Ingredients
- 2 pounds potatoes (Yukon Gold or Russet), cut into bite-size cubes
- 1 medium onion, sliced
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
- Wash and cut the potatoes into even-sized pieces. For extra crispiness, soak them in cold water for 20–30 minutes, then drain and pat completely dry.
- In a large bowl, toss the potatoes and onion with oil, salt, black pepper, and paprika (if using).
- Place the mixture in the air fryer basket in a single layer. Cook in batches if needed.
- Air fry for 20–25 minutes, shaking the basket every 5–7 minutes, until the potatoes are golden brown and crispy and the onions are tender.
- Sprinkle with fresh parsley before serving.
Optional Flavor Additions
- Add 1 teaspoon garlic powder for a savory garlic version.
- Add rosemary or thyme for a herbed potato dish.
- Sprinkle with Parmesan cheese during the last 2 minutes of cooking.
- Add a pinch of chili flakes for a spicy kick.
Serving Ideas
Perfect with:
- Eggs and breakfast meats
- Grilled chicken or steak
- Burgers and sandwiches
- Roasted fish or seafood
- A dollop of sour cream or ranch on the side
Tip: Don’t overcrowd the air fryer basket — space allows the hot air to crisp the potatoes instead of steaming them.
