• Cut potatoes in uniform bite-sized pieces(I used my vegetable chopper on the large cut blade)
• Wash potatoes before cutting and after (this is so your potatoes are clean and wet, so seasoning sticks)

Air-frying Directions

• Set your air fryer temperature to 400 degrees.
• Place potatoes in the bottom on the air-fryer basket and season
• Cook for 20 minutes, shaking the basket every 5 minutes while cooking.

Oven Directions

• Preheat oven to 400 degrees
• Prepare a baking pan with a silicone baking mat, or parchment paper.
• Lay potatoes in a single layer on the pan

Season

• Cook for 15 minutes; then remove from oven and flip potatoes, and cook for another 15 minutes.
• Taste to make sure they are cooked all the way through; crispy on the outside; soft on the inside.
• While potatoes cook, prepare the other vegetables
• In a large non-stick skillet, on medium-low, saute onion and garlic until translucent
• Add a small amount of vegetable broth to prevent sticking
• Add jalapeno, red pepper, and green zucchini
• Cook for about 5 minutes
• Add yellow summer squash and stir
• Add spinach
• Pour a small amount of veggie broth on the top, and cover to allow spinach to wilt
• Stir spinach into the vegetable mixture as it wilts.
• Wait until all the water from the spinach dissipates.
• When potatoes are done, add them to the vegetable mixture, and toss.
• Serve in a bowl
• Optional: Sriracha or favorite hot sauce on the side.
• I served with toast and homemade jam.