Start by peeling and dicing your potatoes into even, bite-sized cubes. Try to keep them similar in size for even cooking. Once diced, soak them in cold water for at least 15 minutes—this helps remove excess starch and makes them crispier.

Drain and pat the potatoes very dry with a clean kitchen towel. Toss them in a large bowl with olive oil, garlic powder, paprika, oregano, salt, and pepper. Make sure each piece is well-coated with seasoning.

Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. Preheating helps the potatoes start crisping right away when they hit the basket.

Place the seasoned diced potatoes in the air fryer basket in a single layer (you may need to cook in batches depending on the size of your fryer). Cook for 15–20 minutes, shaking the basket halfway through. You’ll know they’re done when they’re golden and crispy on the outside and fork-tender inside.

Serve immediately while they’re hot and crunchy. They’re delicious on their own, but I love dipping them in garlic aioli or serving them alongside eggs or grilled chicken.