Air fryer peppers and potatoes make for a simple, healthy, quick, and tasty side dish.
Thanks to the air fryer, which uses rapidly circulating hot air to “fry” with very little oil, achieving a crispy and golden surface without the need to immerse foods in fats.
Potatoes cut into wedges or cubes remain soft inside and crispy outside thanks to intense heat and the absence of excess moisture.
The peppers soften and flavor the potatoes with their sweet taste.
The dish is lighter and with fewer fats and calories.
Cooking is much faster than a traditional oven and better preserves vitamins such as C and some antioxidants from the peppers, which can otherwise degrade with long cooking times or high frying temperatures.
You can pair them with everything, both with meat and fish dishes.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Air Fryer Peppers and Potatoes
- 1 red bell pepper
- 3 potatoes
- 1 sprig rosemary
- 2 tablespoons extra virgin olive oil
- to taste fine salt
- 1 clove garlic
Tools
- 1 Air Fryer
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- Paper Towel
- Parchment Paper
- 1
Steps for Preparing Air Fryer Peppers and Potatoes
To prepare the delicious air fryer peppers and potatoes, start by thoroughly washing both the potatoes and the red bell pepper under running water.
Peel the potatoes with a peelerand cut them on a cutting board into wedges or cubes.
Remove the pepper’s stalk, seeds, and internal white parts. Cut it into square pieces similar in size to the potatoes.
Pat everything dry with kitchen paper to remove moisture: this helps achieve a crispier surface.
Combine everything in a large bowl and season with oil, salt, rosemary, and a clove of garlic. You can add pepper and paprika to taste. Mix and pour into the basket of the air fryer lined with parchment paper .
Cook at 392°F for 25 minutes, turning the vegetables halfway through. If your air fryer has this feature, preheat it first at 356°F for 5 minutes.
Once cooking is complete, transfer them to a serving plate and serve immediately while hot and fragrant.
And enjoy your meal!
Storage and Tips
Allow the vegetables to cool completely, then transfer them to an airtight container (preferably glass or steel).
Tip: if possible, store peppers and potatoes separately, as the peppers release some moisture that can ruin the crispiness of the potatoes.
They can be frozen, but with some caveats:
The peppers freeze well.
The potatoes, if overcooked or moist, can become mealy once thawed.
How to freeze:
Allow to cool completely.
Spread out on a tray in a single layer and freeze for 1–2 hours (to prevent sticking).
Then transfer to a freezer bag.
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