Crispy Air Fryer Potatoes

Breakfast for One

Prep a batch of seasoned, par-boiled potatoes to keep in the fridge or freezer — ready to air fry in 12 minutes whenever you need them.

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Yield: 4 Servings

Total Time: 40

Ingredients

10-12 gold potatoes
½ tsp salt for boiling

Seasoning Mix

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.

Watch the Recipe

Notes

Gold potatoes don't need peeling — their skins are thin enough to eat. If you're prepping different cuts, keep them in separate batches so they cook evenly. For the seasoning, the base mix here is easy to riff on — Italian seasoning or curry powder both work well. To store, let the potatoes cool completely first, then refrigerate in an airtight container for up to 3–4 days, or freeze in a single layer on parchment paper. To cook from frozen, air fry as usual and add a couple of minutes to the cook time.