Air Fryer Breakfast Potatoes

• 1.5 lbYukon Gold potatoes — cut into 3/4-inch cubes, skin on
• 1.5 tbspolive oil
• 1 tspsmoked paprika
• 1/2 tspgarlic powder
• 1/2 tsponion powder
• 3/4 tspfine sea salt
• 1/4 tspblack pepper
• 2 tbspfresh parsley — chopped, to finish

Method

1. 01

   Cut the potatoes into 3/4-inch cubes — keep them even, because ragged sizes mean some cubes burn while others stay chalky. No need to peel; the skin is where the crunch lives.

2. 02

   Toss the cubes in a big bowl with the olive oil, paprika, garlic powder, onion powder, salt, and pepper until every face is slicked and rust-colored.

3. 03

   Tip them into the basket in as close to a single layer as you can manage. A little crowding is fine; a heap is not.

4. 04

   Air fry at 400°F for 20 minutes, shaking the basket hard at the 10-minute mark. They're done when the edges are deep golden and a fork slides in without argument — air fryers run hot, so peek at 16 minutes the first time.

5. 05

   Taste one, add salt if it needs it, shower with parsley, and serve hot — they lose their crackle as they sit.