How to Make It
Prepare the Potatoes
Gold potatoes have thin skins, so no need to peel — just give them a good scrub. Trim any sprouts or dark spots, which can taste bitter.
Cut them however you like: cubes, wedges, sticks. Just keep the pieces roughly the same size so they cook evenly.
Par-Boil the Potatoes
Add the potatoes to a pot and cover with cold water — starting cold helps them cook through more evenly. Add salt, which seasons them from the inside as they cook.
Bring to a boil over medium-high heat, then reduce to medium-low and cook for about 5 minutes depending on the size of your pieces, stirring once or twice.
To check: a fork should pierce through easily, but the potato should still feel firm and hold its shape. Drain and let them cool.
Season the Potatoes
While the potatoes cool, make the seasoning mix right in the same pot: garlic powder, onion powder, paprika, salt, black pepper, and neutral oil.
Once the potatoes are cool enough to handle, toss them in — that’s it. Cook them now or store for later.
How to Store
Let the seasoned potatoes cool completely before storing.
Fridge: Airtight container, up to 3–4 days.
Freezer: Line a container with parchment, spread the potatoes in a single layer so they don’t clump, and freeze. Cook straight from frozen — just add a couple of minutes to the air fry time.
Air Fry the Potatoes
Spread in a single layer in the air fryer basket — crowding them means they’ll steam instead of crisp. Air fry at 400°F (205°C) for about 12 minutes, shaking the basket halfway through.
No air fryer? A sheet pan in the oven or a pan on the stovetop works just as well, or try them in a waffle maker if you want something a little different.
Ingredients
- 10-12 gold potatoes
- ½ tsp salt for boiling
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp light olive oil or any neutral oil
Instructions
- Scrub the potatoes and trim any sprouts or dark spots. Cut into cubes, wedges, or sticks, keeping pieces roughly the same size.
- Add to a pot and cover with cold water. Add salt and bring to a boil over medium-high heat.
- Reduce to medium-low and cook for about 5 minutes, depending on the size of your pieces, until a fork pierces through easily but the potatoes still feel firm. Drain and let cool.
- In the same pot, combine garlic powder, onion powder, paprika, salt, black pepper, and neutral oil.
- Toss the cooled potatoes in the seasoning. Cook immediately or store for later.
- To air fry: spread in a single layer and air fry at 400°F (205°C) for about 12 minutes, shaking halfway through.
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