Description
These Ninja Crispi Potatoes are everything you want in a side dish: crispy and crunchy on the outside, soft and fluffy on the inside. The ultimate air fryer potato recipe!
Ingredients
Scale
- 1 large russet potato
- 2-3 Tablespoons extra virgin olive oil or avocado oil
- salt to taste
- Optional: garlic granules, onion granules, taco seasoning
- Dip: 1/3 cup sour cream + 1 Tablespoon Sriracha
- Toppings: freshly minced parsley & parmesan
Instructions
- Rinse and scrub 1 large russet potato well. Dry completely. Start by cutting the potato lengthwise into thirds, then chopping into large one inch chunks.
- Bring a pot of water to a boil and add the potatoes along with a generous pinch of salt. Parboil for about seven minutes, just until a knife slides in easily but the potatoes still hold their shape.
- Drain the potatoes well an add back to pot or a large mixing bowl.
- Drizzle the potatoes with olive oil or avocado oil, season with kosher salt and any optional spices, toss until evenly coated.
- Transfer to the Ninja Crispi w/the crisper rack in place, spread evenly, and cook on the "Air Fry" setting for 10 minutes. Toss, add a light drizzle of oil, and cook on "Air Fry" for another 10 minutes or until deeply golden and crunchy. (Temperature is 400°-425°F / 204°-218°C)
- Finish with freshly minced parsley, a pinch of salt and freshly grated Parmesan. For the dip, blend sour cream with Sriracha or your favorite hot sauce and serve alongside potatoes.
Notes
- Nutritional Data shows 2 serving sizes for potato, 3 tablespoons extra virgin olive oil and 1/4 teaspoon salt
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The Ninja Crispi “Air Fry" temperature is 400°-425°F / 204°-218°C
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Time may need to be adjusted for different types of air fryers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Air Fryer
- Cuisine: American