📝 About This Recipe
Elevate your breakfast game with these diner-style home fries, reimagined for the modern kitchen using the magic of air frying. These spuds boast a shatteringly crisp exterior and a fluffy, creamy center without the heavy grease of traditional shallow frying. Infused with a savory blend of smoked paprika, garlic, and fresh aromatics, they offer a nostalgic comfort food experience that is both wholesome and incredibly addictive.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold Potatoes (scrubbed and cut into 3/4-inch cubes)
- 1/2 teaspoon Baking Soda (added to boiling water to break down surface starch)
- 1 tablespoon Kosher Salt (for the parboiling water)
Aromatics and Fat
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 tablespoon Unsalted Butter (melted, for richness and browning)
- 1/2 medium Yellow Onion (finely diced)
- 1/2 medium Red Bell Pepper (finely diced for color and sweetness)
- 3 cloves Garlic (minced)
Seasoning Blend
- 1 teaspoon Smoked Paprika (for a deep, earthy flavor)
- 1/2 teaspoon Garlic Powder (for uniform flavor distribution)
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1/8 teaspoon Cayenne Pepper (optional, for a subtle heat kick)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Chives (thinly sliced)
👨🍳 Instructions
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1
Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt and 1/2 teaspoon of baking soda. The baking soda creates an alkaline environment that breaks down the potato pectin, creating a starchy slurry on the surface for maximum crunch.
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2
Carefully add the cubed Yukon Gold potatoes to the boiling water. Parboil them for exactly 5 minutes. They should be slightly tender on the outside but still firm in the center.
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3
Drain the potatoes thoroughly in a colander. Let them sit and steam-dry for 2-3 minutes; removing excess moisture is critical for the air frying process.
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4
While the potatoes dry, preheat your air fryer to 400°F (200°C) for at least 5 minutes.
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5
Transfer the dried potatoes to a large mixing bowl. Give them a vigorous shake to roughen up the edges—this 'fuzz' will turn into the crispy crust.
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6
In a small bowl, whisk together the olive oil, melted butter, smoked paprika, garlic powder, onion powder, oregano, cayenne, sea salt, and black pepper.
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7
Pour the oil and spice mixture over the potatoes. Toss gently with a silicone spatula until every cube is evenly coated in the sunset-orange spice blend.
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8
Place the potatoes in the air fryer basket in a single layer. If your basket is small, cook in two batches to avoid crowding.
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9
Air fry at 400°F for 15 minutes. At the 10-minute mark, remove the basket and give it a good shake to ensure even browning.
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10
While the potatoes are frying, toss the diced onions and bell peppers with a tiny drop of oil. After the initial 15 minutes of frying, add the onions, peppers, and minced garlic to the basket with the potatoes.
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11
Continue air frying for another 8-10 minutes. The potatoes should be deep golden brown and crispy, and the vegetables should be tender and slightly charred.
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12
Transfer the hot home fries to a serving bowl. Immediately sprinkle with fresh parsley and chives while the residual heat helps release the herb oils.
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13
Taste and add a final pinch of sea salt if desired. Serve immediately while piping hot.
💡 Chef's Tips
Use Yukon Gold potatoes rather than Russets for a creamier interior and better structural integrity. Don't skip the parboiling with baking soda; it is the secret to that 'glass-like' crunch found in professional kitchens. Avoid overcrowding the basket; air must circulate freely around each potato cube to crisp them properly. Add the fresh garlic and onions only in the last 10 minutes to prevent them from burning and becoming bitter. If reheating leftovers, put them back in the air fryer at 350°F for 3-5 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve alongside classic soft-scrambled eggs and thick-cut smoked bacon. Top with a fried egg and a drizzle of Hollandaise sauce for a quick 'Home Fry Benedict'. Pair with a spicy Bloody Mary or a fresh-squeezed orange juice for a complete brunch experience. Use as a base for a breakfast bowl, topped with avocado slices, black beans, and salsa verde. Serve as a side dish for dinner alongside a grilled steak or roasted chicken.