These potatoes are certified kid and husband approved. Most of the time I make these for breakfast and pair it with runny eggs. While I do not make these on the daily for my work breakfasts, they are a weekend staple. I have found myself also whipping these up as a side dish for main meals. They pair especially well with kabobs or other grilled meats to replace french fries or baked potatoes. I have also added these to several one skillet hash type meals to speed up the cooking process. One things for sure though, just make sure you cook up enough, because there never seems to be leftovers.

Potatoes:

I personally love doing these with Yukon Gold or yellow potatoes, but generally I just use whatever I have on hand. I’ve used russet, red, and fingerling potatoes and it always comes out delicious. I also like to cube these fairly small, but not diced. This just helps them cook faster and all around have more crunch once they’re done roasting.

Seasoning:

Make sure to check the ingredients on your lemon pepper. Before I was paleo or did a round of Whole30 I just bought whatever lemon pepper was cheapest at the store. Recently I went though my cabinets and threw all these away due to added preservatives, starches, and sugars. It is possible to find Whole30 approved lemon pepper, just read your labels. If you want to try your hand at making your own, stay tuned for my upcoming post on drying herbs and making your own spices. I also use seasoning salt in this recipe, but that is mostly for convenience. You can easily just divide the recommended amount of seasoning salt for 1/2 salt and 1/2 equal amounts of garlic and onion powder.

Oil

I have used avocado oil and grape seed oil and gotten similar results for this recipe. I would recommend against using olive oil due to the low smoke point and coconut oil also due to the low smoke point as well as the distinctly coconut flavor you will not want lingering on your potatoes. If you’re not following a paleo or Whole30 diet, then using vegetable oil will work as well.

Cooking Method:

I used to make these in the oven on the weekly (sometimes daily!) basis during my first round of Whole30. Then came the air fryer. Total. GAME. CHANGER. It was worth the purchase for these potatoes alone and this is probably the most common thing I make in it. I even got my man making these for his kids in his Ninja Foodie and they all love it. However, I have included both oven and air fryer instructions so everyone can enjoy these.

Serving Ideas:

Pesto breakfast bowl: Toss your potatoes in 1 Tbsp of your favorite pesto and then top with over easy eggs. I personally am absolutely in love with Gotham Greens vegan pesto. I found it at Whole Foods and it’s worth every penny. Its the only pesto state side that I’ve had that even comes close to what I remember from Italy. This will seriously elevate your breakfast game to a whole new level!

Southwest eggs bowls: For a paleo take on Huevo’s Rancheros you can simply layer potatoes, spinach (or your favorite leafy green), over easy eggs, and then top with you favorite salsa. This is also quite tasty with a sprinkling of sharp cheddar on top if you don’t have an aversion to dairy.

Side Dish: These serve up great next to hamburgers, kabobs, any kind of grilled meat. I recently served these with fish tacos and the savory lemon flavor paired great with it.

Instructions:

Gather potatoes. Wash and cube into small to medium pieces.
In a medium bowl combine potatoes, lemon pepper, season salt and oil. Toss until well and evenly coated.
Set Air Fryer to 400F and timer to 20 minutes. Allow to preheat for ~3 minutes. Add potatoes. Shake halfway though the set cooking time.
Remove potatoes from your air fryer and serve!