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Air Fryer Breakfast Potatoes

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Cook Time 22 minutes
Pre-heat 3 minutes
Total Time 25 minutes

Ingredients
  

  • 1.5 pounds potatoes (Russet, Yukon Gold, or red), cut into 1/2-inch cubes
  • 1 small red bell pepper, diced (optional)
  • 1/2 small yellow onion, diced (optional)
  • 1.5–2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried rosemary or thyme (optional)
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions
 

  • Prep the potatoes: Wash and dry them. Peel if you like, but the skin adds flavor and texture. Cut into even 1/2-inch cubes so they cook uniformly.
  • Soak briefly: Add the cubes to a bowl of cold water and soak for 10 minutes. This pulls off extra starch for crispier edges.
  • Dry well: Drain and pat the potatoes dry with a clean towel. Moisture is the enemy of crispiness, so take an extra minute here.
  • Season: In a large bowl, toss potatoes with oil, paprika, garlic powder, onion powder, herbs, red pepper flakes, salt, and black pepper. If using bell pepper and onion, toss those in too.
  • Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. Preheating helps the potatoes start crisping right away.
  • Air fry in a single layer: Add potatoes to the basket in a mostly even layer. A little overlap is fine, but avoid overcrowding. Cook for 10 minutes.
  • Shake and continue: Shake the basket or toss with tongs. Cook another 8–12 minutes, shaking every 4–5 minutes, until crispy and golden. Total time is usually 18–22 minutes.
  • Taste and finish: Check seasoning and add more salt if needed. Garnish with chopped parsley or chives. Serve hot.