Ingredients (for 2 servings)
6–8 small, thin-skinned potatoes (organic)
1–2 tbsp water or low-sodium vegetable broth
1 tsp smoked paprika (optional)
1 tsp garlic powder (optional)
1 tsp dried herbs (rosemary, thyme, or parsley)
Pinch of salt (sea salt preferred)
Optional: 1–2 tsp nutritional yeast for a cheesy flavor
Optional: squeeze of lemon or dash of apple cider vinegar at the end
Instructions
1️⃣ Microwave the potatoes
Rinse potatoes thoroughly.
Place in a microwave-safe bowl with 1–2 tbsp water.
Cover loosely with a microwave-safe lid or paper towel.
Microwave on high for 3–6 minutes, until fork-tender.
2️⃣ Peel
Let cool slightly, then peel the skins off.
3️⃣ Cut & Season
Cut into cubes, wedges, or thin slices.
Toss in a bowl with your spices, pinch of salt, and optional nutritional yeast.
If desired, add a tiny splash (1–2 tsp) of water or broth to help spices stick.
4️⃣ Air-Fry
Preheat air fryer to 365–370°F (185°C).
Place potatoes in a single layer in the basket — don’t overcrowd.
Cook for 12–15 minutes, shaking the basket halfway through.
Check for golden edges; if needed, air-fry 2–3 minutes longer for extra crispness.
5️⃣ Finish & Serve
Optional: Squeeze a bit of lemon or drizzle a tiny amount of vinegar for brightness.
Serve immediately.
Tips for Maximum Crispness Without Oil
Smaller pieces = more crisp edges.
Don’t overcrowd the basket — hot air circulation is key.
Shake frequently.
Air-fry just until golden; overcooking can dry the interior too much.