Air Fryer Potatoes
These crispy Air Fryer Potatoes are so easy to make — just cut the potatoes into cubes, season and pop in the air fryer!
Servings: 4 servings
Ingredients
- 1 ½ pounds yukon gold potatoes quartered
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- Cooking spray
Instructions
- Preheat the air fryer 380°F.
- Place the potatoes in a bowl with the olive oil, paprika, garlic powder, salt and pepper, and toss to combine.
- Transfer the potatoes to the air fryer and arrange in a single layer. You may need to cook in two batches. Cook until crispy with golden brown edges, shaking the basket halfway through, 20-25 minutes total.
- Remove and add more salt to taste, if desired.
Video
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. Make sure you let them cool completely to avoid moisture buildup in your container. To reheat, let it at room temp for 15 or so minutes to take the chill off and simply toss back into the air fryer at 380°F for 4-6 minutes until warmed and re-crisped.
Freezing Instructions: Cool the cooked potatoes and place in a freezer-safe container or bag. You can freeze for up to 3 months and follow the above reheating instructions.
* Please note the nutrition label does not include any dip or sauce.
Nutrition
Serving: 6ounces | Calories: 166kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 302mg | Potassium: 735mg | Fiber: 4g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 34mg | Calcium: 23mg | Iron: 1mg
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