Air Fryer Breakfast Potatoes (Print View)

Crispy golden potatoes with tender centers, seasoned and cooked to diner-style perfection.

# What You'll Need:

→ 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 tablespoons olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper

→ Optional Garnish

11 - 2 tablespoons chopped fresh parsley

# Step-by-Step Directions:

01 - Preheat the air fryer to 400°F.
02 - In a large bowl, toss the diced potatoes, onion, and bell pepper with olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
03 - Spread the mixture evenly in the air fryer basket, keeping potatoes in a single layer; cook in batches if necessary.
04 - Cook for 15 minutes, shaking the basket halfway through to ensure even cooking.
05 - Check crispness and continue air frying for an additional 3 to 5 minutes if needed, until potatoes are golden and crispy outside with tender centers.
06 - Transfer to a serving dish and sprinkle with chopped fresh parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • They taste like a diner made them but come together faster than scrambling eggs.
  • The air fryer does the heavy lifting while you handle everything else on the breakfast plate.
  • Crispy outside, tender inside, and forgiving enough that timing doesn't have to be exact.
02 -
  • Don't skip tossing the potatoes with oil and spices in a separate bowl—this even coating is what separates crispy diner potatoes from sad boiled ones.
  • If your potatoes come out soft instead of crispy, it's usually because they're too wet or too crowded; dry them thoroughly after dicing and don't be tempted to overstuff the basket.
03 -
  • Keep potatoes roughly the same size so they finish at the same time; ½-inch cubes are the sweet spot for this method.
  • Don't wash potatoes after dicing unless they're visibly dirty—surface starch is your friend for crispiness.
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