Crispy Air-Fried Potatoes
These crispy potatoes have a satisfying crunch on the outside while remaining soft and fluffy on the inside. They go well with the Garlic Butter Steak Bites and is a classic combination that has stood the test of time for several reasons:
The rich, savory flavor of steak complements the mild, starchy taste of potatoes exceptionally well.
Steak is a good source of protein, while potatoes are rich in carbohydrates, vitamins, and minerals such as potassium and vitamin C.
Steak and potatoes is often considered a classic comfort food combination. The hearty, filling nature of the dish makes it a popular choice for satisfying hunger and providing comfort on cold days or special occasions.
Why you’ll love these crispy air-fried potatoes:
Crispy and Moist: They still achieve a crispy exterior without the excess oil and calories.
Easy to Prep: You can quickly and easily prepare air-fried potatoes with minimal effort. Simply toss the potatoes in a little oil and seasoning, place them in the air fryer basket, and let the appliance do the work.
Versatility: Air-fried potatoes can be seasoned and flavored in countless ways to suit your preferences. Whether you prefer classic salt and pepper, garlic and herbs, or spicy seasonings, you can customize the flavor to your liking.
Ingredients Notes:
Potatoes: I love to use Russet or Yukon Gold Potatoes to air-fry. The russet potatoes are high in starch content making it perfect for achieving a crispy exterior and moist interior. While the yukon gold potatoes are slightly lower in starch but will give you more of a creamy texture with tons of flavor when fried or roasted.
Herbs: Something special happens when you pair herbs and potatoes. It compliments the flavor of the potatoes so well. I love to use either thyme or rosemary. Fresh herbs is always best but don’t worry if you have dried, that works as well.
Butter: While you don't necessarily need butter to air fry potatoes, I find that using a small amount of butter enhances the flavor. It helps to give the potatoes that golden brown color and a contribute to a creamier, softer texture on the inside.
How to Make Crispy Air-Fried Potatoes:
Wash and Scrub:Start by washing the potatoes thoroughly under cold running water to remove any dirt or debris. Use a scrub brush to scrub the skin gently if needed, especially if you plan to leave the skins on.
Peel (Optional): Depending on your preference and the recipe you're following, you can peel the potatoes or leave the skins on. Leaving the skins on can add extra flavor and texture to the dish.
Cut into Even Pieces: For even cooking and consistent crispiness, it's essential to cut the potatoes evenly. Aim for bite-sized cubes or wedges, ensuring they are all roughly the same size.
Dry Thoroughly: After cutting the potatoes, pat them dry with paper towels or a clean kitchen towel to remove excess moisture. Dry potatoes will crisp up better in the air fryer, so take the time to ensure they're as dry as possible.
Season: Transfer the dried potato pieces to a large bowl and toss them with about 2-3 tablespoon of melted butter to help them crisp up in the air fryer. Season generously with salt, black pepper, garlic powder, thyme or rosemary and a bit of paprika, making sure the seasoning is evenly distributed.
Preheat the Air Fryer: Preheat your air fryer to 400 degrees. Preheating ensures that the potatoes start cooking immediately once they're placed in the air fryer, promoting even cooking and crispy results.
Tips and FAQs
What type of potatoes should I use for air frying?
The best potatoes for air frying are those with a high starch content, such as russet potatoes or Yukon Gold potatoes. These varieties tend to result in crispy exteriors and fluffy interiors.
Do I need to peel the potatoes before air frying them?
Whether to peel the potatoes or not is a matter of personal preference. Leaving the skins on can add extra flavor and texture to the dish, but peeled potatoes will also work well.
Do I need to soak the potatoes before air frying them?
Soaking the potatoes in water for about 30 minutes can help remove excess starch, resulting in crispier potatoes. However, it's not necessary, especially if you're short on time.
How much oil/butter should I use for air-fried potatoes?
You only need a small amount to coat the potatoes lightly. Usually, about 1 to 2 tablespoons of butter/oil for 2 pounds of potatoes is sufficient. Too much oil may prevent the potatoes from becoming crispy.
How can I ensure my air-fried potatoes turn out crispy?
To achieve crispy potatoes, make sure the potatoes are dried thoroughly after washing and before seasoning. Additionally, avoid overcrowding the air fryer basket, as this can prevent proper air circulation and crispiness.
Can I store leftover air-fried potatoes?
Yes, you can store leftover air-fried potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them back in the air fryer for a few minutes until warmed through and crispy.
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How to Make Crispy Air-Fried Potatoes
2 pounds potatoes (such as russet or Yukon Gold), washed and scrubbed
2-3 tablespoons olive oil or melted butter
Salt, to taste
Black pepper, to taste
1/2 tablespoon garlic powder,
1/2 teaspoon paprika,
1/2 tablespoon rosemary or thyme, or any other herbs or spices you like
Instructions:
Preheat your air fryer to the recommended temperature (usually around 375°F or 190°C).
Place the potato pieces in a bowl and toss them with a small amount of olive oil or spray them with cooking spray. Make sure the potatoes are evenly coated.
Season the potatoes with salt, pepper, and any additional seasonings you prefer. Toss to ensure even distribution.
Place the seasoned potatoes in the air fryer basket in a single layer, making sure they are not overcrowded. Cook in batches if necessary.
Air fry the potatoes for about 15-20 minutes, shaking or flipping them halfway through the cooking time. Cooking times may vary depending on the size and type of potatoes and your air fryer model.
Check for doneness by testing the potatoes with a fork. They should be golden brown and crispy on the outside, and tender on the inside.