Easy and healthy air fryer breakfast potatoes are a simple breakfast side dish that works perfectly with a side of eggs and bacon or sausage. These crispy potatoes are a part of a classic American breakfast – with a healthy spin – and are air fried to perfection in less than 15 minutes.
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If you’ve ever wanted to make crispy & seasoned diced spuds like your local diner has – here is the recipe for you! This healthy version of the American breakfast classic is super easy to make with just a few ingredients – literally the best crispy potato you can make at home.
While you’re browsing around for healthy breakfast recipes be sure to try french toast sticks and oat flour pancakes – they are two of our faves! Looking for a shredded hash brown style? Try my air fried hash browns or sweet potato patties.
Why You’ll Love This Recipe
- Perfect texture! These air fryer breakfast potatoes are crispy on the outside and soft and tender on the inside.
- Great for dietary restrictions. This recipe is naturally gluten free, Paleo, vegan, dairy free and Whole30.
- Customizable. Great base recipe to add to a bowl for an egg hash, to a baking dish along with red bell pepper for a breakfast casserole or as a side dish for eggs. Can be made with onions and with peppers or without.
- Versatile. Can be made using frozen or fresh spuds.
- Made with less oil making it heart healthy compared to the traditional fried recipe.
- Works with any model. You can air fry these in a Power XL, Instant Pot, Ninja, Nuwave or Pampered Chef.
- Quick to make and easy to prep! Only takes 15 minutes to air fry.
Ingredients You Need:
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Baby red potatoes: You can select any kind of potato you want. Red, baby, Yukon gold or Idaho work. I use the baby potatoes because they are easiest to dice.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
Air Fried Directions
- Cut the spuds. You will want to cut the potatoes pretty small. I cut them in half then half again, finally turning them for 3-4 more cuts horizontally.
- Oil them up! Drizzle the diced potatoes with olive oil. Start with 2 tablespoon and go from there if you need more, go for it.
- Season and stir. I like to season them to taste. Per one pound of potatoes, start seasoning with 1 teaspoon salt, ½ teaspoon pepper and 1 teaspoon paprika and go from there.
- Air fry! Add your spuds to the air fryer making sure not to crowd them. Air fry in two batches if you need to.
Oven Instructions
Follow the air fried recipe up through step 3. Then transfer potatoes to a cookie sheet and bake in the oven at 425F for 15 minutes, shaking halfway.
Expert Tips
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: air fry leftovers at 400F for 3-5 minutes or until crispy and heated through.
- If time permits, feel free to soak the potatoes overnight to draw out as much starch as possible. This really does help to get the crispiest potato possible. Martha Stewart has a great resource on why you should keep cut potatoes in water you may want to reference.
- Make sure all pieces are diced evenly to ensure proper cooking.
FAQs
You can use any type of real potato for air fryer breakfast potatoes. I recommend baby red potatoes, however Yukon gold, Idaho or larger red ones work. You can even use frozen diced ones such as Ore Ida.
These take approximately 12-15 minutes took cook at 400F.
Although soaking them will remove some of the starch and help them to crisp even more, soaking is not required. Martha Stewart has a great resource on why you should keep cut potatoes in water you may want to reference.
This recipe calls for diced, however you can also cut them into slices (similar to these sweet potatoes) or cut them into home fries or wedges.
Related Recipes
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Air Fryer Breakfast Potatoes
Ingredients
- 1 pound red baby potatoes
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
Instructions
- Clean potatoes and dry them. Cut each in half, then half again, finally turning them for 3-4 more cuts horizontally.
- Add potatoes to a large bowl and drizzle them with olive oil. Season with salt, pepper and paprika.
- Add your potatoes to an air fryer sprayed with coconut oil cooking spray. Air fry at 400F for 12-15 minutes, shaking basket halfway through.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: air fry leftovers at 400F for 3-5 minutes or until crispy and heated through.
- If time permits, feel free to soak the potatoes overnight to draw out as much starch as possible. This really does help to get the crispiest potato possible.
- Make sure all pieces are diced evenly to ensure proper cooking.
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