Air Fryer Fried Potatoes and Onions
These Air Fryer Fried Potatoes and Onions are crispy on the outside, tender on the inside, and packed with savory flavor. They make a perfect breakfast side or an easy accompaniment to burgers, grilled meats, or eggs.
Ingredients (Serves 4)
- 1½ lb (680 g) Yukon Gold or russet potatoes, diced into ½-inch cubes
- 1 medium onion, sliced or diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon dried thyme or Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Prepare the potatoes
- Wash and dice the potatoes into evenly sized cubes.
- For extra crispiness, soak them in cold water for 20–30 minutes, then drain and pat completely dry.
- Season
- In a large bowl, toss the potatoes and onions with the olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper until evenly coated.
- Preheat the air fryer
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Air fry
- Place the potatoes and onions in the air fryer basket in a single layer (cook in batches if needed).
- Air fry for 18–22 minutes, shaking the basket every 5–6 minutes for even browning.
- Cook until the potatoes are golden brown and crispy, and the onions are tender and caramelized.
- Serve
- Sprinkle with fresh parsley and Parmesan cheese, if desired.
- Serve immediately while hot and crispy.
Optional Add-Ins
- Crumbled cooked bacon
- Diced bell peppers
- Sliced smoked sausage
- Cajun seasoning for extra spice
- Fresh rosemary instead of thyme
- Red pepper flakes for a little heat
Tips
- Drying the potatoes thoroughly after soaking is the key to achieving a crispy exterior.
- Avoid overcrowding the air fryer basket, as this prevents proper air circulation.
- Adjust the cooking time depending on the size of your potato cubes and your air fryer model.
- Leftovers can be reheated in the air fryer at 350°F (175°C) for 3–5 minutes to restore their crispiness.
Prep Time: 10 minutes (plus optional soaking time)
Cook Time: 20 minutes
Total Time: 30 minutes (or 50 minutes with soaking)