LM AspirationsLM AspirationsElevate your meals with our easy and delicious crispy air fryer potatoes and onions. These are not your regular potatoes.
Ingredients:
2 Large Russet Potatoes
1 Small Yellow Onion
2 Tablespoons Olive Oil
Salt
Pepper
Directions:
Prepare your fresh potatoes for the air fryer.
Cleaning, drying, peeling, cutting, soaking and drying, and seasoning the potatoes will help make sure they turn out crispy on the outside and tender on the inside. The following steps include cutting potato cubes in consistent sizes for even cooking, removing excess starch, and making sure the cubes are dry before cooking.
Thoroughly scrub the potatoes under running cold water to remove dirt. Pat the potatoes completely dry with a paper towel (or clean kitchen towel) after washing to make sure that they roast. Cut the potatoes into 1 inch cubes so that they cook at the same rate. Remove excess starch for crispy potatoes. Soak cut potatoes in a bowl of cold water for about 20–30 minutes, then drain and pat dry. Remember crispy potatoes are the goal, so dry potatoes are key.
Toss the cut potatoes in a bowl with 1–2 tablespoons of olive oil. Add salt, pepper, and garlic powder.
Set your air fryer to the “air fry” setting 375°F–400°F (about 190°C–200°C). Arrange the potatoes in a single layer in the air fryer. Be sure no to overcrowd, to avoid steaming instead of roasting. Cook for 15–20 minutes at 375°F–400°F, tossing with silicon tongs (I mistakenly used a spoon and cringed as soon as I heard the spoon scrap the grate) and adding onions halfway through, until they are golden brown and fork-tender. Serves 2.
Enjoy!
Crispy Cooking Tips:
Yukon Gold, Russet, and red potatoes are great.
Cut baby potatoes in halve or quarters.
Try parboiling potatoes in water for 8–10 minutes before air frying.
Preheat your air fryer for about 5 minutes.
Note: Some say do not use aerosol cooking sprays in the air fryer basket, as it may cause damage to the coating.