Air fryer crisp breakfast potatoes (Print)

Golden crispy potatoes with smoked paprika and fresh parsley, cooked to tender perfection.

# Ingredients:

→ Potatoes

01 - 1 1/2 lbs Yukon Gold or Russet potatoes, diced into 1/2-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 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp ground black pepper

→ Optional Garnish

11 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat the air fryer to 400°F.
02 - In a large bowl, combine diced potatoes, onion, and bell pepper with olive oil and seasonings, tossing until evenly coated.
03 - Spread the mixture in a single layer within the air fryer basket; cook in batches if necessary to avoid overcrowding.
04 - Cook for 15 minutes, shaking the basket halfway through to promote even browning.
05 - Assess texture and air fry an additional 3 to 5 minutes if potatoes need more crispness and tenderness.
06 - Transfer to a serving dish, sprinkle with chopped parsley if desired, and serve hot.

# Expert Tips:

01 -
  • They crisp up in under 20 minutes with barely any hands-on time, leaving you free to brew coffee or flip eggs.
  • No oil splatter, no babysitting a hot skillet, and no burnt spots hiding under a layer of steam.
  • One bowl, one basket, and you've got a side dish that tastes like it came straight from your favorite breakfast spot.
02 -
  • Size matters—cut your potatoes into roughly ½-inch pieces so they cook evenly; anything larger and your centers stay firm while edges char, anything smaller and you get all texture with no substance.
  • Don't skip the shake at the halfway point; it's the difference between golden-all-over and having one side that looks pale and forgotten.
  • Pat your diced potatoes dry if you soaked them ahead of time, because any excess moisture will steam them instead of crisping them, which defeats the whole purpose.
03 -
  • If you're feeding a crowd and your air fryer is small, prep everything in advance and fry in batches—the first batch stays warm under a loose foil tent while you finish the rest.
  • Make-ahead trick: dice your potatoes up to 24 hours ahead and soak them in cold water to prevent browning, then drain, pat dry, and season just before cooking for maximum crispness and minimum morning stress.
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