Preheat the air fryer to 390°F (200°C) for 3–5 minutes. A hot basket gives the potatoes a head start on crisping.

Prep the potatoes. Rinse and dry well. Halve or quarter to keep pieces roughly the same size. Drying makes them crisp instead of steaming.

Season the potatoes. In a large bowl, toss potatoes with oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Coat evenly.

Cook the potatoes first. Add seasoned potatoes to the air fryer basket in a single layer as much as possible. Air fry for 10–12 minutes, shaking halfway, until they start to brown.

Slice the sausage into 1/2-inch rounds while the potatoes cook. If using peppers or onions, slice them now.

Add sausage (and veggies, if using). Shake the basket to redistribute the potatoes. Layer the sausage pieces on top, with peppers/onions tucked in. Air fry another 8–10 minutes, shaking once, until sausage is browned and potatoes are fork-tender.

Toss with BBQ sauce. Transfer the cooked sausage and potatoes back to the bowl. Add BBQ sauce and toss to coat. Return to the basket and cook 2–3 more minutes to caramelize the sauce. This step keeps the sauce from burning.

Taste and finish. Check seasoning. Add a pinch of salt, a crack of pepper, or red pepper flakes for heat. Garnish with chopped parsley if you like.

Serve hot. Great on its own, or serve with a green salad, coleslaw, or warm rolls.