Air Fryer Breakfast Potatoes (Print Version)

Crispy golden potatoes with tender centers, seasoned and cooked to perfection for a classic morning side.

# Components:

→ Potatoes

01 - 1.5 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 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp ground black pepper

→ Optional Garnish

11 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat the air fryer to 400°F.
02 - In a large bowl, combine the diced potatoes, onion, and bell pepper with olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Toss until evenly coated.
03 - Spread the mixture evenly in the air fryer basket in a single layer, cooking in batches if necessary.
04 - Air fry for 15 minutes, shaking the basket halfway through to promote even crisping.
05 - Assess doneness and continue air frying for 3 to 5 additional minutes until potatoes are golden, crispy on the exterior, and tender inside.
06 - Transfer to a serving dish, garnish with fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • They crisp up perfectly without any oil-splattering mess or constant stirring.
  • The smoked paprika gives them a subtle depth that makes people ask what your secret ingredient is.
  • Everything cooks in under 30 minutes, which means you're eating breakfast before your coffee gets cold.
02 -
  • Don't skip the midway shake—I learned this the hard way when I got distracted and ended up with some burnt edges and some that were barely cooked.
  • Pat your diced potatoes completely dry before tossing with oil, or they'll steam instead of crisp up.
  • The difference between good and great is about 3 minutes, so watch them closely toward the end—air fryers vary, and yours might run slightly hotter or cooler than average.
03 -
  • If you prefer softer, less crispy potatoes, lower the temperature to 375°F and add a few extra minutes—they'll still be delicious, just creamier.
  • The smoked paprika is what makes these taste restaurant-quality, so don't skip it or swap it for regular paprika.
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