Air Fryer Breakfast Potatoes (Print out)

Crisp, golden breakfast potatoes with tender centers, seasoned perfectly and cooked easily in an air fryer.

# What You'll Need:

→ Potatoes

01 - 1 1/2 lbs Yukon Gold or Russet potatoes, diced into 1/2-inch cubes, skin on or peeled

→ Vegetables

02 - 1 small onion, diced
03 - 1 small red bell pepper, diced

→ Seasonings

04 - 2 tablespoons olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper

→ Optional Garnish

11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - In a large mixing bowl, combine diced potatoes, onion, and bell pepper. Toss with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.
03 - Spread the seasoned mixture in a single layer within the air fryer basket. Cook in batches if necessary to avoid overcrowding.
04 - Cook for 15 minutes, shaking the basket halfway through cooking to ensure even browning.
05 - Assess the potatoes for desired crispness. If needed, continue air frying for an additional 3 to 5 minutes until golden and tender inside.
06 - Transfer potatoes to a serving plate and garnish with chopped fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in under 30 minutes, which beats waiting around a hot oven on a weekend morning.
  • The air fryer does the work of flipping and stirring halfway through, so you're actually relaxed while it cooks.
  • Those crispy edges taste like you've mastered some diner trick, but it's just physics and a little shake of the basket.
02 -
  • Don't skip the shake halfway through—the potatoes on the edges cook faster and need to move toward the center so everything finishes at the same time.
  • Cut your potatoes as evenly as you can because larger pieces will still be raw while smaller ones turn to dust if you're not careful.
03 -
  • Soak diced potatoes in cold water for up to 24 hours before cooking—it removes excess starch and guarantees a fluffier center.
  • Don't wash off the potato skins if you're using Yukon Gold; they add texture and stay creamy, unlike thinner varieties.
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