Description
Crispy on the outside and fluffy on the inside, these breakfast potatoes made in the air fryer are a quick and delicious start to your day.
Ingredients
- 1.5 pounds Yukon Gold or Russet potatoes, scrubbed and cut into 1/2 inch cubes
- 1 to 1.5 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)
- Optional: 1 teaspoon cornstarch for extra crisp
- Optional: 1/2 small red onion, diced
- Optional: 1/2 red bell pepper, diced
Instructions
- Preheat your air fryer to 400°F for 5 minutes.
- Soak the diced potatoes in cold water for 10 minutes, then drain and pat very dry.
- Toss potatoes with oil, salt, pepper, garlic powder, smoked paprika, onion powder, herbs, and optional cornstarch.
- Spread potatoes into an even layer in the air fryer basket. Avoid crowding.
- Air fry at 400°F for 10 minutes. Shake the basket or toss, then cook 6 to 10 more minutes until deeply golden and crispy outside, tender inside.
- Taste and adjust salt. Serve hot with eggs, avocado, and hot sauce.
Notes
Different air fryers run slightly hotter or cooler. Check for doneness starting at 14 minutes by looking for a deep golden color. Let them rest for 2 minutes before serving to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Air Frying
- Cuisine: American