Prep the potatoes. Dice your potatoes into even ½-inch cubes — uniform sizing is key so everything cooks at the same rate. No need to peel them; the skin crisps up beautifully!

Soak and dry. Place the diced potatoes in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat them completely dry with paper towels. This is what gives you that golden crunch.

Season. Toss the dried potatoes in a large bowl with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper until every cube is well coated.

Air fry. Preheat your air fryer to 400°F for 3 minutes. Add the potatoes in a single layer — work in batches if needed — and air fry for 18–20 minutes, shaking the basket halfway through.

Finish and serve. Once golden and crispy, toss with fresh parsley and serve immediately.