Air Fryer Breakfast Potatoes were my answer to soggy skillet potatoes that never crisped evenly. My first batch turned out soft because I skipped drying them properly. After testing this three ways—with soaking, without soaking, and different cube sizes—I discovered that ½-inch cubes at 400°F were the sweet spot. That temperature finally gave me crispy, golden edges with fluffy centers. Now these are my go-to breakfast side when I want that diner-style crunch without standing over the stove.
Why This Air Fryer Breakfast Potatoes Recipe Works
Air Fryer Breakfast Potatoes crisp beautifully because the high circulating heat removes surface moisture quickly. At 400°F (200°C), the exterior browns while the inside becomes fork-tender. Cutting the potatoes into even ½-inch cubes ensures they cook at the same rate.
After testing lower temperatures like 380°F, I found they needed extra time and didn’t develop the same deep golden crust. Drying the potatoes thoroughly—and not overcrowding the basket—makes all the difference. These Air Fryer Breakfast Potatoes deliver that crispy diner-style texture without excess oil.
Timing for Air Fryer Breakfast Potatoes
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Ingredients for Air Fryer Breakfast Potatoes
Serves 4.
Potatoes:
- 1½ pounds Yukon Gold or Russet potatoes, cut into ½-inch cubes
- 1½ tablespoons olive oil
Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or regular)
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ins (add halfway through cooking):
- ½ cup diced bell peppers
- ¼ cup diced onion
- 1 tablespoon chopped fresh parsley
How to Make Breakfast Potatoes in the Air Fryer
- Preheat your air fryer to 400°F (200°C) for 3–5 minutes.
- Optional for extra crispiness: Soak cubed potatoes in cold water for 20 minutes to remove excess starch.
- Drain and pat potatoes completely dry with a clean towel. Moisture prevents crisping.
- Toss potatoes in olive oil until evenly coated.
- In a small bowl, mix seasonings and sprinkle over potatoes. Toss to coat evenly.
- Place potatoes in the air fryer basket in a single layer. Avoid overcrowding.
- Air fry at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through cooking.
- Add peppers and onions during the last 8–10 minutes if using.
- Potatoes are done when deeply golden, crispy on the outside, fork-tender inside, and reach an internal temperature of about 205°F (96°C).
- Garnish with parsley and serve warm.
Tips for Perfect Air Fryer Breakfast Potatoes
- Cut evenly: ½-inch cubes cook best.
- Dry thoroughly: Excess water leads to steaming instead of crisping.
- Don’t overcrowd: Cook in batches if needed.
- Shake halfway: Ensures even browning.
- Use enough oil: 1–2 tablespoons per pound is ideal.
- Extra crisp: Add 2–3 extra minutes at the end if needed.
Storing and Reheating Breakfast Potatoes
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Air fry at 375°F (190°C) for 3–5 minutes until re-crisped.
Freezing: Freeze in a single layer first, then transfer to freezer bag for up to 2 months. Reheat from frozen at 380°F (193°C) for 6–8 minutes.
Variations:
- Cajun style: Add Cajun seasoning.
- Parmesan herb: Toss with grated Parmesan after cooking.
- Spicy: Add chili powder or red pepper flakes.
- Breakfast bowl: Top with fried egg (160°F / 71°C internal temp).
Conclusion
These Air Fryer Breakfast Potatoes are my favorite way to get crispy, golden edges without the hassle of stovetop flipping. Once I locked in 400°F and mastered the drying step, the texture was consistently perfect. They’re simple, flavorful, and pair with almost any breakfast.
