These Crispy on the outside and soft on the inside air fryer breakfast potatoes are quick to make and a delicious way to start your day. In less than 30 mins, you can have “seasoned, to your taste”, crispy breakfast potatoes. Serve with eggs for a filling breakfast, with your favourite protein for brunch, in a breakfast taco or burrito, or drizzle with dressing to enjoy as a snack.
Cooking breakfast potatoes in the air fryer is easier than on the skillet, as there is no need to stir constantly. It is also quicker than cooking in the oven; you get golden brown and crispy potato cubes each time.
Air Fryer Breakfast Potatoes Recipe
Here are the ingredients you need to make breakfast potatoes in the air fryer...
- Sunflower Oil
- Onion powder
- Garlic powder
- Pepper flakes
A few notes about the ingredients...
- Potatoes: Russet, Maris piper and most common potato varieties work well in the air fryer. Yukon Gold is quite nice for air fryer breakfast potatoes as it turns a nice golden colour. I used the “all-rounder British” potatoes for this recipe.
- Seasoning: Air-fried breakfast potatoes are versatile and can be seasoned however you prefer. Customize with your favourite spices and herbs, or keep it simple with salt and pepper if that’s what you like.
How To Make It...
Wash the potatoes and peel.
Cut into cubes – around 1 inch should be fine. You can either use a sharp knife or this vegetable chopper to do it quicker.
Add the oil into a big bowl with the salt, onion powder, garlic powder and pepper flakes. Mix well.
Pour the potato cubes into the bowl and toss, so all the cubes are coated with the oil and spices.
Arrange in the air fryer in one layer. Do not overcrowd the air fryer to allow even cooking.
Cook in the air fryer at 1900C (around 400 F) for 18 mins. Toss at 5, 10 and 15 mins to get even browning. I have a Ninja Foodie air fryer; you may need to adjust the time depending on your air fryer. Taste after 15 mins; if it is not cooked through, continue to cook for longer. Then taste again until it is cooked through and to your preferred level of crispiness.
Remove from heat and serve.
No. There is no need to soak potatoes if you’re cooking in the air fryer, as they still turn out crispy anyway.
This is entirely up to you. I prefer to peel the potatoes unless I’m using baby potatoes with thin skin.
Store leftover breakfast potatoes in the fridge and reheat in the air fryer by cooking for 3-5 mins. It will lose some of its crispiness but will still be delicious.
More Economical Cosori Air Fryer
Other Air Fryer Recipes To Try...
Air Fryer Breakfast Potatoes
- 6 Potatoes
- 2 tablespoons Sunflower Oil
- ½ teaspoon Salt
- 1 teaspoon Onion powder
- ½ teaspoon Garlic powder
- 1 teaspoon Pepper flakes
- Wash the potatoes and peel.
- Cut into cubes – around 1 inch should be fine.
- Add the oil into a big bowl with the salt, onion powder, garlic powder and pepper flakes. Mix well.
- Pour the potato cubes into the bowl and toss, so all the cubes are coated with the oil and spices.
- Arrange in the air fryer in one layer. Do not overcrowd the air fryer to allow even cooking.
- Cook in the air fryer at 190°C (around 400 F) for 18 mins. Toss at 5, 10 and 15 mins to get even browning.
- Remove from heat and serve.