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!
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.