Ingredients
Scale
- 1.5 lbs Yukon Gold or Russet potatoes, diced into 1/2-inch cubes
- 1.5 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: Fresh chopped parsley for garnish
Instructions
- Start by scrubbing your potatoes clean. You can leave the skins on for extra nutrients and texture, or peel them if you prefer a smoother finish. Dice the potatoes into uniform 1/2-inch cubes to ensure they cook evenly. Place the cubes in a large bowl and pat them very dry with a paper towel. Removing excess moisture is the secret to maximum crispiness. Once dry, drizzle with olive oil and sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Toss thoroughly until every cube is evenly coated.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned potatoes in the air fryer basket in a single layer. If you have a smaller air fryer, work in batches to avoid overcrowding. Slide the basket in and air fry for 18 to 20 minutes. Every 6-7 minutes, remove the basket and give it a vigorous shake. This ensures all sides of the potatoes hit the hot air and brown beautifully. Cook until they are deep golden brown and fork-tender.
- Once the timer goes off and the potatoes look irresistibly crispy, transfer them to a serving bowl. Taste and add an extra pinch of salt if needed while they are still hot. Garnish with fresh parsley for a pop of color and freshness. Serve them immediately alongside eggs, bacon, or inside a breakfast burrito for the ultimate morning feast.
- Cook Time: 30 minutes