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Ready in under 30 minutes, these air fryer breakfast potatoes have a crispy golden outside and fluffy and tender inside. There’s no better way to start the day!
If you love a savory breakfast, breakfast potatoes are a must-know recipe. Best served as a hearty breakfast with onions, peppers, toast and eggs, these air fryer breakfast potatoes cook in less time than the baked version and are much crispier. Plus, they don’t need any cooking beforehand and use less oil than traditional fryers.
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Ingredients
- Potatoes: Starchy potatoes work best over waxy – Russet or Yukon Gold potatoes work best for crispy potatoes.
- Olive Oil
- Salt: To taste.
Instructions
Prepare the Potatoes: Wash and peel the potatoes. You can leave the skin on if you prefer. Then, slice each potato lengthwise into planks of around 1/2 inch. Stack these slices and cut them into 1/2-inch thick sticks. Finally, align the sticks and dice them evenly to achieve uniform cubes. Transfer them to a large container of cold water as you chop.
Once done cutting, rinse and drain the cubed potatoes, then thoroughly pat them dry with a clean kitchen towel. Move them to a large bowl and toss with the oil and salt.
Air Fry: Spread the seasoned potatoes in the air fryer basket, leaving space in between (cook in batches if necessary). Cook for 15-18 minutes at 400ºF/200ºC until golden brown and crispy. Shake the basket every 5 minutes to ensure the breakfast potatoes cook evenly all the way around.
How to serve
Serve as part of a larger breakfast or brunch spread with baked, poached, or scrambled eggs, fresh fruit, bacon or sausage, and toast. Or enjoy them with any meal of the day alongside grilled meat, fish, or crispy tofu.
Air fryer breakfast potatoes are also great for dipping – pair them with ketchup, garlic aioli, sriracha, chipotle, or BBQ sauce.
How to store
- Make ahead: Prepare and store the cubed potatoes in a container filled with water in the fridge for up to a day in advance.
- In The Fridge: Once cooled, store in an airtight container in the fridge for 3-4 days.
- In The Freezer: The crisp texture will disappear upon thawing. However, if you want to freeze the air fryer breakfast potatoes, they’ll keep for up to 3 months.
- To Reheat: Warm them in the air fryer for 3-5 minutes, in the oven for 10-15 minutes, or in a skillet with a small amount of oil.
More savory breakfast ideas
If you try these air fryer breakfast potatoes, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Air Fryer Breakfast Potatoes
Equipment
Ingredients
- 12.5 oz potatoes 2 cups chopped; Russet or Yukon Gold
- 1/2 Tbsp olive oil or another neutral oil
- 1/2 tsp salt
- 1/4 tsp black pepper optional
Instructions
- Wash and peel the potatoes. You can leave the skin on if you prefer.
- Slice each potato lengthwise into planks of around 1/2 inch. Stack these slices and cut them into 1/2-inch thick sticks. Finally, align the sticks and dice them evenly to achieve uniform cubes. Transfer them to a large container of cold water as you chop.
- Once done cutting, rinse and drain the cubed potatoes, then thoroughly pat them dry with a clean kitchen towel.
- Move them to a large bowl and toss with the oil and salt.
- Spread the seasoned potatoes in the air fryer basket, leaving space in between (cook in batches if necessary).
- Cook for 15-18 minutes at 400ºF/200ºC until golden brown and crispy. Shake the basket every 5 minutes to ensure they cook evenly all the way around.
Notes
- To store in the fridge: Once cooled, store in an airtight container in the fridge for 3-4 days.
- To freeze: The crisp texture will disappear upon thawing. However, if you want to freeze the air fryer breakfast potatoes, they’ll keep for up to 3 months.
- To Reheat: Heat them in the air fryer for 3-5 minutes, in the oven for 10-15 minutes, or warm them in a skillet with a small amount of oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
I don’t see a temperature in the recipe. My guess is 350-400 degrees?
Gord
Hi Gordon,
Thanks for spotting this – it’s updated now. I recommend cooking them at 400ºF for about 15 minutes.