Servings: 3
1 pound Yukon gold potatoes - diced into 1-inch cubes
2 tablespoon vegetable oil - i.e., canola oil, peanut oil, etc.
1˝ teaspoon salt - (feel free to use less salt if desired)
1 teaspoon Ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
˝ teaspoon paprika
Preheat your air fryer to 400 degrees F and spray the basket with non-stick cooking spray.
Toss the diced potatoes with the oil and seasoning in a large bowl until completely and evenly coated.
Transfer the potatoes to your air fryer basket (see notes) in a single, non-overlapping layer (this will allow them to cook evenly, crisp around the edges, and prevent them from steaming).
Air fry the potatoes at 400℉ for 10 minutes, then remove the basket and gently toss or flip the potatoes. Arrange them back into a single layer before returning the basket in place and cooking for an additional 8-10 minutes or until fork tender and crisp around the edges.
Season with additional salt and black pepper to taste. Garnish with fresh chopped parsley, if desired.
Notes
What type of potato should you use? Breakfast potatoes (aka home fries) can be made with any potato. However, if you’re looking for super crispy edges and fluffy, pillowy centers, then Russet potatoes are the ones for you.
For best results, soak your diced potatoes in a large bowl of cold water for at least an hour before drying them with paper towels and proceeding with the recipe.
As shown in this recipe, Yukon gold potatoes are another excellent choice. While they may not get as crispy as Russets, they still crisp up nicely and come with a rich, buttery inside. They have a medium starch content, so they hold their shape better and are less likely to fall apart.
Optional additions: Veggies like diced red onion or bell peppers, chili powder, cayenne, or hot sauce for some kick, or parmesan cheese.
Storage: Keep leftovers stored in an airtight container for up to 3 days.
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