Crispy Air Fryer Breakfast Potatoes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian, Vegan, Gluten-Free
Ingredients
Scale
- 1.5 lbs Yukon Gold or Russet potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: Fresh chopped parsley for garnish
Instructions
- Wash the potatoes thoroughly under cold water. Pat them completely dry with a paper towel or clean kitchen towel. Cut the potatoes into uniform 1/2-inch cubes to ensure they all cook at the same rate.
- In a large mixing bowl, toss the potato cubes with the olive oil until they are evenly coated. Sprinkle the garlic powder, smoked paprika, onion powder, salt, and pepper over the potatoes. Toss again until the spices are distributed evenly.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned potatoes into the air fryer basket in a single layer. If your air fryer is small, work in batches to avoid overcrowding, which can lead to soggy potatoes.
- Cook the potatoes for 18 to 20 minutes. At the halfway mark (around 10 minutes), remove the basket and give it a good shake to flip the potatoes. This ensures all sides get that beautiful golden-brown crust.
- Once the potatoes are fork-tender on the inside and crispy on the outside, remove them from the air fryer. Transfer to a serving plate and garnish with fresh parsley if desired. Serve immediately while hot.