Crispy Air Fryer Breakfast Potatoes
These quick air fryer potatoes are perfectly golden and crispy on the outside while staying soft and tender on the inside.
recipesbynani.comThere is nothing quite like starting your morning with a plate of hot, crispy potatoes. This recipe has become a staple in my kitchen because the air fryer makes them so much faster than roasting them in the oven, and you get that perfect crunch every single time.
I love serving these alongside some fluffy scrambled eggs or a side of bacon. If you want extra flavor, try tossing the potatoes with a little extra smoked paprika or some fresh herbs right before you serve them.
🧺 Ingredients
- 1 pound Yukon Gold potatoes, cut into 1 inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped for garnish
👩🍳Instructions
- 1
Wash and dry your potatoes thoroughly, then cut them into uniform 1 inch cubes so they cook evenly.
- 2
In a large mixing bowl, toss the potato cubes with the olive oil, garlic powder, onion powder, paprika, salt, and pepper until they are well coated.
- 3
Preheat your air fryer to 400 degrees Fahrenheit for a few minutes.
- 4
Place the potatoes into the air fryer basket in a single layer. You might need to do this in two batches depending on the size of your air fryer.
- 5
Cook for 15 to 20 minutes, shaking the basket halfway through to make sure all sides get crispy.
- 6
Remove the potatoes when they are golden brown and fork tender, then garnish with fresh parsley before serving.
💡 Tips
Store any leftover potatoes in an airtight container in the fridge for up to three days. To reheat, pop them back in the air fryer at 350 degrees for five minutes to bring back that crunch.
Made this recipe? Let us know how it went.
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