Diced Potatoes with Paprika and Caraway from the Airfryer

Name: Diced Potatoes with Paprika and Caraway from the Airfryer
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Ingredients: 800 g waxy potatoes; 2 tbsp rapeseed oil; 1 tsp salt; pepper to taste; 2 tsp sweet paprika; 1 tsp caraway seeds (whole); 1 tbsp chopped parsley

A German side dish that goes with anything from the frying pan, anywhere in the country: evenly cut potato cubes, seasoned with sweet paprika and whole caraway seeds and baked crisp all round in the hot airflow. Outside they form a thin, reddish-brown crust; inside the cubes stay floury and soft. The basket needs only two tablespoons of oil instead of a pan full — but it has to be shaken halfway through, or the cubes stick together.

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Cook time

38 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

189 kcal

Calories

4 g

Protein

5 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.25 · ~€0.30/serving

🛒

Kitchen Tools

🔪

Kochmesser

ab €89 · Amazon

→🍟

Ninja Air Fryer

ab €129 · Amazon

→🥗

Ninja Food Processor

ab €120 · Amazon

→

* Affiliate links

Instructions

1
Peel and wash the waxy potatoes and cut them into even cubes of about two centimetres.
2
Pat the cubes thoroughly dry. Wet potatoes steam in the basket instead of turning crisp.
3
Toss the cubes in a bowl with the rapeseed oil, the salt, the pepper, the sweet paprika and the whole caraway seeds until every side is coated.
4
Preheat the airfryer to 180 °C. Potatoes will not take more, because otherwise they turn dark outside before they are done inside.
5
Tip the cubes into the basket in a single layer with space between them and do not stack them; cook larger quantities in two runs. Bake at 180 °C.
6
Pull out the basket and shake it firmly so that the cubes change places and brown all round. Finish baking at 180 °C until they are golden rather than dark and the edges are crisp.
7
Scatter the chopped parsley over the cubes straight away and serve them hot.