1lbyellow potatoespeeled and cut into half inch pieces
⅓cupyellow onionthickly diced (about half of a small onion)
½cupred pepperthickly diced (about half of a medium pepper)
¾teaspoonsea salt
¼teaspoonblack pepper
½teaspoonpaprika
½teaspoongarlic powder
2tablespoonsavocado oil or other cooking oiloptional
Optional Garnishes
chives, parsley or extra salt, if needed
Instructions
Peel and chop your potatoes into roughly half inch pieces and place them in a large bowl. Cover with cold water and let them soak for 20 minutes. Then drain them, rinse with cold water and place them on a clean, dry dish towel and pat the potatoes dry. Wipe the bowl dry, and place the potatoes back inside.
Now add all remaining ingredients to the same bowl and mix well to evenly coat.
Place them in your basket and air fry at 400°F/204°C for 15-20 minutes, until cooked through and desired crispiness is reached. Shake your basket or stir the potatoes every 5 minutes for even cooking.
Video
Notes
For best results, take the time to soak and rinse your potatoes before cooking. This will give you the crispiest air fryer home fries.Cut your potatoes as evenly as possible for even cooking. Half-inch cubes work well for quick cooking and they will crisp up nicely.Don't dice the onion and pepper too small or they will burn and may fall through the holes of your basket. If you don't want larger pieces, add them only once the potatoes are about halfway cooked.Air fryers range in strength so always check on your potatoes while cooking. I use a Ninja Foodi 8qt and mine are perfect at the 20-minute mark. Smaller models may cook faster.Play with the seasoning for added flavour. I've kept these simple, but if you want to change up the flavours, you may sub the paprika with smoked paprika, and/or add some onion powder, chili powder, cumin, or cayenne.These taste best when freshly made, but leftovers keep in the refrigerator for 3-4 days in a sealed container. Reheat in air frying basket or toaster oven.