Air Fryer Breakfast Potatoes

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Air Fryer Breakfast Potatoes are crispy on the outside, tender on the inside, and perfectly seasoned. They taste like roasted potatoes but cook up faster and easier!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: Air Fryer Breakfast Potatoes

Servings: servings

Author: Chelsea Lords

Cost: $4.12

Equipment

Air fryer 6-quart

Ingredients

1 pound gold potatoes or yellow potatoes, unpeeled
1 tablespoon olive oil see note 1
1/2 teaspoon salt
1/4 teaspoon pepper
1¼ teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Grated Parmesan optional
Fresh chives diced, optional

US - Metric

Instructions

Wash potatoes, dry thoroughly, and cut them into 1/2-inch cubes (see note 2). Fill 3 cups.
Add potato cubes to a bowl (not the air fryer basket). Drizzle with oil and add salt, pepper, paprika, garlic powder, and onion powder, tossing thoroughly for an even coating.
Preheat air fryer to 400°F. If your model doesn't have a preheat function, run it empty for 3 minutes at 400°F. Spread seasoned potatoes in the air fryer in a single layer. Cook in batches if necessary.
Air fry for 10–15 minutes, shaking the basket halfway through and returning potatoes to an even layer.
Potatoes are done when tender with a slightly crisp and charred exterior. If potatoes aren’t crispy after 15 minutes, continue air frying and check every 1–2 minutes.
Taste and add salt if needed. Optionally garnished with fresh chives and/or by grating Parmesan cheese on top (using a microplane). Serve and enjoy!

Notes

Note 1: Do not reduce the amount of oil; it's crucial for achieving crispy potatoes.

Note 2: Ensure uniform cooking by cutting the potatoes into equal 1/2-inch cubes. Start by slicing them into ½-inch rounds, then chopping the rounds into 1/2-inch pieces.

Storage: You can store these potatoes in an airtight container in the fridge for up to five days.

Nutrition