Short description

I whip up perfectly golden, crispy cubed potatoes in the air fryer—soft inside and delightfully crunchy outside. They’re a quick and versatile breakfast or side dish that always satisfies.

Crispy Air Fryer Breakfast Potatoes

Why You’ll Love This Recipe

I love how effortlessly this recipe delivers that ideal golden crisp without the need for deep frying. With just a touch of oil and simple seasoning, these potatoes are ready in about 25 minutes. They’re easy to prepare and pair beautifully with breakfast, brunch, or even a casual dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb Yukon Gold or russet potatoes, scrubbed and cut into 1‑inch cubes
1 tsp extra‑virgin olive oil (or avocado or grapeseed oil)
½ tsp fine sea salt
½ tsp smoked paprika
¼ tsp freshly ground black pepper
Avocado oil spray for the air fryer basket

Directions

Preheat the air fryer to 400°F for 5 minutes.
In a large bowl, toss the potato cubes with olive oil, salt, paprika, and pepper until evenly coated.
Spray the air fryer basket lightly with avocado oil.
Arrange the potatoes in a single layer in the basket.
Air fry for 20 minutes, shaking the basket at 10 and 15 minutes for even cooking.
Check for doneness; if needed, cook for another 5 minutes until crispy and golden.
Serve immediately while hot and crisp.

Servings and timing

Servings: Makes about 2 generous portions
Prep time: 5 minutes
Cook time: 20–25 minutes
Total time: 25–30 minutes

Variations

I sometimes add garlic powder, onion powder, or a pinch of cayenne for extra flavor.
Fresh herbs like rosemary or parsley make a nice garnish.
For more color and flavor, I mix in diced bell peppers or onions.
Cutting the potatoes into wedges instead of cubes creates a home fries-style variation.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 5 days.
To reheat, I pop them back in the air fryer at 380°F for about 3 minutes to bring back their crispiness.
They can also be reheated in a skillet for a quick stovetop option.

FAQs

What kind of potato is best?

I usually go with Yukon Gold for their creamy texture and rich flavor, but russet potatoes also work well for a crispier finish.

Should I soak the potatoes before cooking?

I sometimes soak the potatoes in water for about an hour to remove excess starch and get an extra crispy texture, but it’s not required.

Do I have to shake the basket?

Yes, I shake the basket a couple of times during cooking to help the potatoes cook evenly and avoid soggy spots.

Can I cook them in batches?

If my air fryer is small, I cook the potatoes in batches to avoid overcrowding. This helps them crisp up nicely instead of steaming.

Will the potatoes stay crispy?

They’re crispiest right out of the air fryer. If I have leftovers, I reheat them in the air fryer to bring back that crunch.

Conclusion

I find these crispy air fryer breakfast potatoes to be the perfect blend of convenience and flavor. They’re quick to make, customizable, and always a hit with any meal. Once I tried them, they instantly became a breakfast favorite in my home.

Crispy Air Fryer Breakfast Potatoes

Name: Crispy Air Fryer Breakfast Potatoes
Prep time: 5 min
Cook time: PT-487363H23M1S
Total time: PT-487363H23M1S
Cuisine: American
Ingredients: 1 lb Yukon Gold or russet potatoes, scrubbed and cut into 1-inch cubes; 1 tsp extra-virgin olive oil (or avocado or grapeseed oil); ½ tsp fine sea salt; ½ tsp smoked paprika; ¼ tsp freshly ground black pepper; Avocado oil spray for the air fryer basket

Short description

I whip up perfectly golden, crispy cubed potatoes in the air fryer—soft inside and delightfully crunchy outside. They’re a quick and versatile breakfast or side dish that always satisfies.

Why You’ll Love This Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb Yukon Gold or russet potatoes, scrubbed and cut into 1‑inch cubes
1 tsp extra‑virgin olive oil (or avocado or grapeseed oil)
½ tsp fine sea salt
½ tsp smoked paprika
¼ tsp freshly ground black pepper
Avocado oil spray for the air fryer basket

Directions

Preheat the air fryer to 400°F for 5 minutes.
In a large bowl, toss the potato cubes with olive oil, salt, paprika, and pepper until evenly coated.
Spray the air fryer basket lightly with avocado oil.
Arrange the potatoes in a single layer in the basket.
Air fry for 20 minutes, shaking the basket at 10 and 15 minutes for even cooking.
Check for doneness; if needed, cook for another 5 minutes until crispy and golden.
Serve immediately while hot and crisp.

Servings and timing

Servings: Makes about 2 generous portions
Prep time: 5 minutes
Cook time: 20–25 minutes
Total time: 25–30 minutes

Variations

I sometimes add garlic powder, onion powder, or a pinch of cayenne for extra flavor.
Fresh herbs like rosemary or parsley make a nice garnish.
For more color and flavor, I mix in diced bell peppers or onions.
Cutting the potatoes into wedges instead of cubes creates a home fries-style variation.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 5 days.
To reheat, I pop them back in the air fryer at 380°F for about 3 minutes to bring back their crispiness.
They can also be reheated in a skillet for a quick stovetop option.

FAQs

What kind of potato is best?

I usually go with Yukon Gold for their creamy texture and rich flavor, but russet potatoes also work well for a crispier finish.

Should I soak the potatoes before cooking?

I sometimes soak the potatoes in water for about an hour to remove excess starch and get an extra crispy texture, but it’s not required.

Do I have to shake the basket?

Yes, I shake the basket a couple of times during cooking to help the potatoes cook evenly and avoid soggy spots.

Can I cook them in batches?

If my air fryer is small, I cook the potatoes in batches to avoid overcrowding. This helps them crisp up nicely instead of steaming.

Will the potatoes stay crispy?

They’re crispiest right out of the air fryer. If I have leftovers, I reheat them in the air fryer to bring back that crunch.

Conclusion

Crispy Air Fryer Breakfast Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Sara
Total Time: 25–30 minutes
Yield: 2 generous portions
Diet: Vegetarian

Print Recipe

Description

Crispy Air Fryer Breakfast Potatoes are golden, crunchy, and tender inside, made with just a touch of oil and simple seasonings. Perfect for breakfast, brunch, or as a side dish, these potatoes are quick to prepare and deliver a satisfying crisp without deep frying.

Ingredients

1 lb Yukon Gold or russet potatoes, scrubbed and cut into 1-inch cubes

1 tsp extra-virgin olive oil (or avocado or grapeseed oil)

½ tsp fine sea salt

½ tsp smoked paprika

¼ tsp freshly ground black pepper

Avocado oil spray for the air fryer basket

Cook Mode Prevent your screen from going dark

Instructions

Preheat the air fryer to 400°F for 5 minutes.
In a large bowl, toss the potato cubes with olive oil, salt, paprika, and pepper until evenly coated.
Spray the air fryer basket lightly with avocado oil.
Arrange the potatoes in a single layer in the basket.
Air fry for 20 minutes, shaking the basket at 10 and 15 minutes for even cooking.
Check for doneness. If needed, cook for another 5 minutes until crispy and golden.
Serve immediately while hot and crisp.