Description
Crispy, golden-brown home fries with tender peppers and onions—made healthier and faster in the air fryer for a perfect Southern-style breakfast side or snack.
Ingredients
Units
Scale
- 2 lbs russet potatoes, scrubbed and cut into 1‑inch cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped fresh parsley or green onions
Instructions
- Preheat the air fryer to 375°F (190°C).
- Pat the potato cubes dry with a clean towel to remove excess moisture.
- In a large bowl, toss potatoes, bell peppers, and onion with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper until evenly coated.
- Arrange seasoned potatoes and veggies in a single layer in the air fryer basket (cook in batches if needed).
- Air fry for 15 minutes, shaking the basket halfway through cooking to ensure even crisping.
- After 15 minutes, check tenderness; continue cooking another 5–7 minutes for extra crisp, shaking once more halfway.
- Once potatoes are golden and cooked through, transfer to a serving dish.
- Garnish with fresh parsley or green onions if desired, and serve hot.
Notes
- Cut potatoes uniformly so they cook evenly.
- Adjust air fryer temperature and time for larger or smaller cubes.
- Swap russet potatoes with Yukon gold for a creamier texture.
- For a spicier version, add a pinch of cayenne or chili powder.
- Leftovers can be refrigerated in an airtight container for up to 4 days; reheat in the air fryer at 350°F until warmed and crisp.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg