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!
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
Click on the time in the instructions to start a timer!StorageRefrigerate 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. Cooking Tips
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.
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.