Parmesan Herb Breakfast Potatoes
- 2 large russet potatoes
- 1 tablespoon salt
- 3 cups cold water
- 1 teaspoon parsley, chopped
- 1 teaspoon rosemary, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons olive oil
- ¼ cup parmesan cheese, finely shredded
- Salt & pepper to taste
Wash the outside of your russet potatoes. Leaving the skin on, cut potatoes into ½ inch cubes.
In a large bowl, mix cold water with salt and submerge potatoes. Allow to soak 5 minutes.
Meanwhile, mix fresh thyme, rosemary, garlic, and olive oil in a small bowl. Season generously with salt & pepper.
Drain potatoes and use a paper towel to collect any liquid in the bottom of the bowl.
In a large bowl, toss potatoes in the herb-garlic mixture until evenly coated.
Insert the trivet in the basket and add potatoes in a single layer, cooking in batches if necessary.
Use the AIR FRY function to cook at 450°F for 15 minutes, shaking halfway through. Cook potatoes until they are golden on the outside and tender on the inside.
Remove potatoes from basket and top with shredded parmesan cheese. Serve with your favorite breakfast!
Shake basket halfway through the cooking process to ensure evenly golden-brown potatoes. Try this recipe with ranch seasoning or your favorite spice blend!