Currently wondering why we don’t have potatoes for dinner every night.

For some reason we don’t eat a lot of potatoes in our house. Not sure why, they’re just never on the menu here. But we bought some the last time we ventured out to the grocery store and have been finding different ways to eat them for the last week or so. And tonight’s creation was made using our beloved air fryer that PJ’s grandma gave us a few month back that we don’t know what we did before it.

These little crispy potatoes were 1 of 2 potato dishes we had tonight (the other being baked potatoes in the oven), but we both agreed these took first place. They were flavorful and just the right amount of crispy/crunchy. We used this recipe from Delish.com, though we pretty much free-handed all of the amounts of the ingredients and also only used 3 potatoes (since the others were our baked potatoes). Here’s what you’re going to need:

Ingredients:

1 lb. baby potatoes, halved
1 tbsp. extra-virgin olive oil
1 tsp. garlic powder
1 tsp. Italian seasoning
1 tsp. Cajun seasoning (optional)
Kosher salt
Freshly ground black pepper
Lemon wedge, for serving
Freshly chopped parsley, for garnish

Directions:

In a large bowl, toss potatoes with oil, garlic powder, Italian seasoning, and Cajun seasoning, if using. Season with salt and pepper.
Place potatoes in basket of air fryer and cook at 400° for 10 minutes. Shake basket and stir potatoes and cook until potatoes are golden and tender, 8 to 10 minutes more.
Squeeze lemon juice over cooked potatoes and garnish with parsley before serving.