Content of the material
Key to Success #1 Use Russet Potatoes
Russet potatoes are perfect for Air Fryer Home Fries.
They crisp up really well on the outside while staying soft and creamy on the inside.
I usually peel my potatoes before I dice them but you can leave the skin on if that’s the way you like your Home Fries.
I feel like my kids eat Home Fries better if the skin is removed so that’s my motivation for the extra work.
Video
Prepare the potatoes
No need to peel the spuds, I prefer to keep the skin on to give more structure and a crispier texture. Cut them into ¾-inch sized pieces to provide a good ratio of crust to-centers. The potatoes break down slightly during the cooking process, so the large cut considers that loss.
If not using the potatoes right away, immediately cover them with cool water as the air oxidizes the exposed areas, turning the flesh greyish brown.
par-boil and season with salt 
drain the potatoes 
butter and salt 
starchy paste coating
Rinsing the French Fries
When I want french fries—expecially homemade ones—I want them golden and beautiful. That’s why the rinsing step is important. We know potatoes are full of starch (we’ll talk about how to deal with that in a minute), but they are also full of natural sugars. Starches are, in fact, composed of chains of simple sugars. As we cut the potatoes into sticks, we release some of those sugars onto the surfaces of the potato strips. If we were to fry them without first rinsing them, the sugars on the outside would caramelize in the hot oil and burn before the interior starches have had a chance to cook properly, which can result in brown, acrid-tasting and unattractive french fries.
A half-hour soak in cold water, with occasional agitation, will rinse away surface sugars, giving us time to properly cook the inside of the potatoes before the outside begins to scorch.
More Easy Potato Recipes
White Potato Recipes:
Italian Sausage Sheet Pan Dinner with Paprika Potatoes
Smashed Fingerling Potatoes with Indian Spices
10 Minute Instant Pot Mashed Potatoes
Home Fries
Treat yourself and your family to crispy diner-style home fries for breakfast. This side dish nicely complements items like eggs and bacon.What Are Home Fries?
Home fries are a dish that can go by many names. You might see them being referred to as house fries, American fries, or fried potatoes. All are the same, and taste so good!
They are a basic potato dish made by frying wedged or diced potatoes in a skillet and are a popular breakfast dish that can be a great substitute for hashbrowns.
Directions
Ingredients for Crispy Baked Home Fries
In order to make these home fries, you only need a few ingredients:
- Russet potatoes (we’ve used other kinds, but these are our favorite)
- Oil or butter (grapeseed, avocado, and coconut work great)
- Paprika (optional – but paprika *makes* this recipe)
- Garlic or garlic powder
- Salt
- Pepper (optional)
Key to Success #4 Put Potatoes in a Single Layer
If you have more diced potatoes than will fit evenly in the bottom of the Air Fryer basket, I would suggest splitting your Home Fries into two batches.
Putting food in a single layer in the Air Fryer basket allows it to crisp up and cook evenly.
Crowding the food in an Air Fryer is a recipe for soggy food. You will not get the crispy fried food that you’re expecting.
Air Fryer Crispy Home Fries are great served with Sloppy Joes or Hamburgers. You can also serve Home Fries as a breakfast side in place of hashbrowns.
Notes
The recipe can be prepared through the end of step 2 before completing. Store the roasted chiles and the parboiled potatoes in the refrigerator for up to 3 days before continuing.
I love the flavor of roasted Poblano pepper strips in this dish, but it adds quite a bit of prep time, and the home fries will be delicious even without them. If you decide not to roast the pepper, you can either omit it completely or simply slice a Poblano or bell pepper and sauté it along with the onion in step 4.