Make the best Air Fryer Breakfast Potatoes with a quick prep and just 10-12 minutes of cooking. They're loaded with flavor and cooked to perfection, for a breakfast style side that's just as delicious any time of day!
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I love my air fryer for many reasons, and a major one is that it makes cooking potatoes so much easier. And while I love using it for "oven style" sides like potato wedges, Hasselback potatoes, fingerling potatoes and smashed potatoes, this is especially evident when it comes to potato sides you would otherwise cook stovetop.
Like breakfast potatoes. I love them, but I hate to make them. Cooking potatoes stovetop from raw takes TIME, and I'm both lazy, and usually stressed.
Enter: the air fryer. You know this by now. It makes the cooking process oh so much easier, and the end result - I dare say it's even better!
Why You Will Love This Recipe
- It's quick and all done in 15 minutes
- Easy prep and a super simple cooking process
- Hands-off - the air fryer handles it all
- Lots of flavor from paprika and garlic powder
- Just slightly caramelized thanks to that little pinch of sugar
- So versatile: serve as a side for air fryer chicken sausages dinner or with air fryer eggs and bacon for breakast
What You Need to Make Them
Ingredient notes & substitutions
- Potatoes: I prefer larger potatoes as this makes it quicker and easier to cut them. You can use any kind, but a starchy variety like russets is best.
- Olive oil: You can swap this for a neutral cooking oil.
- Seasoning: This is a great way to season them but you can mix it up and season them however you like.
- Sugar: This can be omitted, but including it gives the potatoes just a tiny bit of a caramelized feel, which I love.
How to Make Them
- Cut the potatoes and combine with oil and seasoning
- Mix well to coat
- Place in preheated air fryer basket
- Air fry until cooked through
Expert Tips
- Peeling is optional. I prefer not to, but you do you.
- In a hurry? Cut the potatoes smaller and they will cook quicker.
- Don't overcrowd the air fryer basket. You can have multiple layers but don't fill it more than halfway. The more layers, the longer they will take to cook.
- For the crispiest potatoes, cook in a single layer
- Test for doneness using a fork or cake tester - they should be soft enough inside, but not too soft
- Don't cook them too long! Breakfast potatoes should have a tiny little bite, and not be too soft.
Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Keep in mind that the consistency of potatoes changes a lot when frozen.
Reheating in air fryer: Reheat at 390℉ (200℃) 2-3 minutes until heated through.
Reheating stove top: Pan-sear the potatoes in butter or oil for a few minutes until heated through.
Reheating in microwave: Reheat in the microwave in 30-second increments, stirring between each segment.
What to Serve With Them
- Air Fryer Thin Chicken Breasts11 Minutes
- Air Fryer Chicken Leg Quarters20 Minutes
- Air Fryer Steak Bites50 Minutes
- Air Fryer Salmon Bites10 Minutes
More Quick & Easy Air Fryer Potato Sides
- Air Fryer Smashed Potatoes30 Minutes
- Air Fryer Steak Fries25 Minutes
- Air Fryer Hasselback Potatoes30 Minutes
- Air Fryer Baked Potatoes52 Minutes
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Recipe
Air Fryer Breakfast Potatoes
Print RateIngredients
- 1 lb medium-sized potatoes cut in ¾ inch (2 cm) pieces
- 1 tablespoon olive oil or neutral cooking oil
- 1 teaspoon paprika powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon sugar optional
- ¼ teaspoon ground black pepper
Instructions
- Preheat your air fryer by running it for 5 minutes at 390℉ (200℃).
- In a small bowl, mix together paprika powder, onion powder, sugar, salt, and pepper.1 teaspoon paprika powder, ½ teaspoon onion powder, ¼ teaspoon sugar, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Coat potatoes in olive oil, then mix with the seasoning mixture.1 lb medium-sized potatoes, 1 tablespoon olive oil
- Place potatoes in air fryer basket and air fry 10-12 minutes, shaking halfway, until the potatoes are cooked through.
Video
Notes
- Potatoes: I prefer larger potatoes as this makes it quicker to cut them. You can use any kind, but a starchy variety like russets is best.
- In a hurry? Cut the potatoes smaller and they will cook quicker.
- Don't overcrowd the air fryer basket. You can have multiple layers but don't fill it more than halfway. The more layers, the longer they will take to cook.
- For the crispiest potatoes, cook in a single layer
- Test for doneness using a fork or cake tester - they should be soft enough inside, but not too soft
- Don't cook them too long! Breakfast potatoes should have a tiny little bite, and not be too soft.
- Storing:Â Store leftovers in the fridge in an airtight container for up to 4 days.
- Freezing:Â Store leftovers in the freezer in an airtight container for up to 3 months. Keep in mind that the consistency of potatoes changes a lot when frozen.
- Reheating in air fryer: Reheat at 390℉ (200℃) 2-3 minutes until heated through.
- Reheating stove top:Â Pan-sear the potatoes in butter or oil for a few minutes until heated through.
- Reheating in microwave:Â Reheat in the microwave in 30-second increments, stirring between each segment.
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Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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