Air Fryer Golden Potatoes

Prepare the Potatoes:

• Peel the potatoes, and cut them into bite-sized cubes.
  4 large golden potatoes

Season the Potatoes:

• In a large mixing bowl, combine the peeled potato cubes with salt, pepper, and 1 tablespoon of oil. Toss to coat the potatoes evenly with the seasoning.
  1 teaspoon salt, 1/2 teaspoon black pepper, 1 Tablespoon oil

Air Fry the Potatoes:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Place the seasoned peeled potato cubes in the air fryer basket in a single layer, making sure not to overcrowd them. Work in batches, if needed.
• Air fry the potatoes for approximately 15 minutes or until they are golden brown and crispy, shaking the basket or tossing the potatoes halfway through for even cooking.

Harissa Sauce

Sauté the Onion and Garlic:

• In a separate skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
  1 Tablespoon olive oil, 1 Tablespoon unsalted butter
• Add the chopped yellow onion and garlic, and sauté until it becomes translucent, about 3-4 minutes.
  1/2 yellow onion, 2 cloves garlic

Add Harissa and Sun-Dried Tomato Paste:

• Stir in the harissa paste and sun-dried tomato paste, combining them with the sautéed onions. Cook for an additional 2 minutes, allowing the flavors to meld.
  1 Tablespoon harissa paste, 1 Tablespoon sun-dried tomato paste

Season to Taste:

• Taste the sauce and season with salt and pepper as needed. Adjust the spiciness by adding more harissa, if desired.
  Salt to taste, Black pepper to taste

Combine with Potatoes:

• Once the peeled potatoes are air-fried and crispy, transfer them to the skillet with the harissa onion sauce. Toss everything together to ensure the potatoes are coated with the flavorful sauce.

Serve:

• Transfer the potatoes and sauce to a serving dish.
• Garnish with chopped fresh parsley, and enjoy!
• Store in an airtight container in the fridge for up to 3 days or in the freezer for 6-8 months.
  Garnish: Fresh parsley