Air Fryer Crispy Breakfast Potatoes
Crispy air fryer breakfast potatoes made from Yukon Gold cubes tossed with olive oil, garlic, onion, and smoked paprika. Cooked at 400°F and shaken every 5 minutes, they turn golden outside and fluffy inside in about 20 minutes. Perfect for easy weekends and meal prep.
Equipment
- Air fryer
- Large mixing bowl
- Knife
- Cutting board
Ingredients
- 1 1/2 pounds Yukon Gold potatoes washed and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- fresh parsley chopped, for topping (optional)
Instructions
- Wash potatoes thoroughly and dice into 1/2-inch cubes, keeping pieces uniform for even cooking.
- Place diced potatoes in a large mixing bowl.
- Drizzle olive oil over the potatoes and toss until evenly coated.
- Add garlic powder, onion powder, smoked paprika, salt, and black pepper; toss to distribute the spices evenly.
- Preheat the air fryer to 400°F for 3 minutes.
- Arrange potatoes in a single layer in the air fryer basket; do not overcrowd.
- Air fry at 400°F for 15 to 20 minutes total.
- Shake the basket every 5 minutes to crisp all sides.
- Begin checking at 15 minutes; remove when edges are golden brown and crispy.
- Top with fresh parsley if using and serve immediately.
Notes
- For extra crispness, optionally toss the diced potatoes with 1 teaspoon cornstarch before adding oil.
- Yukon Gold potatoes crisp well while staying fluffy; russets tend to dry out.
- Do not overcrowd the basket. Cook in batches for best airflow and crisp edges.
- If your air fryer runs hot, start checking doneness at 15 minutes to prevent burning.
- Variations: Cajun-style (use Cajun seasoning and a pinch of cayenne) or Herb & Garlic (add dried rosemary and thyme with extra garlic powder).
- Storage: Refrigerate up to 3–4 days; freeze up to 2 months (texture softens slightly).
- Reheat: Air fryer at 375°F for 5–6 minutes (shake halfway). Oven at 400°F for 8–10 minutes. Microwave will soften the potatoes.
- No need to parboil—raw diced Yukon Golds cook through at 400°F in about 20 minutes.