Preheat the air fryer: Set it to 400°F (200°C) for 3 to 5 minutes. A hot basket jump-starts browning and reduces sticking.

Wash and cube the potatoes: Scrub well and cut into 3/4-inch cubes. Keep them as uniform as possible so they cook evenly.

Optional soak for extra crisp: Place cubes in cold water for 10 to 20 minutes to draw out excess starch. This helps with crunch. Drain and pat completely dry with a clean towel.

Season: In a large bowl, toss potatoes with oil, salt, pepper, garlic powder, and paprika. Add any optional spices now. Aim for a light, even coating.

Load the basket: Add potatoes in a single layer with a little breathing room. Do not overcrowd. If needed, cook in two batches.

Air fry (first round): Cook for 8 minutes at 400°F. Don’t open the basket before then—you want the crust to form.

Shake and continue: Shake or toss the basket to flip the cubes, then cook another 6 to 10 minutes, shaking once more halfway through. Total time is 14 to 18 minutes, depending on your air fryer and cube size.

Check doneness: Potatoes should be golden, crisp at the edges, and tender inside when pierced with a fork. Add 2 to 3 minutes if needed.

Finish and serve: Toss hot potatoes with a squeeze of lemon or a splash of vinegar for brightness. Sprinkle fresh herbs or Parmesan if you like. Taste and adjust salt before serving.