I love this recipe for its perfect balance: delicate, crispy crusts hiding soft, fluffy centres, all wrapped up in a warm, silky cheese sauce. It’s simple, quick, and the ultimate comfort snack for lazy afternoons.
Why You’ll Love This Recipe
I’ll tell you why this is one of my favourite go‑to snacks:
I make these crispy air fryer potatoes with just a handful of ingredients and minimal steps.
It’s kid‑friendly, and adults enjoy it too: not overly spicy (unless I want it to be), yet nicely seasoned and satisfying.
It’s ready in minutes: with little mess and fuss thanks to the air fryer, it’s ideal when I want something comforting but don’t want to cook something complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g potatoes (about 3 medium-sized)
½ tsp salt
1 tsp peri peri seasoning
½ tsp Cajun seasoning
1 tsp paprika
1 tsp garlic powder
30 g rice flour (about ¼ cup)
25 g cornflour (about 3 tablespoons + 1 teaspoon)
20 ml neutral oil (about 1 tablespoon + 1 teaspoon)
Sour cream (optional topping)
Chilli flakes (optional topping)
Spring onions (optional topping)
Cheese Sauce
3 slices of American cheese
30 g cheddar cheese (about ¼ cup)
30 ml whole or full-fat milk (about 2 tablespoons)
Directions
Wash the potatoes, then cut them into bite-sized pieces or chunks. To do this: slice each potato in half lengthways, then each half into half again.
Turn each halved piece sideways and cut so I get small triangle-sized pieces.
Once all pieces are cut, I wash them again in cold water, then pat them completely dry.
In a large bowl, I add the potatoes and seasonings: paprika, peri peri seasoning, salt, garlic powder and Cajun seasoning. Then I add the oil.
I mix everything so the potatoes are evenly coated with the seasonings and oil.
I add the cornstarch and rice flour to the bowl. I mix or use my hands to coat the potatoes thoroughly with the dry mixture.
I grease the air fryer basket or spray it lightly with oil. Then I place the potatoes in a single layer in the basket—without overcrowding. I usually cook in batches.
I air fry each batch at 200 °C (400 °F) for 6 minutes. Then I shake the basket or toss the potatoes and continue for another 4 minutes until they look golden and crispy.
Once all batches are cooked, I place them all back into the air fryer together and crisp them for another 2 minutes at 200 °C (400 °F).
Meanwhile, I make the cheese sauce: in a small pot, I add the American cheese slices, cheddar and milk. I cook on low heat until the cheeses melt into a smooth mixture.
The mixture will be thin at first—I keep cooking over low heat, stirring continuously until it thickens.
I pour the cheese sauce over the crispy air‑fried potato chunks.
I top with sour cream, chilli flakes and spring onions if I’m using them. Serve immediately.
Servings and Timing
Yield: 2 servings
Prep time: approximately 10 minutes
Cook time: approximately 25 minutes
Total time: approximately 35 minutes
Variations
I sometimes skip the cheese sauce and top with herbs and a dash of lemon for a lighter version.
If I prefer spicy, I raise the heat level: I add extra chilli flakes or cayenne pepper in the seasoning.
I’ve also tried using sweet potatoes instead of regular potatoes. They work, though they may not become quite as crispy. The cooking time might also need adjustment.
For a vegan version, I swap the cheese sauce for a cashew-based “cheese” or nutritional yeast sauce.
I can leave the skins off the potatoes if I want a more uniform look, though I like the extra texture with the skins left on.
Storage / Reheating
I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat and restore crispiness, I put the potatoes back into the air fryer at 200 °C for a few minutes until they crisp up again.
The cheese sauce is best served fresh but can be stored in the fridge and gently reheated on low heat, stirring until smooth.
If the potatoes soften in the fridge, reheating is key to regain the crunch.
FAQs
What do these crispy air fryer potatoes taste like?
They’re crispy, golden and lightly seasoned, with a crunchy coating and tender, fluffy centres—then paired with a creamy cheese sauce. It’s like loaded fries, but extra crispy and less greasy.
Do I need to peel the potatoes?
No, I don’t. I leave the skin on for added texture and crispiness, but I can peel them if I prefer a smoother finish.
Can I make these crispy air fryer potatoes without oil?
Technically yes, but in my experience, oil is essential for achieving that perfect crispiness. Without it, the potatoes tend to be more dry and less crunchy.
Can I make crispy air fryer breakfast potatoes?
Absolutely. If I’m turning this into a breakfast version, I might skip the cheese sauce, adjust the seasonings (maybe add some herbs or breakfast-style spices), and serve it alongside eggs or other breakfast toppings.
Why use both rice flour and cornstarch?
In my testing I found that using both creates extra crispy potatoes in the air fryer. Rice flour gives extra crunch, and cornstarch helps give the light, crispy coating. Using just one doesn’t give quite the same texture.
Conclusion
I truly enjoy this recipe for how it balances ease and indulgence. With minimal prep and straightforward steps, I get golden-crisp potato chunks with fluffy interiors, topped with a smooth cheese sauce and optional toppings that elevate the snack. Whether for a casual afternoon treat or a side dish at dinner, this recipe hits the comfort-food sweet spot without demanding too much time or effort.
These crispy air fryer potatoes are golden on the outside, fluffy on the inside, and smothered in a creamy cheese sauce. A quick, comforting snack or side dish made effortlessly in the air fryer.
Ingredients
500 g potatoes (about 3 medium-sized)
½ tsp salt
1 tsp peri peri seasoning
½ tsp Cajun seasoning
1 tsp paprika
1 tsp garlic powder
30 g rice flour (about ¼ cup)
25 g cornflour (about 3 tablespoons + 1 teaspoon)
20 ml neutral oil (about 1 tablespoon + 1 teaspoon)
Sour cream (optional topping)
Chilli flakes (optional topping)
Spring onions (optional topping)
3 slices of American cheese
30 g cheddar cheese (about ¼ cup)
30 ml whole or full-fat milk (about 2 tablespoons)
Instructions
Wash and cut potatoes into bite-sized triangle pieces.
Rinse again in cold water and pat completely dry.
In a bowl, mix potatoes with paprika, peri peri seasoning, salt, garlic powder, Cajun seasoning, and oil.
Add rice flour and cornflour, mix well to coat thoroughly.
Grease or spray the air fryer basket and place potatoes in a single layer without overcrowding.
Air fry at 200°C (400°F) for 6 minutes, shake the basket, then cook for another 4 minutes until golden and crispy.
Combine all cooked batches and air fry again for 2 minutes at 200°C (400°F) for final crisping.
Meanwhile, prepare cheese sauce by heating American cheese, cheddar, and milk on low heat until melted and thickened, stirring continuously.
Drizzle cheese sauce over crispy potatoes.
Top with sour cream, chilli flakes, and spring onions if desired. Serve immediately.
Notes
Skip cheese sauce for a lighter version with herbs and lemon.
Use sweet potatoes for variation; adjust cooking time.
Make it vegan with plant-based cheese sauce.
Leaving skins on adds texture but can be peeled for smoother finish.
