← All recipes

🍽️ Crispy Cube Potatoes from the Air Fryer

385 kcal · 35 min · 4 servings

Ingredients

• 1 kg potatoes, waxy
• 1 tbsp cornstarch
• 2 tbsp olive oil
• 1 tsp paprika powder, sweet
• 0.5 tsp salt
• 200 g yogurt, Greek
• 2 tbsp dill (chopped)
• 2 tbsp parsley, chopped
• 3 tbsp capers (chopped)
• salt and pepper

Instructions

1. 1. Choose firm-cooking potatoes as they hold their shape well and become crispy on the outside. Mostly firm-cooking varieties also work but will be softer inside.
2. 2. Wash the potatoes thoroughly, peel them, and cut them into evenly sized cubes of about 2 to 3 centimeters.
3. 3. Place the potato cubes in a bowl and rinse them in cold water to remove starch. This promotes crispiness.
4. 4. Drain the water and dry the potatoes carefully using two kitchen towels.
5. 5. Return the dry potatoes to the bowl and mix them with cornstarch, olive oil, salt, and paprika powder.
6. 6. Use oil sparingly, as too much fat makes the potatoes soft instead of crispy.
7. 7. Add other dry spices if desired, but add fresh herbs only after cooking.
8. 8. Place the seasoned potatoes loosely and evenly into the basket of the air fryer.
9. 9. Do not overfill the basket so that the hot air can circulate well. Cook larger quantities in two batches.
10. 10. Do not preheat the air fryer, but set it to 180 °C and cook the potatoes for 20 to 25 minutes.
11. 11. Prepare your desired dip in the meantime.
12. 12. Shake the basket vigorously after half the cooking time so that the cubes brown evenly and do not stick together.
13. 13. Check the browning towards the end. Extend the time or briefly increase the temperature for extra crispiness.
14. 14. Serve the potatoes immediately after cooking, as they are crispiest when fresh.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 53 g