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My 15-minute air fryer breakfast potatoes are my family’s favorite savory breakfast side. The exterior stays crispy and golden brown, while the center remains light and buttery smooth.
I could eat these air fried breakfast potatoes all day.
Breakfast potatoes are, arguably, the most essential part of a sit-down breakfast. Even more so than over easy eggs. Yes, I’m serious. Thanks to the air fryer, I’m guaranteed perfectly cooked potatoes that are crispy on the outside and pillowy soft on the inside in a fraction of the time. Bonus? I can simultaneously make my air fryer soft boiled eggs or air fryer hard boiled eggs.
If you love air frying potatoes as much as we do, try my air fryer baked potato, air fryer potato wedges, air fryer home fries, or air fryer baby potatoes next!
Key ingredients
- Potatoes. I tested Yukon gold, red, and russet potatoes, and while they all worked, I slightly preferred the texture of Yukon gold potatoes.
- Olive oil. This is my preferred oil for air frying, but any neutral oil will work, like avocado oil or canola oil.
- Salt and black pepper. To taste.
- Smoked paprika. My favorite spice to pair with potatoes. It adds a subtly sweet, mild smoky flavor.
How to air fry breakfast potatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the air fryer, clean the potatoes, and dice them into 1-inch cubes.
Step 2- Season. Add the potatoes, oil, and spices to a large mixing bowl and toss to coat.
Step 3- Air fry. Lay the potatoes in a single layer in the air fryer basket and air fry until they’re crispy and fork-tender.
Step 4- Repeat the process until all the potatoes are cooked.
Arman’s recipe tips
- Single layers! This is the #1 mistake I notice with air frying veggies. If the potatoes are piled on top of each other, they’ll steam rather than fry.
- Dry the potatoes before seasoning. If there’s any moisture on the potatoes, they won’t get as crispy. After they’ve been washed, I always dry them with plenty of paper towels (or a clean kitchen towel).
- Shake the basket often, so every side of the potatoes gets plenty of access to the heat.
Frequently asked questions
It’s not necessary, but you can peel them if you want to. I usually don’t because I like it when the skin gets extra crispy.
While optional, you can rinse the potatoes in cold water after they’ve been diced. This helps to remove excess starch and can make them crispier. But make sure they’ve been dried VERY well with paper towels.
More breakfast side dishes
15-Minute Air Fryer Breakfast Potatoes
Ingredients
Instructions
- Preheat the air fryer to 200C/400F.
- Wash and scrub the potatoes. Dice them into evenly sized cubes (about 1/2 to 3/4 inch).
- In a large bowl, toss the diced potatoes with olive oil, salt, black pepper, and smoked paprika. Mix well to ensure all the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer in the air fryer basket. Avoid overcrowding for even cooking.
- Air fry for 13 minutes, shaking the basket halfway through to ensure even crisping.
- Remove the potatoes from the air fryer once golden brown and crispy.
Notes
- Add peppers and onion. If you prefer your breakfast potatoes recipe southern style, add finely diced green bell peppers and onion to the potatoes before air frying.
- More spices. Add garlic powder, onion powder, or garnish the potatoes with fresh herbs once they’re done cooking.
I just made these air fryer breakfast potatoes and I think I like them more than your air fried home fries. I did add some cayenne pepper for a little spicy kick 🙂
Love that addition, Claudia!