Start by washing the potatoes properly. Then cut them into medium-sized cubes.

Don’t overthink this too much, but try to keep sizes similar. If pieces are too different, some cook faster and some stay soft.

Put the cut potatoes in water for around 15–20 minutes.

At first, I used to skip this step. But after trying both ways, I realized soaking actually helps remove extra starch, which improves texture.

This is one step people underestimate.

Drain the water and dry the potatoes completely using a cloth or towel. Even a little moisture can stop them from getting crispy.

If you remember only one thing from this recipe, let it be this step.

Take a bowl and add the potatoes.

Now add:

Oil

Garlic

Salt

Pepper

Chili flakes and herbs

Mix everything properly so that each piece is coated. I usually just use my hands for this — easier and faster.

Preheat the air fryer at 180°C for about 3–5 minutes.

Some people skip this, and honestly, sometimes I do too. But preheating gives more consistent results.

Place the potatoes in the basket in a single layer.

This part is important — don’t overcrowd. If you put too many, they won’t crisp properly.

Cook at 180°C for about 15–18 minutes. Shake the basket once or twice in between.

After the initial cooking, check the texture.

If they’re not crispy enough, cook for another 3–5 minutes. Sometimes I increase the temperature slightly at the end.