Sausage and Potatoes, in the Air Fryer is a must-try dish! An easy, quick, and delicious comfort food, the perfect combination to win over the palate of the whole family.
Thanks to the air fryer cooking of sausage and potatoes, you’ll get a main course and a side dish, lighter without compromising on taste, with little oil, fewer calories, and healthier, without compromising the delight of your dinner. To give a more rustic flavor, I cooked the potatoes with their skin, washing and scrubbing them well to remove any dirt.
Want to see how to prepare them? Let’s go!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz sausage (or sausage links)
- 1.5 lbs potatoes
- to taste spices (as you like)
- 2 tbsps extra virgin olive oil
- to taste salt
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Tools
- 1 Air Fryer
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Spoon
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Steps
Wash the potatoes well and scrub to remove dirt
Cut the potatoes into chunks
Transfer them to a bowl and season with the spices you chose, I used pepper, thyme, and marjoram, add 2 tbsps of EVO oil. Add salt at the end of cooking
Take the sausage (I had sausage links) and cut them into pieces
Add them to the bowl with the potatoes and mix again
Transfer everything directly onto the fryer grill without any container and/or baking paper. This way, the sausage fats will drip into the drawer, and the potatoes will remain crispier. Cook at 390°F for 20/25 minutes, stirring 27/33 times during cooking for a more even result
Here are Sausage and Potatoes ready, adjust the salt if necessary
Tips for cooking sausage and potatoes
If the sausage is very lean, I recommend adding it to the potatoes later, after about 10 minutes of cooking. Always adjust with your air fryers for cooking times
Variations
Use the spices you prefer and if you like it spicy, you can also add some chili pepper.
Salt afterward, not before! Salt during cooking creates moisture and compromises the crispness of the potatoes in addition to risking ending up with a particularly salty dish since sausage is already savory
