Description
This Air Fryer Potatoes recipe offers a deliciously crispy and golden side dish made with seasoned yellow-skinned potatoes. Prepared easily in an air fryer, these potatoes are coated with olive oil and a flavorful blend of dried minced onion, garlic powder, paprika, ground mustard, and seasoning. A quick toss midway ensures even cooking, resulting in perfectly crispy outsides and tender insides. Garnish with fresh parsley and grated Parmesan cheese for added freshness and richness. Ideal for a simple, healthy, and tasty accompaniment to any meal.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds yellow skinned potatoes, cubed (no need to peel; avoid waxy potatoes like reds or fingerlings)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dried minced onion
- 2 teaspoons garlic powder
- 2 teaspoons ground paprika
- 2 teaspoons ground mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Garnish (Optional)
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Prepare the Potatoes: Cube the yellow skinned potatoes and place them into a large mixing bowl. Add the 3 tablespoons of extra virgin olive oil to the bowl and stir thoroughly to coat all the potato cubes evenly.
- Mix Dry Ingredients: In a separate small bowl, combine the dried minced onion, garlic powder, ground paprika, ground mustard, kosher salt, and ground black pepper. Mix these seasonings well.
- Season Potatoes: Pour the mixed dry seasoning blend over the oiled potatoes in the large bowl. Stir the potatoes again thoroughly to ensure all pieces are evenly coated with the seasoning.
- Arrange in Air Fryer: Transfer the seasoned potato cubes into the basket of the air fryer, spreading them out evenly to allow hot air circulation.
- Cook the Potatoes: Set the air fryer temperature to 370°F (188°C) and cook for 20 to 25 minutes. Halfway through cooking, stop to shake the basket gently to redistribute the potatoes, ensuring even cooking and browning all over.
- Garnish and Serve: After cooking, remove the potatoes from the air fryer and optionally garnish with freshly chopped parsley and grated Parmesan cheese. Serve hot and enjoy the crispy, flavorful potatoes.
Notes
- Yellow skinned potatoes work best for this recipe as they yield a tender interior and crispy exterior.
- Avoid waxy potatoes such as red potatoes or fingerlings as they do not crisp as well.
- Shaking the basket halfway through cooking is essential for even crisping and browning.
- The optional Parmesan and parsley add extra flavor and freshness but can be omitted for a dairy-free variation.
- Adjust seasonings to taste if you prefer more or less spice or salt.
