the game-changer for me.

Next time you’re craving crispy potatoes with your chicken dinner (maybe with a drizzle of that mushroom gravy we made the other day), this recipe will be your new go-to.