Potato cubes in an air fryer
Fresh — the short answer
200°C (392°F) for 12–18 min
- For
- 100–350g in total
- In
- Basket air fryer
- Published for
- Tower T17023 2.2L Air Fryer (under a safety recall: check the recall before using this machine)
- Preheat
- Yes, before the food goes in
- Part way
- shake the basket at about 6 min
- Check
- Browned on several faces rather than one
Twelve to eighteen minutes at 200°C with half a tablespoon of oil.
Fresh
The quick answer
200°C (392°F) for 12–18 min
Printed against a 100–350 g band, for homemade potato cubes. No size is printed.
- Assuming
- 100–350g in total
- In
- Basket air fryer
- Published for
- Tower T17023 2.2L Air Fryer (under a safety recall: check the recall before using this machine)
- Preheat
- Yes, before the food goes in
- Result
- Crisp outside, moist inside
Preparation
Homemade potato cubes with half a tablespoon of oil added, as the row prints.
About 7ml of oil.
While it cooks
At about 6–9 minutes: Shake the basket
The table prints shake against this row, and the manual says to shake halfway through the cooking time.
How to tell it is done
- Browned on several faces rather than one
- A knife or skewer goes in with no resistance at the thickest point
- The cut faces have browned rather than merely softened
Where these figures came from — fresh
- Applies to
- Specific to this model
- Why this rating
- A published row with its quantity in grams, a band on most rows and a single weight on a few, from the manufacturer's own manual for this model. The bands are narrower than the same manufacturer's 4-litre machine, which is consistent with the smaller pot and is why the two are recorded separately rather than merged.
- Last reviewed
- 2026-08-13
What this does not cover
- Published by the manufacturer for this model. It is evidence about this appliance and is not general advice.
- This model is subject to an active fire-risk recall. The figure is recorded because it is evidence about published guidance; the appliance should not be used.
- The table heads this row homemade and prints no other word about state. It is held as fresh on that word, which is the table's and not AirfryerHQ's.
Sources (1)
Tower T17023 2.2 Litre Air Fryer — Safety and Instruction Manual (PDF)
RKW Ltd (Tower Housewares) — Manufacturer manual (United Kingdom)
Relied on for: The temperature, time and quantity for potato cubes.
States this directly
Passage read and verified
Retrieved 2026-08-13 from argos-support.co.uk
Retrieved from Argos's manual library for Argos product 745/2194.
Chilled
Cooked as fresh: use the fresh figures above. Raw food sold chilled is the fresh state under another name, and the charts those figures come from start from fridge-cold.
What usually goes wrong
Cubes welded into a block. Cut potato releases starch, and dice have more cut surface per piece than any other potato form here — rinsing and drying them is what stops the batch fusing.
Running the appliance safely
The rules for the machine are the same whatever is in it: plug it straight into a wall socket, leave clear space round it, do not overfill it, do not leave it running unattended, and unplug it at black smoke or an electrical smell. They are set out once, each with its source and what to do if it has already happened, and not repeated on every food. Every rule for running an air fryer safely.
One of them is about this food and not the machine: Aim for a golden yellow colour or lighter on starchy foods such as chips and roast potatoes, rather than a darker brown.
Potato in fast-moving hot air
A potato is mostly water held in a starch matrix. Heat gelatinises the starch and drives water out of the surface layer; when that dehydrated layer is thin, dry and hot enough it becomes crisp. The whole game is getting water away from the surface faster than it arrives from inside, which is why crowding a basket produces soggy chips — the escaping steam has nowhere to go and condenses back onto the food. Sugar content decides browning speed, which is why some potatoes darken far faster than others at the same setting.
Where to go from here
The pages that answer the questions this one tends to raise.
- How food actually gets crispyWhy patting it dry, spacing it out and a little oil are all the same instruction — so you can apply it when a page runs out.
- Why published timings differIf another chart says something else, this is usually why — and which one to believe.
Easily confused with
- Roast potatoes — A different cooking problem with a different answer.
- Baby potatoes — A different cooking problem with a different answer.