Ingredients

• Idaho Potatoes (one potato per person)

• ¼ Cup Olive

• Olive Oil spray for Air Fryer or liquid oil to brush surface of oil fryer

• 1 Teaspoon Sea Salt

• 1-2 Tablespoons of Paprika (see notes)

Paprika Notes

• I use Hot Hungarian Paprika.  You can use any blend of Paprika, and it will depend on the flavor you want to have in the finished product.

• Paprika can be sweet and hot; hot; sweet; sweet and smoky; smoky and hot.

• When adding Paprika to the potatoes, be sure to have the oil on first.  Add just a little Paprika, and add more if you want a heavier coating.  

Method

• Slice potatoes to your desired thickness.  They can be thin like a potato chip; or they can be thicker.  I like them thicker.

• Place sliced potatoes in a bowl of cold water.  Use your hands to mix them and let them soak for 5-10 minutes.

• After soaking, drain off water.

• Lay paper towel on the counter or cutting board.

• Remove potatoes and lay on the paper towel in a single layer.

• Let the potatoes dry.  This step is important.  If the potatoes do not dry completely, they will cook too soft and be soggy.  

• When the potatoes seem dry, blot any excess moisture with more paper towels.

• Take dried potatoes and put in a bowel.

• Pour the olive oil over potatoes

• Add the Paprika.  Start with a little and work in more if desired.

• Note:  Some people like to mix the oil on the potatoes before adding paprika. 

                   I put the oil on and then the Paprika

• Heat the air fryer to the manufacturer’s directions.

• Add oil to the fryer basket – whether you spray or brush on oil doesn’t matter.

• Lay the potatoes in the air fryer basket.

• Cook 15 minutes on 380 degrees.  After 7 minutes, open the fryer and turn the potatoes over.  Return to air fryer and continue cooking.  

• NOTE:  All air fryers cook differently, so be sure to check the potatoes to make sure they

                    are cooking without burning.

• Remove the potatoes to a plate and serve.