Air fryer breakfast potatoes are delicious, quick and easy to make. Learn how to season and air fry them for the most flavorful breakfast side.
Air Fryer Breakfast Potatoes
A well-seasoned side of breakfast potatoes goes well with every morning dish, especially scrambled eggs, omelets and quiche. This recipe is made up of only a few ingredients, but the flavor and texture are bold and crispy.
Look no further for well-seasoned crispy potatoes! The edges will be golden brown and the inside will be tender and fluffy.
Ingredients for Air Fryer Breakfast Potatoes
- Potatoes: I used mini yukon gold potatoes because I find them to be the best for air frying, but russet potatoes or red potatoes work well.
- Olive oil
- Seasoning:garlic powder, onion powder, smoked paprika, salt and pepper.
- Parsley: this is optional for topping, but it looks pretty and adds some fresh flavor.
How to Make Air Fryer Breakfast Potatoes
Cut the potatoes
- Cut the potatoes into 1/2 inch cubes. To do this, slice off a small portion of onoe of the long sides so the potato lays flat. Lay the potato vertically and slice it lengthwise 1/2 inch apart. Next, roll the potato to its side and repeat the 1/2 inch cuts. Turn the potato horizontal and finish with more 1/2 cuts that cube and fall apart. You could also use a vegetable chopper to easily dice them.
- Note: No need to soak the potatoes to get them crispy. Usually this helps remove some of the excess starch and makes french fries crispy. I found that these were crispy enough, so save some time and skip it!
Season the potatoes
- Place the diced potatoes in a large bowl then add the olive oil, garlic powder, onion powder, smoked paprika, salt and pepper.
- Toss to coat the potatoes really well in the seasoning.
- Transfer the seasoned potatoes to the air fryer basket and air fry at 375°F for 10 minutes. Use the handle to open the basket and shake the basket to stir the potatoes. Place them back in the air fry for another 10 minutes. The potatoes should be fork-tender and starting to brown around the edges. Overcrowding the basket will result in less crispy potatoes. You may need to work in batches depending on how large your air fryer is.
- If your air fryer has an air broil function, you can broil them for 2-3 minutes to get the edges extra crispy at the end, shaking as needed to stir. If you don't have a broil function, turn the heat up to 450°F and do the same thing.
Most fried potatoes require soaking in cold water to remove excess starch for even cooking and crispy outsides. However, I tested this recipe without soaking and you can see they turned out very crispy! You can soak them for an hour if you want, but it's not necessary.
Peel the skin before dicing if you're not a fan of it. But I really love the skin and found it helps them get even more crispy.
- Cheesy: add 1/2 cup of parmesan cheese with the seasoning.
- Veggies: dice 1 bell pepper and 1/2 medium onion and mix them with the potatoes.
- Spicy: add 1/2 teaspoon chili powder and a pinch of cayenne to the seasoning mix.
Storage and Reheating
Store cooled potatoes in an air tight container for up to 5 days. You can microwave them, but they won't be crispy anymore. For the best results, spread the potatoes out on a baking sheet then cover them with foil and roast at 350° for 10-15 minutes or until heated through.
What to serve with them
- Bacon is always a great breakfast option. We like to bake ours in the oven. You could even air fry these too! We have an amazing recipe for sweet and spicy twisted bacon everyone loves.
- A quiche or vegetable frittata are classic brunch recipes made with eggs and go really well with this air fryer breakfast potato recipe.
- Make a few over easy eggs and serve them on top of the potatoes with hot sauce.
- Add them as a side to breakfast quesadillas.
More air fryer recipes
- Air fryer zucchini chips
- Air fryer asparagus
- Best air fryer baked potato
- Easy air fryer butternut squash
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Crispy Air Fryer Breakfast Potatoes
- 1 1/2 lbs yukon gold potatoes washed and diced into 1/2 inch cubes
- 2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- fresh chopped parsley for topping optional
- Preheat the air fryer to 375°F for 5 minutes. Wash and dry the potatoes really well.
- While the air fryer is preheating, dice the potatoes into 1/2 inch pieces. See post images above for tips.
- Place the potatoes in a large bowl then add the olive oil, garlic powder, onion powder, smoked paprika, salt and pepper. Toss to coat the potatoes really well in the seasoning.
- Transfer it to the air fryer basket in an even layer. Do your best to not overcrowd the basket or they won't get as crispy. You may need to work in batches. Air fry for 20 minutes, pausing to toss and coat 2-3 times. The potatoes should be fork-tender and starting to brown around the edges.
- If your air fryer has an air broil function, you can broil them for 2-3 minutes to get the edges extra crispy at the end, shaking as needed to stir. If not, turn the heat up to 450°F and broil them that way.