These air fryer criss cross potatoes are a simple way to make dinner a little more fun. Quick to cut, easy to season and they come out of the air fryer looking so good you'll want to eat them right away.
Both kids and adults love these, so a total win-win for busy nights.
Here are some helpful notes on ingredients you'll need to make these delicious criss cross potatoes. See the recipe card below for exact quantities.
- Potatoes – my top pick for this recipe is Yukon Gold or yellow potatoes but feel free to use what you've got. Air frying times will vary with the potato sizes and kind. Maris Piper and King Edward potatoes are good options in UK and Sebago in Australia.
- Cooking oil – olive oil is great but any cooking oil will work.
- Seasonings – you'll need some salt, ground black pepper, Italian season and paprika. Quantities can be adjusted to taste.
- Fresh parsley – some chopped leaves for garnishing. You can use other chopped fresh herbs too.
How to make criss cross potatoes in air fryer
Follow these simple, photo-assisted instructions to make this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.
Step 1: Combine olive oil, salt, ground black pepper, italian seasoning plus paprika in a small bowl. Mix then set aside.
Step 2: Wash potatoes, pat them dry with paper towel, then cut each in half lengthwise (just like you see in the photo above).
Step 3: With the cut side facing up – make vertical slits about ½ inch deep and ¼ inch apart. No need to be precise but be careful to not cut all the way down. Turn the potato 90 degrees and repeat the slits to create a criss-cross design.
Step 4: Pour the seasoning mix over potatoes and use your hands to coat them evenly.
Step 5: Preheat air fryer to 400°F (205°C) then put the potato halves in the air fryer basket in a single layer – cut side up. Air fry 20 to 24 minutes. Flip them twice during this time.
Step 6: When cooked through and golden, transfer to a serving plate, top with some chopped parsley and serve with your favorite dipping sauce.
- Unevenly cooked potatoes – if using potatoes that are different in size, the smaller ones will finish cooking sooner. Remove them early and give the larger ones more time. Also, place them in a single layer and never crowd your air fryer basket.
- Potatoes sticking to basket – this can happen if your basket is not non-stick. Giving your basket a light spray of cooking oil before placing the potatoes will help.
- Seasoning not sticking properly – it's important to pat the potatoes dry after washing or the seasoning mix will get runny and won't stick.
- Soggy finish – overcrowding the air fryer basket will prevent the crisping process. There has to be enough space for the hot air to circulate.
- Second batch burning – when making multiple batches, remember the air fryer retains heat from the first round. So reduce the cooking time a little for subsequent batches to prevent overcooking.
Substitutions and variations
- Change the seasoning – if you don't have/want Italian seasoning, use dried herbs like rosemary or thyme instead. I often swap out paprika for cayenne as I like some heat. You can also use smoked paprika instead or even chili powder.
- Herb alternatives – replace parsley with finely chopped chives, dill or green onions for a different herby touch.
- Citrus addition – add a little lemon/lime zest to the spice mix.
- Cheesy version – after the potatoes are cooked, sprinkle some grated parmesan/cheddar on top and pop back in the air fryer for 1-2 minutes or until the cheese has melted. Yum!
- Herbed oil – use oil infused with rosemary, thyme or sage instead of plain olive oil for more depth of flavor.
What to serve it with
- Grilled steak or chicken – hearty companions for these crispy delights.
- Fish – pan-cooked, baked, blackened – all cooked forms pair great.
- BBQ pulled pork or brisket – the smoky, tangy flavors work great with this side.
- Spicy wings – glazed with a honey sriracha or buffalo sauce. A match made in food heaven!
- Shrimp – pan fried and tossed in a flavorful sauce.
Storage and reheating
- Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: To bring back the original texture, pop in the air fryer at 375°F / 190°C for 3 to 5 minutes. You can microwave as well but the texture will not be as nice.
Just so you know
- You can also make these criss-cross potatoes in an oven. Preheat the oven and then bake at 425°F (220°C) for 40 to 50 minutes. Turn them after the first 15 minutes and then again at 30-minute mark. Keep an eye as the baking time may vary depending on potato sizes and variety.
- The criss-cross pattern isn't just for presentation. By increasing the surface area, these spuds crisp up nicely and you get a delightful texture.
- Not all air fryers are created equal. If you've tried other potato recipes with your air fryer, trust your experience when it comes to cooking times/temperatures. Adjust as needed.
- 1.5 pounds (680 g) potatoes - I prefer Yukon Gold (Note A)
- 2 tablespoons olive oil
- 1 teaspoon salt - adjust to taste
- 1 teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon ground paprika
- some chopped fresh parsley - optional, for garnishing
- In a small bowl combine olive oil, salt, ground black pepper, Italian seasoning and paprika. Mix and set aside.
- Wash the potatoes, pat dry with kitchen paper towel and then cut each in half lengthwise.
- On the cut side (not the skin side), make vertical slits about ½ inch deep and spaced about ¼ inch apart. You don't have to be precise but be careful not to cut all the way down. Turn the potato 90 degrees and repeat the slits to create a criss-cross grid pattern on the surface.
- Then pour the seasoning mix over the potatoes and use hands to ensure they get evenly coated.
- Preheat the air fryer to 400°F (205°C). If yours doesn't have a preheat setting, run it empty for 3 to 5 minutes at the same temperature (see Note B below if you want to use an oven instead).
- Once preheated, place the potato halves in the air fryer basket in a single layer – cut side up. Don't crowd them and work in batches if you have to.
- Air fry for 20 to 24 minutes. Flip the potatoes after the first 8 minutes, then again at 18 minute mark. Test for doneness with a fork. If it goes in easily, they're done. If not, cook a little more. The air frying time may vary depending on your appliance and the size of potatoes.
- When done, transfer to a serving plate, top with some chopped parsley and serve hot with your favorite dipping sauce. I love these with my honey sriracha sauce.
- Step-by-step photo instructions
- Recipe troubleshooting
- Substitutions and variations
- Serving ideas
- Storage and reheating
The nutritional information provided here is calculated using a third-party nutrition calculator. These values are estimates, and we cannot guarantee the correctness of the displayed numbers. Please see our disclaimer page.