Air Fryer Potatoes O'Brien
Crispy golden potato cubes with bell peppers and onions made fast in the air fryer. This diner-style breakfast side delivers tender centers and crunchy edges in under 30 minutes. Simple pantry seasonings keep it fuss-free and delicious.
Equipment
- Air fryer
- Large mixing bowl
- Sharp knife
- Cutting board
Ingredients
- 1 pound gold potatoes cleaned, dried, cut into 3/4–1 inch cubes; skins left on
- 3 teaspoons olive oil divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup diced bell peppers 3/4–1 inch pieces, any color
- 1 cup chopped yellow onion 3/4–1 inch chunks
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the air fryer to 400°F for 3–5 minutes.
- In a large bowl, toss the potato cubes with 2 teaspoons olive oil, garlic powder, onion powder, salt, and black pepper.
- Add the seasoned potatoes to the air fryer basket in a single layer.
- Cook at 400°F for 10 minutes, shaking the basket halfway through for even browning.
- Add the diced bell peppers and yellow onion to the basket and drizzle or toss with the remaining 1 teaspoon olive oil.
- Continue cooking for 8–10 minutes, shaking once, until potatoes are golden and crispy and peppers are slightly tender.
- Taste and season with additional salt and pepper as needed. Serve immediately.
Notes
- For the best crisp, cook at 400°F and avoid overcrowding the basket.
- Shake or flip the potatoes at the halfway point for even browning.
- For a spicier version, add 1/4 teaspoon cayenne pepper with the dry seasonings.
- Use nonstick parchment liners or lightly oil the basket to prevent sticking.
- Reheat leftovers at 375°F for 5–6 minutes to restore crispiness.