Ingredients:

  • 1.5 lb (680 g) Yukon Gold potatoes, scrubbed and cut into ¾-inch (2 cm) cubes
  • 1 tbsp olive oil or avocado oil
  • 0.5 tsp kosher salt (3 g)
  • 0.25 tsp ground black pepper (0.6 g)
  • 0.5 tsp garlic powder (1.5 g)
  • 0.5 tsp smoked paprika (1.2 g)
  • 0.25 tsp onion powder (0.6 g)
  • 0.5 cup diced yellow onion (80 g)
  • 0.5 cup diced bell pepper, red or green (75 g)

Instructions:

  1. Cut the potatoes into ¾-inch (2 cm) cubes. Rinse them in cold water to remove loose surface starch.
  2. Drain the potatoes and dry them thoroughly. Pat each batch with a clean towel until no damp spots remain.
  3. In a large bowl, toss the dry potatoes with the oil, salt, pepper, garlic powder, smoked paprika, and onion powder until every cube has a light, even sheen.
  4. Preheat the air fryer to 400°F (200°C) for 3 minutes.
  5. Spread the potatoes in a single layer in the basket. If the basket looks crowded, cook in two batches.
  6. Air fry at 400°F (200°C) for 12 minutes. Pull the basket and shake or toss the potatoes.
  7. Add the diced onion and bell pepper, spreading them evenly among the potatoes. Air fry for 8 more minutes, shaking once halfway through.
  8. The potatoes are done when the edges are deep golden and a fork slides into a cube with little resistance. Check a few minutes early if your basket runs hot.
  9. Taste a cube and add a pinch more salt if needed. Serve right away while the edges are still crisp.