AIR FRYER ESSENTIALS: CRISPY BREAKFAST TATERS

Air Fryer Essentials: Crispy Breakfast Taters image

I made these for a Sunday brunch last weekend, and they were a total hit... wish I had made more. Easy/peasy to make, and taste so good. I do not have a lot of photos, but the final photo says it all. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 10

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Ingredients

PLAN/PURCHASE
1 lb yukon gold potatoes
1 Tbsp apple-cider vinegar
1 Tbsp grapeseed oil, or other non-flavored oil
1/2 tsp salt, kosher variety, or to taste
1/2 tsp black pepper, freshly ground, or to taste
1 - 2 pinch hungarian paprika
1 - 2 pinch ground cumin
OPTIONAL ITEM
1 Tbsp sweet butter, salted, melted

Steps:

1. PREP/PREPARE
2. It was not my intention to publish this recipe; I had just planned to make some simple fried potatoes. However, as I was working on them, the mad scientist came out in me, and I threw in the vinegar, paprika, and cumin, then tossed them with some melted butter before serving... Bwahahahaha!!!
3. The best potato to use: I think that any potato would work. The reason I like Yukon gold is because they crisp up well; while still staying soft and creamy in the center. For that matter red potatoes would work well in this recipe also. If you are using russet potatoes be careful not to overcook, or they will fall apart when you dice them.
4. The cooking time was based on the size of the potatoes I was using. They were the small variety that fit easily into the palm of your hand. Your cooking time may vary. When a paring knife slips into the potato with just a bit of resistance, they are ready.
5. Gather your ingredients (mise en place).
6. Add the potatoes to a pot of boiling water, and cook until they begin to soften, about 8 - 10 minutes. Allow to cool and cut up into 1/2-inch (1.2cm) cubes.
7. Chef's Note: I leave the skins on; however, peel them if you wish.
8. Chef's Tip: Cut up the taters as soon as they are cool enough to handle. You want them warm when you toss the diced taters with the vinegar.
9. Preheat your air fryer to 400 (205c), for about 5 minutes.
10. Toss the cubed taters with the vinegar and spices, then allow them to sit for 5 minutes, and soak in that vinegar. Finally, toss with the oil and place into the air fryer basket.
11. Cook until crispy, about 20 - 25 minutes.
12. Chef's Note: Shake the fryer basket about every 2 - 3 minutes.
13. This last step is optional, but yummy. After the taters come out of the fryer, I toss them in a tablespoon of melted butter. YES!!!
14. PLATE/PRESENT
15. Serve with a side, with scrambled eggs, sausages, and toast, or whatever you choose. Sometimes I will make a batch and eat them by themselves. Enjoy.
16. Keep the faith, and keep cooking.