These air fryer breakfast potatoes have a perfectly crispy, flavorful exterior with a light and fluffy center. Healthy, scrumptious and so quick to make!
I am obsessed with my air fryer and have been cooking everything in it, like these apple chips and panko chicken wings! I’ve had one for years now and use it almost daily…to cook delicious things like these crispy potatoes. They are tried and true, and I’m excited to share this recipe with you all!
How To Cut Breakfast Potatoes
- Slice the potato in half lengthwise.
- Slice each half lengthwise again to get four long, 1” thick pieces.
- Cut each piece in thirds lengthwise.
- Then slice across to get even, 1 inch cubes.
Recipe Notes
Air Fryer – I use a Philips Premium XXL, which has a 3-4 lb capacity.
Russet potatoes -These are the best for air frying as they get the crispiest exterior. If you don’t have Russet, my next favorite is Yukon Gold.
Parboil – This is the first secret to get super crispy and fluffy air fryer breakfast potatoes. Trust me on this one. It might seem like an extra step that you don’t want to do, but it’s 100% worth it. Parboiling pre-cooks and softens the potatoes, then the air fryer takes over to crisp them up.
Seasoning – After parboiling, season with olive oil, salt, paprika and garlic powder for some added flavor to up your game.
Tossing – This is the second secret to achieve maximum crispiness! After boiling the potatoes, drain them well and put them back into a bowl. Add the oil and seasoning, then give them a few gentle tosses to mix everything well. You will notice the softened potatoes crumble and create a rough texture, which crisps up nicely in the air fryer!
Air frying time – About 15 minutes. Give it a shake halfway through.
EAT immediately!
Tips
- Before cooking, make sure the air fryer is clean with no grease residue.
- These go great with my favorite sugar free ketchup or a fried egg.
- This dish is Whole 30 compliant.
- I do not recommend storing the potatoes for later. They’ll be too dry when reheated.
- It’s okay if the potatoes are stacked on top of each other in the basket, just make sure to check them halfway through cooking and give them an even shake. If they’re stuck to the basket, use a spatula to flip them over.
- Once done, take the potatoes out immediately, leaving them in the basket will result in steaming.
Many thanks for stopping by! I’d greatly appreciate it if you rate below and share this recipe! Follow me on Instagram and tag me at @apeachyplate if you’d like to show off your air fryer breakfast potatoes!
Air Fryer Breakfast Potatoes
Equipment
- Medium pot
- Medium sized bowl
- colander
- spatula
Ingredients
- 1.5 lbs russet potato, cut into 1 inch cubes about 2 medium-sized potato
- 2 tsp Olive oil
- ¾ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
Instructions
- Fill water halfway in a medium pot. Heat the water.
- Peel and cut the potatoes into 1" cubes.
- When water comes to a boil, add the potatoes.
- Boil potatoes for 8-9 minutes.
- Preheat the air fryer at 400 degrees F for 8-9 minutes (while the potatoes are parboiling).
- Drain the potatoes with the colander.
- Add the potatoes into a bowl. Add olive oil, salt, garlic and paprika seasoning.
- Gently toss the potatoes to mix the seasoning. The softened potatoes will crumble a bit and create a rough texture.
- Add the potatoes to the air fryer. Air fry at 400 degrees F for 15 minutes. Give the potatoes a shake halfway through, or use a spatula to flip the potatoes over.
Notes
- Before cooking, make sure the air fryer is clean with no grease residue.
- I do not recommend storing the potatoes for later. They’ll be too dry when reheated.
- It’s okay if the potatoes are stacked on top of each other in the basket, just make sure to check them halfway through cooking and give them an even shake. If they’re stuck to the basket, use a spatula to flip them over.
- Once done, take the potatoes out immediately, leaving them in the basket will result in steaming.
AHH! I can’t wait to try these! I have been doing your air fryer fries and they are so delicious!! 🙂