These Air Fryer Breakfast Potatoes are crispy on the outside, fluffy in the middle, and coated in loads of spices. These are the perfect side dish for Sunday brunch, but honestly can easily be served as a dinner side as well.
The air fryer is truly one of the best ways to cook crispy potatoes, like my Air Fryer Sweet Potatoes. The oven does not even compare.
If you are looking for an oven friendly potato recipe, try my Steakhouse Style Crispy Baked Potatoes in the Oven or parmesan Crispy Yukon Gold Potatoes.
If you love these, try my Mexican Potato Recipe or Easy Red Skin Mashed Potatoes!
Serve these potatoes with Oven Turkey Bacon.
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Highlights
- Crispy air fryer breakfast potatoes
- Loaded with spices
- Great for brunch or dinner
- Ready in less than 30 minutes
- Healthier than traditionally fried potatoes
Ingredients
- Olive oil: Swap for vegetable, canola, or avocado oil.
- Red Potatoes: I used mini red potatoes because they are more uniform in size, but you if you can’t find these regular red potatoes will work. Cut them in about ¾ inch pieces.
- Cayenne Pepper: Omit if you do not want any heat.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Wash and dry potatoes. Rinse potatoes and remove any brown spot. Pat dry with paper towels. Cut in half.
Step 1: In a large bowl, combine the potatoes, olive oil, and all the spices. Toss well.
Step 2: Place enough potatoes in the air fryer basket to cover the bottom but do not over crowd. Depending on the size of your air fryer you will need to do this in a couple of batches.
TIP - Toss your potatoes well so they are complete coated in the oil and spices.
Step 3: Cook at 400° for about 10 minutes.
Step 4: Shake the basket to rotate the potatoes. Cook for another 8-10 minutes or until the potatoes are browned and tender.
TIP - You can always check on the air fryer breakfast potatoes as they cook and give them an extra shake.
Expert Tips
- Wash and dry potatoes. Rinse potatoes and remove any brown spot. Pat dry with paper towels. Cut in half.
- Coat the potatoes well in oil. Make sure the oil and spice completely coat each potato.
- Do not over crowd the air fryer. The best way to ensure the air fryer will crisp the potatoes is to not overfill the basket. You can see in step 2 and the photo above, you want to keep the potatoes in one layer. Cook in batches if needed.
- Keep warm in the oven. If needed or batch cooking, keep the air fryer breakfast potatoes warm in the oven at 250°.
FAQs
Store leftovers in an airtight container for 3-4 days. They are best served fresh but can be reheated in the oven at 375° or in the microwave.
It is most likely because the basket was overcrowded or the potatoes were wet. Place potatoes in a single layer for maximum crisp and also shake halfway through cooking. Pat rinsed potatoes dry with a paper towel.
Compared to deep fried potatoes, yes! Most of the excess oil drains off in the air fryer.
These air fryer breakfast potatoes are a great side dish to any traditional breakfast or brunch dish like pancakes or waffles, sausage or bacon, eggs, casseroles, and really the list goes on! They are also great as a dinner side dish with steak, chicken, burgers, fish, and more.
Related Recipes
Air Fryer Breakfast Potatoes
Ingredients:
- 1 ½ pounds mini red potatoes, halved*
- 2 Tablespoons olive oil*
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried parsley
- ¼ teaspoon cayenne pepper*
- Optional Garnish
- scallions, flakey salt, oregano
Instructions:
- Review all recipe notes and instructions before beginning.
- In a large bowl, combine the potatoes, olive oil, and all the spices. Toss well.
- Place enough potatoes in the air fryer basket to cover the bottom but do not over crowd. Depending on the size of your air fryer you will need to do this in a couple of batches.
- Cook at 400° for about 10 minutes.
- Shake the basket to rotate the potatoes. Cook for another 8-10 minutes or until the potatoes are browned and tender.
Notes:
Red Potatoes: I used mini red potatoes because they are more uniform in size, but you if you can’t find these regular red potatoes will work. Cut them in about ¾ inch pieces.
Cayenne Pepper: Omit if you do not want any heat. Wash and dry potatoes. Rinse potatoes and remove any brown spot. Pat dry with paper towels. Cut in half. Coat the potatoes well in oil. Make sure the oil and spice completely coat each potato. Do not over crowd the air fryer. The best way to ensure the air fryer will crisp the potatoes is to not overfill the basket. You can see in step 2 and the photo above, you want to keep the potatoes in one layer. Cook in batches if needed. Keep warm in the oven. If needed or batch cooking, keep the potatoes warm in the oven at 250°.
My mouth is literally watering. My family would love this.
We made these for brunch and they were amazing!
Glad you enjoyed!
So crispy and delicious!
I love air fryer recipes like this.