This Zesty Tex-Mex Air-Fried Potato Medley features crispy potatoes tossed with vibrant vegetables and bold spices, perfect as a flavorful side dish.
Ingredients
4 cups diced potatoes
1.5 tablespoons olive oil
1 cup bell peppers
1 medium onion
1 medium jalapenos
1 tablespoon taco seasoning
1 teaspoon ground cumin
to taste none salt
to taste none pepper
Method
Start by soaking diced potatoes in cold water for 20 minutes to eliminate excess starch.
While the potatoes are soaking, preheat your air fryer to 320°F (160°C). After the soaking period, drain the potatoes and thoroughly dry them with a clean cloth.
In a large bowl, toss the dried potatoes with 1 tablespoon of olive oil until they are fully coated. Transfer the potatoes to the air fryer basket and set the timer for 18 minutes.
In the same bowl, combine chopped bell peppers, onions, and jalapenos. Drizzle with 1/2 teaspoon of olive oil and sprinkle in taco seasoning, ground cumin, salt, and pepper. Mix well until the vegetables are nicely coated.
Once the potatoes are done cooking, add them to the bowl with the vegetable mixture. Place the basket back in the air fryer and raise the temperature to 356°F (180°C).
Stir the potatoes and vegetables together for even seasoning, then return the mixture to the air fryer basket. Cook for an additional 6 minutes, shaking the basket halfway through. Continue cooking until the potatoes are golden-brown and crispy, which should take about 5 more minutes. Serve warm.
