Air Fryer Breakfast Potatoes

No one can resist these truly crispy air fryer breakfast potatoes. They cook in under 15 minutes and are fluffy and soft in the middle. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 13

Total Time 14

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

4 medium potatoes Russet, Yukon Gold, and Red potatoes are best, 4-5 ounces each.
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika

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.

Video

Notes

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

TO FREEZE: Let the potatoes cool completely, then freeze them in a freezer-safe container for up to 3 months.

TO REHEAT: Microwave leftovers in 30-second intervals or reheat in the air fryer at 350F/175C for 4-5 minutes, shaking the basket periodically.

Variations

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.

Nutrition