BREAKFAST POTATOES

Ingredients 1 1/2 lb Baby Gold or Dutch Yellow Potatoes, quartered 1 large Red Bell Pepper, largely diced 1 large Green Bell Pepper, largely diced 2 Tbsp (32g) Olive Oil 2 tsp Garlic Powder 1 tsp 1 tsp Black Pepper 1/2 tsp Kosher masonfit.com

Directions 1.Toss the quartered potatoes and diced peppers with the olive oil in a large bowl before adding the garlic and onion powder, salt, and pepper. Transfer the potatoes to an air fryer basket. 2.Air fry at 400ºF for 30-35 minutes, shaking 2-3 times during cooking, until the potatoes are crispy golden brown and the peppers have some slight charring around the edges.

*For a complete air fryer breakfast, place half the recipe (330g) in the basket and crack 3 eggs on top. Air fry for 8-10 minutes at 350ºF or until the eggs are cooked how you like. Be sure to push the potatoes close together to avoid the egg whites leaking through. You can also top the potatoes with a bit of shredded cheese before adding the eggs to air fry. MEXICAN POTATOES

Ingredients 1 lb (448g) Baby Gold Potatoes, quartered 1 Tbsp (16g) Olive Oil 1/2 tsp Chipotle Chili Powder (or your choice of chili powder) 1/2 tsp Garlic Powder 1/2 tsp Kosher Salt 1/2 tsp Dried Oregano 1/4 tsp Ground Cinnamon masonfit.com 1/4 tsp Ground Coriander

Directions 1.Wash and quarter the potatoes before tossing in the olive oil. Air fry at 400ºF for 12 minutes or until the potatoes are golden brown around the edges. 2.Add the potatoes back to the bowl and toss with the before air frying another 8-10 minutes at 400ºF until crispy.

Serve with chopped cilantro or dried cilantro flakes and a dollop of fat free Greek yogurt. RANCH POTATO WEDGES

Ingredients 1 lb (448g) Gold Potatoes, cut into wedges 1 Tbsp (16g) Olive Oil 1 Tbsp Ranch Seasoning

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Directions 1.Wash the potatoes and cut into wedges before tossing in the olive oil. Once coated, add the ranch seasoning and toss until evenly coated. 2.Air fry at 350ºF for 18-20 minutes, shaking halfway through, until the potatoes are golden brown and as crispy as you'd like. Toss with parsley, if desired.

Optional Dip (macros not included): 1/2 C (113g) Fat Free Greek Yogurt + 2 Tbsp (30mL) Skim Milk (or any milk) + 1 Tbsp Ranch Seasoning GARLIC PARMESAN RED POTATOES

Ingredients 1 1/2 lb Red Potatoes, cut into wedges 1 1/2 Tbsp (24g) Olive Oil 3-5 cloves Garlic, crushed 1/4 tsp Kosher Salt 1/2 tsp Dried Oregano 1/2 tsp Red Pepper Flakes 2 Tbsp (15g) Grated Parmesan Parsley and Grated Parmesan, for serving masonfit.com

Directions 1.Air fry the potato wedges on their own for 10 minutes at 400ºF. 2.While the potatoes fry, finely mince the garlic cloves and sprinkle the salt over the top. Drag the flat of your knife across the top of the garlic to create a paste. Mix the crushed garlic with the olive oil, oregano, and red pepper flakes. 3.After the potatoes have fried for 10 minutes, transfer them to a large bowl and toss with the olive oil mixture. Once coated, sprinkle the grated parmesan over the top and toss to evenly coat. 4.Air fry an additional 12-15 minutes, shaking halfway through. GREEK POTATOES

Ingredients 1 lb (448g) Baby Gold Potatoes, quartered 1 Tbsp (16g) Olive Oil 1 Tbsp (15g) Lemon Juice 1/2 tsp Lemon Zest 1 1/2 tsp Cavender's Greek Seasoning 1/2 tsp Dried Oregano 1/4 tsp Black Pepper (optional) masonfit.com

Directions 1.Mix the olive oil, lemon juice, and zest in a large bowl. Set aside. 2.Wash and quarter the potatoes before tossing in the oil/lemon mix. 3.Use a spatula to transfer the potatoes to an air fryer basket, keeping the remaining oil/lemon juice in the bowl. Set the bowl aside. Air fry for 10 minutes at 400ºF. 4.After 10 minutes, transfer the potatoes back to the bowl with the remaining oil/juice and add the Greek seasoning, oregano, and black pepper. Toss to evenly coat before putting the potatoes back in the air fryer for 5-8 minutes at 400ºF. Toss the finished potatoes with chopped parsley or parsley flakes. POTATOES & CARROTS

Ingredients

1 lb Red Potatoes, diced 1 lb Carrots, sliced 2 Tbsp (32g) Olive Oil, divided 1 Tbsp (12g) 2 tsp Smoked Paprika 1 tsp Garlic Powder 1 tsp Kosher Salt 1/2 tsp Black Pepper 1/2 tsp Dried Oregano masonfit.com 1/4 tsp Ground Thyme

Directions 1.Toss the potatoes and carrots in 1 Tbsp (16g) olive oil and air fry for 15 minutes at 400ºF. Mix the dry ingredients together in a small bowl while the potatoes and carrots cook. 2.After 15 minutes, transfer the potatoes and carrots back to the mixing bowl and toss in an additional 1 Tbsp (16g) of olive oil before adding the seasoning. Toss/stir until evenly coated. 3.Air fry for an additional 10-12 minutes at 400ºF until the carrots are fork tender and potatoes are crisp. Feel free to shake and continue cooking in short intervals for more caramelization on the carrots. FIVE GUYS CAJUN FRIES

Ingredients 1 large (12 oz) Russet Potato, cut into 1/4" fries 1 Tbsp (16g) Peanut Oil 1/2 Tbsp (6g) Sugar 1 tsp Smoked Paprika 1/2 tsp Kosher Salt 1/2 tsp Black Pepper 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/2 tsp Dried Oregano 1/2 tsp Red Pepper Flakes masonfit.com 1/4 tsp Ground Thyme

Directions 1.Wash and dry the potato(es) before cutting into 1/4" strips. Pat dry with a paper towel and add to a large bowl with the peanut oil. Toss to evenly coat and place in an air fryer basket. Air fry for 15 minutes at 400ºF. (No need to shake.) Mix the spices together while the potatoes cook. 2.Transfer the potatoes back to the bowl and toss with 1/2 to 3/4 the spices. Return to the basket and air fry for an additional 4-6 minutes. Toss the finished fries in the remaining spices and a bit of parsley, if desired. Serve and enjoy! TACO BELL NACHO FRIES Ingredients 1 large (12 oz) Russet Potato, cut into 1/2" fries 1 Tbsp (16g) Olive Oil, divided 2 tsp Chili Powder 1 tsp Garlic Powder 1 tsp Dried Oregano 1/4 tsp Kosher Salt 1/4 tsp Ground Coriander 1-2 Tbsp (7-14g) Cheddar Powder, optional Cheese Dipping Sauce 1/2 C (113g) Fat Free Greek Yogurt 2 Tbsp (30g) Taco Sauce masonfit.com 2 Tbsp (14g) Cheddar Powder

Directions 1.Wash and dry the potato before cutting it into 1/2" fries. Pat dry with a paper towel and add to a large bowl with 1/2 Tbsp (8g) olive oil. Toss to coat and air fry for 20 minutes at 400ºF or until the fries begin to turn golden brown. While the fries cook, mix the spices and cheddar powder together. 2.Add the cooked fries back to the bowl and toss with the remaining olive oil before adding 3/4 of the blend. Toss/stir well to evenly coat. 3.Add the fries back to the air fryer or oven for another 3-5 minutes until crispy. Be careful not to burn them! Transfer back to the bowl and toss with the remaining spices/cheddar powder. 4.Mix the cheese sauce ingredients together and serve with warm fries.

Nutrition facts are for nacho fries only—no cheese dipping sauce. CAJUN SWEET POTATO FRIES

Ingredients 1 large (12 oz) Sweet Potato*, cut into 1/4" fries 1 Tbsp (16g) Olive Oil 1/2 Tbsp (6g) Sugar 1 tsp Smoked Paprika 1/2 tsp Kosher Salt 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/2 tsp Dried Oregano 1/2 tsp Red Pepper Flakes 1/4 tsp Black Pepper masonfit.com 1/4 tsp Ground Thyme

Directions 1.Wash and dry the potato(es) before cutting into 1/4" strips. Add to a large bowl with the olive oil and toss to evenly coat. Place in an air fryer basket and air fry for 16-18 minutes at 400ºF or until the fries start to crisp and are slightly browning around the edges. Mix the spices together while the fries cook. 2.Transfer the fries back to the bowl and toss with the spices. Return to the basket and air fry for an additional 4-6 minutes.

*You want 12 ounces of fries after cutting. If you're using smaller sweet potatoes, 2-3 potatoes should do the trick. SPICY SWEET POTATO FRIES

Ingredients 12 oz Sweet Potato, cut into 1/4" strips 1/2 Tbsp (8g) Olive Oil 1/2 Tbsp (8g) Chili Oil 1 tsp Garlic Powder 1/2 tsp Ground Ginger 1/2 tsp Ground Coriander 1/4 tsp Kosher Salt masonfit.com

Directions 1.Wash and dry 2-3 sweet potatoes and cut into 1/4" strips. Toss in the olive and chili oil and add to an air fryer basket. Air fry for 18 minutes at 400ºF. 2.Transfer the fries back to the bowl and toss with the spices. Air fry for an additional 4-6 minutes at 400ºF until crispy.

For the dip, mix together 1/4 C (56g) Fat Free Greek Yogurt, 1 Tbsp (15g) Sweet Chili Sauce, 1 tsp (5g) Lime Juice, and 1/4 tsp Garlic Powder. Add salt/pepper/cilantro to taste. GREEK CHICKEN & POTATOES

Ingredients For the Potatoes 1 lb Baby Gold Potatoes, quartered 1 Tbsp (16g) Olive Oil 2 Tbsp (30g) Lemon Juice 1/2 tsp Lemon Zest 1/2 Tbsp Greek Seasoning 1/2 tsp Black Pepper For the Chicken 1 lb Chicken Breast, diced 1 Tbsp (16g) Olive Oil 1/2 Tbsp Greek Seasoning masonfit.com 1/2 tsp Black Pepper

Directions 1.Mix the lemon juice and zest together with the olive oil and toss the quartered potatoes in the mixture. Season with 1/2 Tbsp Greek seasoning and 1/2 tsp black pepper. Use a spatula to transfer the potatoes to an air fryer basket, leaving the remaining oil/lemon juice mixture in the bowl. Avoid dumping the potatoes straight in and losing the remaining goodies. Air fry for 12 minutes at 400ºF. 2.While the potatoes cook, dice the chicken breast and add to the bowl with the remaining olive oil and lemon juice. Add an additional Tbsp of olive oil and toss to coat before adding the remaining 1/2 Tbsp Greek seasoning and 1/2 tsp pepper. 3.Once the potatoes have cooked for 12 minutes, transfer them to the bowl with the chicken and stir together. Transfer back to the basket and air fry for 10-12 minutes at 400ºF, shaking halfway through, until the chicken reaches an internal temp of 165ºF (check multiple pieces). Serve with kalamata olives, feta, and parsley. LOADED CHICKEN & POTATOES

Ingredients 8 oz Boneless Skinless Chicken Breast, diced 15 oz can New Potatoes, drained and diced 1/2 Tbsp (8g) Olive Oil 1 tsp Lawry's (or your choice of seasoning) 1/8 tsp Black Pepper 1/4 tsp Paprika 3/8 C (42g) Reduced Fat Shredded Cheddar 4 slices Precooked Bacon, masonfit.com cut into thin strips

Directions 1.Cut the chicken into bite size pieces and add to a large bowl. Open and drain the can of potatoes. Use a knife to cut the potatoes into small cubes before adding to the chicken. 2.Add the olive oil and spices to the bowl and stir to fully coat the chicken and potatoes. Add the chicken and potatoes to the air fryer basket in an even layer. Cook for 10-12 minutes at 400ºF or until the chicken is fully cooked. Add the shredded cheese and bacon strips on top of the cooked chicken and potatoes and cook for an additional 3-5 minutes or until the cheese melts and bacon is crispy. 3.Top with plain fat free Greek yogurt or light sour cream, jalapeño peppers, green onion, or other toppings, if desired.