Can I Cook Raw Potatoes in the Air Fryer A Quick Guide

Yes, you can cook raw potatoes in the air fryer—it’s a fast, easy way to achieve crispy, golden results without pre-cooking. Simply chop, season, and air fry at 380°F (193°C) for 15–20 minutes, shaking halfway for even browning. Perfect for fries, wedges, or diced potatoes with minimal oil and maximum flavor.

Key Takeaways

• Yes, you can cook raw potatoes in the air fryer for quick, crispy results.
• Cut evenly for consistent cooking—dice or slice to desired thickness.
• Preheat the air fryer to ensure even browning and texture.
• Use minimal oil—just 1 tsp per potato for perfect crispiness.
• Cook in batches to avoid overcrowding and ensure golden results.
• Shake the basket halfway for uniform crispness and doneness.
• Check doneness early—cooking times vary by size and model.

Can I Cook Raw Potatoes in the Air Fryer? A Quick Guide

Let’s be honest—air fryers are the unsung heroes of modern kitchens. They promise crispy, golden results with less oil and less mess. But if you’re like me, you’ve probably stood in front of your air fryer with a raw potato in hand, wondering, “Can I cook raw potatoes in the air fryer?” I’ve been there. I’ve even tried it—some attempts were golden and delicious, others… well, let’s just say the smoke alarm got a workout.

The good news? Yes, you can cook raw potatoes in the air fryer. And you can do it well. Whether you’re craving crispy fries, fluffy roasted potatoes, or even a quick potato hash, the air fryer is more than capable. But it’s not as simple as tossing them in and walking away. Timing, prep, and a few insider tricks make all the difference. In this guide, I’ll walk you through everything you need to know—based on real kitchen trials, a few burnt batches, and plenty of happy taste testers (including my skeptical roommate who now requests air fryer potatoes weekly).

Why the Air Fryer Works So Well for Raw Potatoes

When I first got my air fryer, I treated it like a mini convection oven. And that’s exactly what it is—a compact, high-speed convection oven. The rapid circulation of hot air crisps the outside of food while keeping the inside tender. That’s perfect for potatoes, which have a dense texture that can be hard to cook evenly in a regular oven or pan.

How Air Frying Compares to Other Cooking Methods

Let’s compare air frying raw potatoes to other common methods:

• Oven baking: Takes 35–45 minutes at 400°F (200°C). Uses more energy and heats up the whole kitchen. Air frying cuts that time in half with similar results.
• Boiling then roasting: A popular method to get crispy outsides and fluffy insides, but it requires multiple steps and extra cleanup. Air frying raw potatoes skips the boiling step—saving time and dishes.
• Deep frying: Delivers that classic golden crisp, but uses a lot of oil and can be messy. Air frying gives 80–90% of that crisp with just a light oil spray.
• Microwave: Fast, but soggy. Air frying gives you texture, not just speed.

So, air frying raw potatoes is faster, cleaner, and healthier—without sacrificing flavor or texture. But it’s not magic. The key is understanding how the air fryer interacts with the potato’s natural moisture and starch.

The Science Behind Crispy Air Fryer Potatoes

Potatoes are mostly water (about 75–80%) and starch. When you cook them, the water turns to steam, and the starch gelatinizes (absorbs water and swells), giving you that fluffy interior. But to get a crispy exterior, you need Maillard reaction and caramelization—chemical changes that happen at high heat (above 300°F / 150°C) in the presence of dry surfaces and a bit of oil.

The air fryer creates these conditions perfectly:

• The high-speed fan removes moisture quickly.
• The basket design allows air to circulate on all sides.
• A light oil coating promotes browning.

But here’s the catch: raw potatoes have a lot of surface moisture. That’s why patting them dry after cutting is non-negotiable. I learned this the hard way—once I tossed in wet potato cubes and ended up with steamed, rubbery bites instead of crispy nuggets.

Best Potato Varieties for Air Frying Raw

Not all potatoes are created equal—especially when it comes to air frying. Some hold their shape, some get fluffy, and some turn into mush. I’ve tested a few varieties in my air fryer, and here’s what I found:

Russet Potatoes (Idaho or Baking Potatoes)

These are my go-to for air fryer fries and wedges. They’re high in starch and low in moisture, which means they crisp up beautifully and stay fluffy inside. I love them for homemade air fryer french fries—just cut into sticks, toss with a little oil, and cook at 400°F (200°C) for 15–18 minutes, shaking halfway.

Pro tip: For extra crispiness, soak the cut fries in cold water for 30 minutes before air frying. This removes excess starch, preventing soggy spots.

Yukon Gold Potatoes

These are my favorite for roasted potato wedges or cubes. They’re waxy-starchy hybrids—creamy inside, crispy outside. They hold their shape better than russets, so they’re great for potato salads or side dishes. I often use them for garlic herb roasted potatoes: toss cubes with olive oil, minced garlic, rosemary, salt, and pepper. Air fry at 390°F (200°C) for 15 minutes, shake, then 5–8 more minutes.

Red Potatoes

Waxy and firm, red potatoes are ideal for potato salads or roasted chunks. They don’t fall apart when cut, and they crisp nicely on the outside. I love using them for breakfast hash: cube them, toss with olive oil, paprika, salt, and diced onions. Air fry at 380°F (190°C) for 15 minutes, then add bell peppers and cook 5 more minutes.

Fingerling or Baby Potatoes

These little guys are perfect for whole air-fried potatoes. Just halve or quarter them, toss with oil and herbs, and cook at 400°F (200°C) for 12–15 minutes. They’re naturally creamy and develop a lovely crust. I often use them for loaded potato bites—top with cheese, green onions, and a dollop of sour cream after cooking.

Sweet Potatoes

Yes, sweet potatoes work too! They’re a bit more delicate, so I recommend cutting them into ½-inch cubes or thin wedges. Toss with a little oil and cinnamon for a sweet treat, or with paprika and cumin for a savory version. Air fry at 375°F (190°C) for 12–15 minutes, shaking halfway.

What to avoid: Very old or sprouting potatoes. They’ve lost moisture and may have a bitter taste. Also, avoid potatoes with green spots—they contain solanine, which can be toxic in large amounts.

Step-by-Step: How to Cook Raw Potatoes in the Air Fryer

Now that you know the best types, let’s walk through a foolproof method for cooking raw potatoes. I’ve tested this dozens of times, and it works for wedges, cubes, fries, and even whole baby potatoes.

Step 1: Choose and Prep Your Potatoes

Start with fresh, firm potatoes. Wash them well—even if you’re peeling them. For skins-on dishes (like wedges or roasted cubes), scrub with a vegetable brush. For peeled dishes (like fries), use a peeler.

Cut into even pieces. Why? Because uneven sizes = uneven cooking. Small pieces will burn, large ones will stay raw inside.

• Fries: ¼–½ inch thick
• Wedges: Cut in half, then into 4–6 wedges per half
• Cubes: ¾–1 inch
• Halves: For baby potatoes

Pro tip: If making fries or wedges, soak in cold water for 30–60 minutes. This removes starch and prevents sticking. Drain and pat dry with a clean towel—this is crucial for crispiness.

Step 2: Season and Oil

Toss your potato pieces in a bowl with:

• 1–2 teaspoons of oil per cup of potatoes (olive, avocado, or vegetable oil work well)
• ½ teaspoon salt (adjust to taste)
• Optional: black pepper, garlic powder, paprika, rosemary, or your favorite seasoning

Don’t overdo the oil. Too much will drip into the bottom of the basket and smoke. A light coating is enough.

Step 3: Preheat the Air Fryer (Optional but Helpful)

Many newer models have a preheat function. If yours doesn’t, run it empty at 400°F (200°C) for 3–5 minutes. This ensures consistent cooking from the first batch.

Step 4: Load the Basket

Place the potatoes in a single layer. Overcrowding = steaming, not crisping. If you have too many, cook in batches. I usually fill my 5.8-quart air fryer about ¾ full—enough to cover the bottom without stacking.

Step 5: Cook and Shake

Here’s a general guide based on potato type and size:

Potato Type	Cut	Temperature	Time (First Cook)	Shake/Flip	Time (Second Cook)	Total Time
Russet	Fries (½ inch)	400°F (200°C)	10 minutes	Yes	5–8 minutes	15–18 minutes
Yukon Gold	Cubes (1 inch)	390°F (200°C)	10 minutes	Yes	5–7 minutes	15–17 minutes
Red	Wedges	380°F (190°C)	12 minutes	Yes	5 minutes	17 minutes
Baby/Fingerling	Halves	400°F (200°C)	10 minutes	Yes	5 minutes	15 minutes
Sweet Potato	Cubes (½ inch)	375°F (190°C)	10 minutes	Yes	5–6 minutes	15–16 minutes

After the first cook time, open the basket and shake or flip the potatoes. This ensures even browning on all sides. If they’re sticking, use a silicone spatula to gently separate them.

Step 6: Check for Doneness

Potatoes are done when:

• They’re golden brown on the outside
• They’re tender when pierced with a fork
• They have a slight crisp to the bite

If they’re not quite there, add 2–3 more minutes. Avoid overcooking—burnt potatoes taste bitter.

Common Mistakes (And How to Fix Them)

Even with the best intentions, things can go wrong. I’ve made all these mistakes—so you don’t have to.

1. Soggy or Steamed Potatoes

Cause: Wet potatoes, overcrowding, or too much oil.

Fix: Always pat dry after soaking. Don’t overload the basket. Use just enough oil to coat—about 1 tsp per cup of potatoes.

2. Burnt or Charred Potatoes

Cause: Too high a temperature, too long a cook time, or old oil.

Fix: Start at a lower temp (375°F) for thicker cuts. Check after 10 minutes. Use fresh oil—old oil smokes and burns easily.

3. Uneven Cooking

Cause: Uneven cuts or not shaking the basket.

Fix: Cut all pieces the same size. Shake or flip at least once. If some are still raw, add 2–3 minutes and check again.

4. Potatoes Sticking to the Basket

Cause: Not enough oil or cooking too long without shaking.

Fix: Use a light oil spray or toss well. Shake early and often. If they stick, let them cook a bit more—they’ll release when crispy.

5. Bland Flavor

Cause: Not enough seasoning or oil.

Fix: Season before cooking. Salt and pepper are essential. Try adding garlic powder, smoked paprika, or dried herbs. A sprinkle of Parmesan or fresh herbs after cooking adds a nice finish.

I once forgot to salt my fries—and my roommate said they tasted like “cardboard with a side of sadness.” Lesson learned: season early, season well.

Creative Ways to Use Air-Fried Raw Potatoes

Once you master the basics, the possibilities are endless. Here are a few of my favorite recipes and ideas:

Loaded Air Fryer Nacho Fries

Make crispy russet fries. Top with shredded cheddar, black beans, diced tomatoes, green onions, and a drizzle of sour cream. Pop back in the air fryer for 2 minutes to melt the cheese. Serve with guacamole or salsa.

Breakfast Potato Hash

Cube red or Yukon Gold potatoes. Toss with oil, salt, pepper, and paprika. Air fry for 15 minutes. Add diced onions, bell peppers, and cooked sausage. Cook 5 more minutes. Top with a fried egg for a hearty breakfast.

Garlic Herb Roasted Potatoes

Cube Yukon Golds. Toss with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Air fry at 390°F for 15 minutes, shake, then 5–7 more. Garnish with fresh parsley.

Sweet Potato Cinnamon Bites

Cut sweet potatoes into ½-inch cubes. Toss with oil, cinnamon, a pinch of nutmeg, and a drizzle of maple syrup. Air fry at 375°F for 15 minutes. Serve as a snack or dessert.

Potato and Broccoli Bites

Mix cubed potatoes with broccoli florets. Toss with oil, salt, garlic powder, and a little cheese. Air fry at 380°F for 12 minutes, shake, then 5 more. Great as a side or snack.

And don’t forget: leftover air-fried potatoes reheat beautifully. Just pop them back in the air fryer for 3–5 minutes at 350°F. They crisp up again like they’re fresh.

Final Thoughts: Yes, You Can—And You Should!

So, can you cook raw potatoes in the air fryer? Absolutely. And once you get the hang of it, you’ll wonder how you ever lived without it. No more waiting 45 minutes for oven-roasted potatoes. No more splattering oil all over your stovetop. Just quick, crispy, delicious results with minimal effort.

Remember the key steps: dry your potatoes, don’t overcrowd, shake halfway, and season well. Choose the right potato for your dish, and adjust time and temperature based on cut size. And don’t be afraid to experiment—your air fryer is more versatile than you think.

I’ve made everything from crispy garlic parmesan wedges to sweet potato cinnamon bites, and every batch has been a win. Even my pickiest eaters ask for seconds. So go ahead—grab that raw potato, fire up your air fryer, and make something delicious. Your taste buds (and your smoke alarm) will thank you.

Frequently Asked Questions

Can I cook raw potatoes in the air fryer without pre-boiling them?

Yes, you can cook raw potatoes directly in the air fryer without pre-boiling. Just cut them into even-sized pieces (like wedges or cubes), toss with oil and seasonings, and air fry at 390°F (200°C) for 15–20 minutes, shaking halfway through.

How do I prepare raw potatoes for the air fryer to ensure even cooking?

Cut raw potatoes into uniform sizes—such as 1-inch cubes or thin wedges—so they cook evenly. Soaking in cold water for 10 minutes beforehand removes excess starch and helps achieve crispier results.

What’s the best air fryer temperature for cooking raw potatoes?

For crispy, evenly cooked raw potatoes, set your air fryer to 390°F (200°C). Cook for 15–25 minutes, depending on size, flipping or shaking the basket halfway through for consistent browning.

Do I need to peel raw potatoes before air frying them?

Peeling is optional and depends on preference. Leaving the skin on adds texture and nutrients, while peeling creates a softer bite. Just ensure to scrub the potatoes well if keeping the skin.

How long does it take to cook raw potatoes in the air fryer?

Cooking time varies by cut: small cubes take 15–18 minutes, wedges 20–25 minutes, and thin slices 10–12 minutes. Check for tenderness with a fork and adjust time as needed.

Can I cook raw potatoes in the air fryer with other ingredients?

Yes, you can cook raw potatoes with other ingredients like chicken, veggies, or sausages. Just ensure similar-sized pieces and adjust cook time if needed, adding quicker-cooking items later in the process.