1lbyellow potatoespeeled and cut into half inch pieces
1/3cupyellow onionthickly diced (about half of a small onion)
1/2cupred pepperthickly diced (about half of a medium pepper)
1/2tsp garlic powder
2tbspavocado oil or cooking oil of choiceoptional
chives, parsley or extra salt, if needed
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 set to 400 degrees and air fry for 15-20 minutes, until cooked through and desired crispiness is reached. Shake your basket or stir your potatoes every 5 minutes for even cooking. Enjoy.
For best results, take the time to soak and rinse your potatoes before cooking. This will help you achieve maximum crispiness.Cut your potatoes as evenly as possible for even cooking. Half inch cubes work best since smaller cubes will cook faster and 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 model and mine were perfect at the 20 minute mark. Smaller models may cook faster.Play with the seasoning for added flavour. I've kept these basic, but if you want to change up the flavours, sub the paprika for smoked paprika, add some onion powder, chili powder, cumin or cayenne for more flavour or heat.Home fries taste best when freshly made but leftovers keep refrigerated for 3-4 days. Reheat in air fryer or toaster oven.