Air Fryer Breakfast Potatoes (Printable Copy)

Golden crispy potatoes with tender centers, seasoned perfectly for a classic diner-style morning dish.

# What You Need:

→ Potatoes

01 - 1 ½ lbs Yukon Gold or Russet potatoes, diced into ½-inch cubes (skin on or peeled)

→ Vegetables

02 - 1 small onion, diced
03 - 1 small red bell pepper, diced

→ Seasonings

04 - 2 tbsp olive oil
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp dried oregano
09 - ½ tsp salt, or to taste
10 - ¼ tsp ground black pepper

→ Optional Garnish

11 - 2 tbsp chopped fresh parsley

# How to Make:

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

# Expert Advice:

01 -
  • They come out impossibly crispy without a drop of extra oil or standing over a stove.
  • The seasoning blend hits that perfect diner-breakfast note without tasting heavy or one-dimensional.
  • You can have restaurant-quality potatoes ready before your coffee gets cold.
02 -
  • Dicing your potatoes into uniform ½-inch pieces is non-negotiable; anything bigger stays raw in the middle, anything smaller turns to mush.
  • Pat your potatoes dry after dicing if you soaked them; excess water turns them steamy instead of crispy, which is exactly what you're trying to avoid.
03 -
  • Don't skip shaking the basket halfway through; those few seconds of tumbling make the difference between unevenly crispy and perfectly crispy across every piece.
  • If your air fryer basket is smaller than average, cooking in two batches gives you better results than cramming everything in and hoping for the best.
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