Air fried crispy potatoes

Potatoes are a favorite in our household, and we discovered the secret to getting a crispy, yet soft inside, air fried chunk of potato.

Step one is to pre-bake a tray of whole potatoes, such as russet baking potatoes. We usually just brush them clean, trim off any eyes or bad parts, and leave the remainders of the skins on. But you could skin them completely if you want to.

Bake the potatoes at 375 for 45 minutes. Now you have fully cooked, ready to eat, baked potatoes. Or, let them cool down, toss them into a ziploc, and fridge them for future use. Unlike uncooked raw potatoes that will go soft after a few days — these pre-baked fridged taters can last a week or two. If you want baked potatoes, just toss them into the oven or microwave to get them hot…

Here is where the fun part starts, though. Let’s make some air fried crispy potatoes. Wedges, french fries, chunks, round slices, square home style, whatever shape you are in the mood for.

Cut the potatoes into shape and lay out on a baking pan or in a bowl. Drizzle liberally with corn starch and hand toss for even coating. Let the cut potatoes “sweat” for at least 30 minutes! This allows the starch to do its thing, sucking out excess moisture and forming a starch film on the outside.

Time to season. Salt, pepper, paprika, maybe some garlic powder and onion powder. Drizzle some olive oil or vegetable oil and hand toss.

Into the air fryer, at 425. Cook until golden brown & crisp on the outside; the insides were cooked when you baked them originally.