Ingredients:

  • 1.5 lb Yukon Gold or Russet potatoes, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Wash and peel the potatoes (optional). Cut them into uniform 1 inch cubes. Note: Consistent sizing prevents small pieces from burning while big ones stay raw
  2. Pat the cubes completely dry with a paper towel. Until the surface feels tacky, not wet.
  3. Place the dried potato cubes into a mixing bowl.
  4. Drizzle with olive oil and sprinkle with fine sea salt, black pepper, garlic powder, and smoked paprika.
  5. Toss vigorously with a spoon or your hands until every cube is glossy and red.
  6. Preheat the air fryer to 400°F (200°C).
  7. Arrange the potatoes in the basket in a single layer. Note: Do not stack them; air needs to hit all sides
  8. Cook for 20 minutes, shaking the basket vigorously every 7-8 minutes.
  9. Check for a deep golden brown color until the potatoes sound hollow and feel firm when tapped. If they're still soft, give them another 2-3 minutes.