I frequently serve these potatoes for breakfast but they also make a wonderful side dish for dinner. Mix it up by swapping in a sweet potato or two.
PREP: 20 MIN.
COOK: 30 MIN.
MAKES: 4 SERVINGS
- 6 garlic cloves, peeled
- 2 Tbsp. olive oil, divided
- 1 lb. potatoes, cut into ¼- to ½-in. cubes (about 3 ½ cups)
- 1 small sweet red pepper, cut into ½-in. pieces
- ½ tsp. salt
- ¼ tsp. pepper
1. Preheat air fryer to 400°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1 Tbsp. oil; wrap in foil. Place in air fryer. Cook until cloves are soft, 15-20 minutes. Unwrap and cool 10 minutes.
2. Meanwhile, in a large bowl, toss potatoes, red pepper, salt, pepper and remaining 1 Tbsp. oil. Transfer mixture to greased tray in air-fryer basket. Cook, stirring occasionally, until potatoes are tender, 12-15 minutes. Stir in reserved garlic.
¾ cup: 160 cal., 7g fat (1g sat. fat), 0 chol., 303mg sod., 23g carb. (2g sugars, 3g fiber), 3g pro. Diabetic exchanges: 1 ½ starch, 1 fat.
