There’s something seriously comforting about waking up to a plate of golden, crispy breakfast potatoes. I’ve always been a fan of hearty morning meals, and once I discovered how to make breakfast potatoes in the air fryer, it was game over for my old stovetop methods. These little crispy bites come out perfectly tender on the inside and crunchy on the outside — all without the fuss of standing over a hot pan. Plus, using the air fryer means less oil, quicker cleanup, and more time to sip coffee while breakfast works its magic.
I love how versatile this recipe is too. Whether you want to serve them alongside eggs and bacon or toss them into a breakfast burrito, they’re always a hit. And if you’re someone who meal preps, these reheat beautifully — just pop them back in the air fryer for a few minutes and they taste like you just made them. Let me walk you through everything you’ll need and how to make your new favorite breakfast side!
What You Need To Make This Recipe
Russet Potatoes: These are my go-to because they crisp up beautifully in the air fryer and have the perfect starchy texture. You can also use Yukon Golds if you want something a little creamier in the center, but Russets really give you that diner-style crisp.
Olive Oil: Just a touch helps the seasonings stick and encourages the potatoes to brown evenly. You don’t need much at all thanks to the power of the air fryer — just enough to coat the potatoes lightly.
Smoked Paprika: This adds a subtle smoky depth and a pop of color. It really boosts the flavor without being overpowering and plays well with the other seasonings.
Garlic Powder: Garlic powder is one of those seasonings that just makes everything better. It gives the potatoes a nice savory base and adds that comforting, familiar taste.
Onion Powder: This enhances the overall savory flavor and adds a mild sweetness once it cooks. It’s perfect for rounding out the flavor profile of the potatoes.
Salt & Pepper: You can adjust these to taste, but don’t skip them! Salt brings out all the other flavors and pepper adds a little background heat and complexity.
Fresh Herbs (Optional): A sprinkle of fresh parsley or chives at the end adds a pop of color and a touch of brightness to contrast the crispy, savory potatoes.
Ingredients List
- 3 medium Russet potatoes, diced into ½-inch cubes
- 1 ½ tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional: fresh chopped parsley or chives for garnish
How to Make Air Fryer Breakfast Potatoes
Step 1: Prep the Potatoes
Wash and dice the potatoes into small ½-inch cubes. Keeping them uniform in size helps them cook evenly and crisp up better.
Step 2: Season
In a large bowl, toss the potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure every piece is well-coated with the seasoning blend.
Step 3: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. This helps the potatoes start crisping up as soon as they go in.
Step 4: Cook in Batches
Add the potatoes to the air fryer basket in a single layer — don’t overcrowd! Cook for 15–20 minutes, shaking the basket halfway through to ensure even browning. Depending on your air fryer’s size, you may need to cook in two batches.
Step 5: Garnish and Serve
Once they’re golden and crispy, remove from the air fryer and sprinkle with fresh herbs if using. Serve hot with your favorite breakfast mains!
Tips for Making This Recipe
- Don’t skip the preheat: A hot air fryer means crispier results right from the start.
- Cut potatoes evenly: This ensures that all the pieces cook at the same rate and you won’t end up with some burnt and some undercooked.
- Shake or toss halfway: Moving the potatoes around helps them crisp up on all sides and prevents sticking.
- Avoid overcrowding: Give those potato cubes some space! Overcrowding steams the potatoes instead of crisping them.
- Make ahead: These store beautifully in the fridge for up to 4 days and reheat wonderfully in the air fryer at 375°F for 4–5 minutes.
FAQs
Can I use sweet potatoes instead?
Absolutely! Just keep in mind that sweet potatoes cook a little faster, so check them around the 12–15 minute mark.
Do I need to peel the potatoes?
Nope — unless you prefer them peeled. I usually leave the skins on for added texture and nutrients.
How do I reheat leftovers?
Pop them back in the air fryer at 375°F for a few minutes and they’ll crisp up beautifully, just like fresh.
Can I add other veggies?
Yes! Bell peppers and onions are great additions. Just dice them small and add them in the last 5–7 minutes of cooking so they don’t burn.
What should I serve with these potatoes?
They go great with scrambled eggs, sausage, avocado toast, or tucked into a breakfast burrito.