Air Fryer Breakfast Potatoes
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Air Fryer Breakfast Potatoes are crispy on the outside and soft on the inside, made with gold potatoes tossed with olive oil and seasoning, ready in 25 minutes!
Try pairing this with another hearty breakfast idea, Baked Scrambled Eggs! If you’re making this for brunch, consider pairing with these Prosecco Mimosas.Â
This is the perfect breakfast side dish, made with fresh potatoes and coated in olive oil and seasoning. Serve these with a spoonful of sour cream and sunny side up eggs with crispy bacon!
You can also make this recipe with sweet potatoes, or make your regular breakfast potatoes cheesy with some shredded cheddar cheese right at the last 2-3 minutes. If you use sweet potatoes, I recommend adding a dash of cinnamon to the seasoning.Â
Ingredients You’ll Need
Potatoes. I like using Yukon gold potatoes, because they’re considered an “all-purpose” potato. This means they’ll work really well in most dishes because they’re a good combination of starchy and waxy.
For this recipe, you could also use red potatoes or russet potatoes. I don’t usually peel gold or red potatoes, but for russet potatoes I do peel the potato skin.
Olive Oil. A small amount of extra virgin olive oil helps spread the seasoning evenly on the potatoes, and makes the potatoes nice and caramelized on the outside. You can also use avocado oil, canola oil, or vegetable oil.Â
Spices. Most restaurants use a combination of garlic powder, onion powder, paprika, kosher salt, and black pepper to get that savory flavor. So, that’s what we’re using here.
If you want to try something else, consider this Rotisserie Chicken Seasoning or Homemade Ranch Seasoning. Seasoned potatoes are good with almost any seasoning blend. You can also try Italian seasoning, or just regular salt and pepper.Â
How to Make Air Fryer Breakfast Potatoes
- Cut the potatoes into 1-inch cubes and pat them dry with a paper towel. Add the potato cubes to a medium bowl. While you’re cutting the potatoes, let the air fryer preheat to 400°F.
- In a small bowl, whisk together the olive oil and spices. Pour the spice mixture on top of the potato cubes and stir everything together until evenly coated.
- Add the potatoes to the air fryer. Set the timer for 20 minutes, pulling the basket out to quickly toss the potatoes every 5 minutes. Add more time as-needed if you want the potatoes more crispy. You may have to work in batches, depending on how big your air fryer basket is.
- Top with fresh parsley, season with salt and pepper to taste, and serve.
Frequently Asked Questions
If you want the crispiest breakfast potatoes, the trick is to soak the potato cubes in cold water for at least 30 minutes. Then drain the bowl of water, and dry the potatoes thoroughly with a paper towel before adding them to the spice mixture.Â
This helps remove some of the starch, which can prevent the potatoes from getting as crispy as possible. If you skip this step, you’ll still have some crispy breakfast potatoes from the air fryer and oil, but this is how you get the most out of them.Â
Your potatoes will stay soft instead of getting crispy if you don’t shake the basket every five minutes or so. This lets the air flow around each side of the potato pieces. If your potatoes are still soft, you may also need to increase the cooking time.Â
Another thing to think about is cutting the potato cubes small enough. If your potato pieces are too large, they’ll take much longer to cook.
It’s also important to not skip on the oil. While air frying is significantly less oil than deep frying or pan frying, you still need a small amount of oil to get crispy potatoes.Â
Storage
Refrigerate in an airtight container for 2-3 days. Reheat in the air fryer or on a baking sheet for the best texture.
Freeze in an airtight container for 2-3 months.
More Breakfast Recipes
Recipe Variations
- Make breakfast potatoes spicy with some red pepper flakes, cayenne pepper, hot sauce, or chili powder.
- Add some sliced onion or bell pepper to the potatoes for some veggies.Â
- Add some cheese on top, like cheddar or pepper jack, during the last few minutes of cooking. You can also top with crispy bacon, leftover cooked broccoli, and sour cream for loaded breakfast potatoes!
Cooking Tips
- You may have to work in batches, depending on how big your air fryer is.Â
- How big you cut the potatoes will impact how quickly they cook. Try to cut the pieces on the smaller side, 1/2 inch to 1 inch cubes, and keep them as uniform as possible. This way they’ll all finish cooking at the same time.Â
- If you want to ensure the potatoes turn out crispy, soak the potato cubes in cold water for 30 minutes prior to cooking. Dry them completely with a paper towel before adding the spices.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Air Fryer Breakfast Potatoes
Ingredients
- 2 1/2 pounds gold potatoes, washed
- 4 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Equipment
- 1 Air Fryer
- 1 medium bowl
Instructions
- Cut the potatoes into 1-inch cubes and pat them dry with a paper towel. Add the potato cubes to a medium bowl. While you're cutting the potatoes, let the air fryer preheat to 400°F.
- In a small bowl, whisk together the olive oil and spices. Pour the spice mixture on top of the potato cubes and stir everything together until evenly coated.
- Add the potatoes to the air fryer. Set the timer for 20 minutes, pulling the basket out to quickly toss the potatoes every 5 minutes. Add more time as-needed if you want the potatoes more crispy.
- Top with fresh parsley, season with salt and pepper to taste, and serve.
Notes
- If you want to ensure the potatoes turn out crispy, soak the potato cubes in cold water for 30 minutes prior to cooking. Dry them completely with a paper towel before adding the spices.
- You may have to work in batches, depending on how big your air fryer is.Â
- How big you cut the potatoes will impact how quickly they cook. Try to cut the pieces on the smaller side, 1/2-inch to 1-inch cubes, and keep them as uniform as possible. This way they’ll all finish cooking at the same time.Â
Nutrition
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