- 1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1 jalapeno, seeded and cut into 1-inch rings
- 1/2 teaspoon olive oil
- 1/2 teaspoon taco seasoning mix
- 1/2 teaspoon ground cumin
- 1 pinch salt and ground black pepper to taste
- Soak potatoes in cool water for 20 minutes.
- Preheat the air fryer to 320 degrees F (160 degrees C). Drain the potatoes, dry them with a clean towel, and transfer to a large bowl. Drizzle 1 tablespoon olive oil over the potatoes and toss to coat. Add them to the preheated air fryer basket. Set the timer for 18 minutes.
- Put bell pepper, onion, and jalapeno in the bowl previously used for the potatoes. Sprinkle in 1/2 teaspoon olive oil, taco seasoning, ground cumin, salt, and pepper. Toss to coat.
- Transfer potatoes from the air fryer to the bowl with the vegetable mixture. Return the empty basket to the air fryer and raise the temperature to 356 degrees F (180 degrees C).
- Quickly toss the contents of the bowl to mix the potatoes evenly with the vegetables and seasoning. Transfer mixture into the basket. Cook for 6 minutes, shake the basket, and continue cooking until potatoes are browned and crispy, about 5 minutes more. Serve immediately.
08/26/2019
recipepes.com
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