Air Fryer Breakfast Potatoes (Printable)

Crisp, golden potatoes with smoky spices cooked to tender perfection in the air fryer.

# What You'll Need:

→ Potatoes

01 - 1 ½ lbs Yukon Gold or Russet potatoes, diced into ½-inch cubes, skin on or peeled

→ Vegetables

02 - 1 small onion, diced
03 - 1 small red bell pepper, diced

→ Seasonings

04 - 2 tbsp olive oil
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp dried oregano
09 - ½ tsp salt, or to taste
10 - ¼ tsp ground black pepper

→ Optional Garnish

11 - 2 tbsp fresh parsley, chopped

# 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 and seasonings until evenly coated.
03 - Spread the mixture evenly in the air fryer basket in a single layer, cooking in batches if necessary.
04 - Air fry for 15 minutes, shaking the basket halfway through for even cooking.
05 - Check for crispness and air fry an additional 3 to 5 minutes if needed, until golden and tender inside.
06 - Transfer to a dish and sprinkle with fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • They're crispy on the outside and genuinely tender inside, not greasy or half-cooked like so many breakfast potatoes turn out.
  • Twenty minutes from bowl to table means hot potatoes without the stress of babysitting a stovetop.
  • The smoked paprika gives them personality without being fussy, and you can adjust seasonings to whatever's in your spice cabinet.
02 -
  • Do not crowd the basket—air fryers work by circulating hot air, and a packed basket becomes a steam trap that ruins everything.
  • The shake at halftime is non-negotiable; it's the difference between golden and pallid.
  • Soaking peeled potatoes in cold water before cooking removes excess starch and helps them get crispier—I learned this the hard way after years of dense, gummy results.
03 -
  • Pat your diced potatoes completely dry before seasoning—excess moisture is the enemy of crispiness.
  • If you're making these ahead, toss and refrigerate the seasoned potatoes for up to 24 hours, then pop them straight into the hot air fryer; cold potatoes actually cook more evenly.
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