The air fryer odyssey continues

Air fryers make delicious roasted potatoes; college students can easily afford them



The air fryer replicates oven or pan roasting without the mess.

CARSON HOLLAND, Evergreen columnist

My journey of learning how to best make use of an air fryer continues! Make sure to check out the previous recipe, which highlights some really delicious chicken breasts. This week I decided to ad-lib a recipe based on my previous cooking experience for one of my favorite meals, roasted potatoes. So, I grabbed my trusty air fryer and some of my favorite seasoning and set about cooking.

I could write pages and pages talking about the uses and joys of the humble potato. Potatoes are great for college students since they are usually found cheaply, and you can work them into almost every meal. Out of all the methods, roasting potatoes in olive oil tends to be my favorite. It is the perfect combination of a soft center with a crisp outside.

I was a bit skeptical the air fryer could match the quality of roasted potatoes that I could get from the oven or pan-roasting them, but after eating them, I must say that I am a believer. The air fryer drastically reduced the number of dishes I had to do while still replicating that perfect crisp outside; if you try this recipe, you won’t regret it!



One quarter of a sweet onion 

Five to 10 small red potatoes 

Extra-virgin olive oil

Black pepper

Garlic powder

Onion powder






Prep Time: five minutes

Cook Time: 20 minutes

Take one-fourth of a sweet onion and roughly dice it. It does not have to be perfect, but try to get them into bite-sized pieces as much as possible. In a mixing bowl, add all the seasonings listed above and flip it around to mix together.

Take your potatoes and cut them into bite-sized pieces, usually cutting into eighths yields the right size. Add into a separate mixing bowl and generously season. I cannot overstate this, do not be stingy with your seasoning.

Add your onion mixture to the potatoes and place it into the air fryer. Set the temperature to 375 and roast for nine minutes. Take out briefly and flip the potatoes, placing it back for another 10-12 minutes. This should give a nice crunch without compromising the soft center.