Crispy Air Fryer Breakfast Potatoes
Air fryer breakfast potatoes are the fastest way to get crispy, golden breakfast potatoes without standing over a skillet. Yukon gold potatoes cook up tender on the inside with perfectly crispy edges in about 20 minutes. I’ve tested this method many times, and the seasoning and air fryer technique make them come out flavorful and crispy every time.
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Servings: 4 people
INGREDIENTS
- 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 black pepper
- fresh chopped parsley for topping optional
INSTRUCTIONS
- 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.
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 32.9g | Protein: 4.1g | Fat: 7.3g | Cholesterol: 0mg | Sodium: 882mg | Fiber: 2.8g | Sugar: 1.2g
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