Air Fryer Breakfast Potatoes (Printable)

Golden, crisp potatoes with tender centers, seasoned and cooked to perfection for a classic breakfast.

# 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 - Preheat the air fryer to 400°F.
02 - In a large bowl, toss diced potatoes, onion, and bell pepper with olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until evenly coated.
03 - Spread the mixture evenly in the air fryer basket in a single layer; cook in batches if necessary.
04 - Air fry for 15 minutes, shaking the basket halfway through to promote even cooking.
05 - Assess crispness; air fry an additional 3 to 5 minutes if needed until golden and tender.
06 - Transfer to a serving dish and optionally sprinkle with fresh parsley. Serve hot.

# Recipe Expert Tips:

01 -
  • Golden, crispy edges with impossibly tender centers—all without deep frying or constant stirring.
  • Ready in 30 minutes flat, making it realistic for actual weekday mornings when you're running behind.
  • Naturally vegan and gluten-free, so it works for almost everyone at the breakfast table.
  • The smoked paprika gives you that diner-kitchen depth without extra ingredients or fuss.
02 -
  • Shaking the basket at the halfway mark is non-negotiable—it's the difference between crispy potatoes and soggy ones, and I learned this by ignoring the advice the first time.
  • Don't skip drying the potatoes before seasoning; water and crispiness are fundamentally at odds, and even a little moisture will sabotage your results.
  • The 400°F temperature is the sweet spot—lower and they'll steam instead of fry, higher and the outside burns while the inside stays raw.
03 -
  • If you like extra crispiness, toss the cooked potatoes back into the basket for 2 more minutes at 425°F—the higher heat and the existing oil give you almost fried-potato texture.
  • Season aggressively with salt while the potatoes are still warm; once they cool, seasoning tastes muted and you'll wish you'd been bolder.
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