Easy Air Fryer Breakfast Potatoes with Peppers
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1.5 lbs Yukon Gold or Russet potatoes, cut into 1/2-inch cubes
- 1 large bell pepper (any color), diced
- 1/2 medium yellow onion, diced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Wash and scrub the potatoes thoroughly. Cut them into uniform 1/2-inch cubes to ensure they cook at the same rate. Dice the bell peppers and onions into similar-sized pieces so they integrate well with the potatoes.
- In a large mixing bowl, combine the cubed potatoes, diced peppers, and onions. Drizzle with the oil and sprinkle in the garlic powder, smoked paprika, onion powder, salt, and black pepper. Toss everything together until the vegetables are evenly coated in oil and spices.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Once hot, place the potato mixture into the air fryer basket. Spread them out as much as possible; it is okay if they overlap slightly, but try not to overcrowd the basket too much.
- Cook the potatoes at 400°F for 18 to 20 minutes. Every 7 to 8 minutes, remove the basket and give it a good shake. This ensures all sides of the potatoes get exposed to the hot air and become golden brown and crispy.
- Once the potatoes are fork-tender on the inside and crispy on the outside, remove them from the air fryer. Taste and add an extra pinch of salt if needed. Garnish with fresh parsley and serve hot.