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Crispy air fryer curry potatoes with golden edges in a white bowl, topped with fresh cilantro

Air Fryer Curry Potatoes

4.41 from 5 votes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4 Servings

Description

Crispy air fryer curry potatoes with golden, spice-toasted edges and soft, fluffy centers. Five pantry ingredients and one bowl.

Ingredients 

  • 1 lb Yukon Gold potatoes, 450 g Yukon Gold potatoes, cut into 1-inch chunks
  • 2 tbsp olive oil
  • 2 tsp curry powder, preferably Madras
  • 1 tsp kosher salt, plus more to finish
  • ½ tsp freshly ground black pepper
  • 1 tsp cornstarch, optional, for extra crispness

Instructions

  • Cut the potatoes into even 1-inch chunks and pat completely dry.
  • If using cornstarch, toss the dry potatoes with it first.
  • In a large bowl, stir the olive oil, curry powder, salt, and pepper into a loose paste. Add the potatoes and toss until every piece is coated.
  • Preheat the air fryer to 380°F (195°C) for 4 minutes.
  • Add the potatoes in a single layer. Cook 15 to 18 minutes, shaking the basket at 6 and 12 minutes.
  • Cook until the edges are deep golden and a fork slides in easily. Season with a little extra salt and serve hot.

Equipment

Notes

Cook in batches if your basket is smaller than 5 quarts. Oven method: 425°F (220°C) on a preheated sheet pan, 30 to 35 minutes, turning once. Leftovers keep 4 days and reheat at 375°F (190°C) for 3 to 4 minutes.

Nutrition

Serving: 1ServingCalories: 155kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 589mgPotassium: 496mgFiber: 3gSugar: 1gVitamin A: 13IUVitamin C: 22mgCalcium: 20mgIron: 1mg