Air Fryer Potatoes and Onions
Air fryer potatoes and onions are the weeknight side dish that tastes like you put in way more effort than you actually did. The potatoes get crispy, the onions get sweet and caramelised, and your air fryer does all the heavy lifting while you congratulate yourself for making something that isn’t toast. This is simple, comforting, and wildly satisfying.
Look, you’ve got things to do: emails, errands, maybe a two-minute meditation (or not). Standing at the stove par-boiling potatoes? Not part of the plan.
This air fryer version is your side-dish cheat code. Cube the potatoes, quarter the onions, toss in a bowl, dump them in the air fryer – and twenty minutes later, your plate looks like you tried (and succeeded).
Why the air fryer crushes this side dish
Because it gives you crisp edges faster than an oven, uses less oil, and requires almost no babysitting. You set it, forget it, shake it, and boom – side dish done.
Ingredients notes
Potatoes
If you want that classic crispy outside, soft and fluffy inside situation, reach for a starchy potato. These guys roast like champions and get those golden edges we all pretend were intentional. Great options include:
- Russet potatoes
- Yellow varieties
- Idaho
- Maris Piper
- Red gold
- Yukon gold
- Most varieties of sweet potatoes
If you prefer potatoes with a firmer, creamier bite, go for a waxier type. Red potatoes, white potatoes, fingerling/baby potatoes – they all hold their shape and roast up with a lovely, tender centre. Use whichever style matches your mood (or whatever’s rolling around in your pantry).
Onions
I used red onions here because they get sweet and slightly jammy when roasted – delicious! But if you’ve only got yellow or brown onions, use them! They bring a deeper, savory flavor that works just as well. Basically: if it’s an onion, it belongs in this dish.
Seasonings
You can technically keep things simple with just salt, but potatoes and onions are like blank canvases – they’ll happily absorb whatever flavor party you throw at them. A little salt makes everything pop, and beyond that, you can customise to your heart’s content.
Try adding:
- ½ teaspoon Italian seasoning
- A dash of Mexican seasoning
- Cajun spice mix
- Garlic powder
- Or your favourite “I found this in the back of the cupboard” spice blend
There’s no wrong choice here.
Oil
Light olive oil is my go-to because it handles high heat well and tastes great. But any high-smoke-point oil will do the job. Avocado oil, vegetable oil, or corn oil all work beautifully. Choose whatever you trust not to burn on you.
How to make it
- Prep the potatoes. Peel (or not, your call), cube potatoes into ~1-inch chunks. Pop them into cold water for about 5 minutes (while you prep the onions). Removing some surface starch helps with crisping.
- Prep the onions. Peel and cut each onion into quarters length-wise, then slice each quarter in half. You want chunks that’ll caramelise without turning to mush.
- Dry & toss. Drain the potatoes, pat them dry (super key). In your large bowl, combine the potato chunks and the onion pieces. Drizzle the oil, sprinkle the salt (and extra seasonings if you’re going rogue), and toss to coat evenly.
- Preheat. Set your air fryer to 360 °F (≈ 180 °C). If no preheat option, run it for 2-3 minutes empty.
- Cook. Place the seasoned potatoes + onions into the air fryer basket in a single layer (crowding = steaming = sad). Cook ~20 minutes, shaking or flipping once or twice mid-cook.
- Check & finish. The potatoes should be golden/brown and crisp on the outside; onions sweet and slightly charred. If you like extra crispness, give them another 2-3 minutes.
- Serve immediately. Yes, they’re best right now.
Pro tips & tweaks
- Don’t skip the soak/dry step. Moisture is the enemy of crisp. The rinse-and-dry trick makes a big difference for that golden edge.
- Watch your layering. If your basket is stuffed, do two batches. Better crispy than soggy.
- Season your way. Salt is non-negotiable. Beyond that try garlic powder, smoked paprika, Cajun spice – mix it up. The base is simple; you add personality.
- Leftovers win. Store in the fridge (airtight, within ~3 days). Reheat in the air fryer for 5 minutes at ~360 °F (180 °C) to revive the crispies.
Serving ideas
- Serve alongside steak or chicken instead of fries.
- Top with gravy for a roast dinner side.
- Pair with eggs and bacon for a breakfast hero.
- Mix them into a burrito or breakfast wrap for “I woke up early-ish” energy.
Storing and reheating
Store any leftover onions and potatoes in an air-tight container in the fridge. Use within 3 days.
Leftovers can be reheated in your air fryer. Place them in the air fryer basket, and cook for 5 minutes at 360°F/ 180°C until hot.
Air Fryer Potatoes and Onions
Ingredients
- 2 lb / 900 g russet potatoes [Note 1]
- 2 medium red onions
- 3 tablespoons light olive oil
- 1 teaspoon fine sea salt
Instructions
- Peel the potatoes, cut into 1-inch cubes, and place into a bowl of cold water to soak for at least 5 minutes.
- Peel the onions, cut into quarters lengthwise, then cut each quarter in half through the middle.
- Preheat air fryer to 360°F/180°C.
- Drain the potatoes and pat them dry. Place the potato chunks and the onions into a large bowl, drizzle with oil, add the salt, and toss to coat.
- Place the potatoes and onions in the air fryer basket and cook at 360°F/180°C for 20 minutes, shaking the basket to redistribute the potato cubes 1 or 2 times during the cooking time [Note 2].
- The potato cubes should be golden brown and the onions will be crispy. Air fry for additional 2-3 minute intervals if required.
Notes
- Choose a roasting variety, such as russet potatoes, Yukon Gold, Sebago, Maris Piper, Agria, or another red, yellow or golden variety.
- Or use tongs to quickly flip them if you have a tray type air fryer.
Nutrition
Nutrition information is an estimate and provided for informational purposes only.
Recommended equipment
Questions?
Can I use other potato types?
Yep. Use what you’ve got: reds, yellows, fingerlings. Just aim for even-sized pieces so they cook together.
Can I skip the oil or use less?
Yes, but the crisp comes from a bit of oil + heat. Use minimal oil if you’re watching calories, but understand the trade-off.
Can I use frozen potatoes?
You sure can. But you may need to adjust timing and expect a slightly softer texture.
