Ingredients
Scale
- 1.5 lbs Yukon Gold or Russet potatoes, scrubbed and diced into 1/2-inch cubes
- 1 tablespoon extra-virgin olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/2 teaspoon dried rosemary or thyme
- Optional: Fresh chopped parsley for garnish
Instructions
- Start by dicing your potatoes into uniform 1/2-inch cubes. Keeping the sizes consistent ensures they all finish cooking at the exact same time. Place the diced potatoes in a large mixing bowl. Drizzle the olive oil over the potatoes, then sprinkle in the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything thoroughly until every potato cube is evenly coated in oil and spices.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Once hot, spread the seasoned potatoes into the air fryer basket in a single layer. Do not overcrowd the basket; if necessary, cook in two batches. Air fry the potatoes for 18 to 20 minutes. At the halfway mark (around 10 minutes), remove the basket and give it a vigorous shake to reposition the potatoes. This ensures even browning on all sides.
- Once the potatoes are deep golden brown and crispy to your liking, remove them from the air fryer. Taste one carefully and add an extra pinch of salt if needed. Transfer the hot potatoes to a serving platter or individual plates. Garnish with a sprinkle of fresh parsley for a pop of color and serve immediately while they are at their maximum crispiness.
- Cook Time: 30 minutes