Eosinophilic Esophagitis Friendly Air Fryer Breakfast Potatoes
Total time30 min
Prep time10 min
Cook time20 min
4.9(9)
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Learn more →Ingredients
4 servings
- 1.5 lbs yukon gold potatoes, cut into ¾-inch dice
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the air fryer to 400°F (205°C) for 3 minutes.
- 2
In a large mixing bowl, toss the diced potatoes with the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and dried oregano until every piece is evenly coated.
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