These crispy, creamy Air Fryer Breakfast Potatoes taste just like the potatoes you’d get from your favorite brunch restaurant. Ready in less than 20 minutes, enjoy these super flavorful, bite-size potatoes with all of your breakfast favorites like eggs, sausage, or bacon.
The air fryer makes the best breakfast potatoes. They cook faster, crisp perfectly, and require way less oil than regular diner-style breakfast potatoes. But, truth be told, I am very particular about breakfast potatoes. So much so that I usually pass on these crispy little bite-size spuds from even the best local diners or brunch spots because, usually, something’s amiss.
For example, they’re bland and boring. Now, potatoes are great, but they need to be seasoned. And not just your average seasoning. Oh no. Where I come from, potatoes need to be seasoned like you mean it. I come from two midwestern parents. We were a salt and butter (on everything), meat and potato family. We always mean it.
I also firmly believe that the best breakfast potatoes are made with Yukon gold potatoes or another type of waxy potato (i.e., baby or red potatoes). The insides may not be as fluffy, but they are so much more flavorful – naturally. Starchy Russet potatoes will give you crispier outsides with fluffy insides, but the inside fluffy part without any seasoning isn’t as flavorful.
Now that I’ve flooded you with my very strong opinions about breakfast potatoes, let us discuss making them.
What Air Fryer do I use to make breakfast potatoes?
I own and highly recommend the COSORI Air Fryer. It’s super easy to use and works great. That said, any air fryer will work, just be sure to follow the instructions found in the user manual.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
You only need just seven ingredients to make these air fryer breakfast potatoes (aka home fries): potatoes, oil, garlic powder, onion powder, salt, paprika, and black pepper.
What type of potato should I use to make breakfast potatoes?
This recipe is most commonly made with either Yukon gold potatoes or Russet potatoes. Waxy potatoes like Yukon gold, yellow, Idaho, red, or baby potatoes have a firmer texture. They have less fluffy insides but are more flavorful overall and usually hold their shape after being cooked. Starchy potatoes like Russets are the go-to for recipes like baked potatoes. They yield a crispy exterior and fluffy inside. For more information about potatoes, check out these articles:
How to Make Air Fryer Breakfast Potatoes
1. Preheat your air fryer to 400 degrees F and spray the basket with non-stick cooking spray.
2. Toss the potatoes in the oil and seasonings in a large bowl until evenly coated.
3. Transfer the prepared potatoes to the air fryer basket in a single layer. This allows them to cook evenly, crisp around the edges and prevents them from steaming. Cook them in batches if you have more potatoes than room in the air fryer basket.
4. Air fry the potatoes at 400℉ for 10 minutes, then remove the basket and gently toss or flip the potatoes. Arrange them back into a single layer before returning the basket and cooking for an additional 8-10 minutes.
5. You will know your potatoes are done when they are golden brown, crisp along the edges, and soft on the inside.
6. Repeat if needed and season with additional salt and black pepper to taste.
How to Serve Crispy Air Fryer Breakfast Potatoes
I like to enjoy these seasoned bite-size potatoes with all the usual breakfast foods, from bacon and eggs to sausage and gravy. For a heavier brunch-type meal, try serving alongside chicken fried chicken with gravy, your favorite meat and veggie-filled omelet, or eggs benedict (with extra hollandaise sauce, of course). Or, skip the breakfast idea altogether and serve them dipped into your favorite sauces like ketchup, garlic aioli, nacho cheese sauce, or chipotle cream sauce.
Storage
Allow the potatoes to cool completely before transferring to an airtight container. Place in the refrigerator for up to 3-5 days. The best way to reheat these potatoes to revive some of their crispiness is in the air fryer or oven. Be sure to reheat in a single layer for optimal crisping.
Can you freeze leftover Air Fryer Breakfast Potatoes?
Yes, but remember that freezing may alter their texture after thawing and reheating. To freeze, place the cooled potatoes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen potatoes to a large ziplock bag or container and place them in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
More Air Fryer Recipes
- Air Fryer Chicken Legs
- Air Fryer Chicken Wings
- Air Fryer Baked Potatoes
- Air Fryer French Fries
- Air Fryer Salmon
- Air Fryer Whole Chicken
If you try making this Air Fryer Breakfast Potatoes Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Air Fryer Breakfast Potatoes Recipe
Equipment
Ingredients
- 1 pound Yukon gold potatoes - diced into 1-inch cubes, see notes
- 2 tablespoon vegetable oil - i.e., canola oil, peanut oil, etc.
- 1½ teaspoon salt - (feel free to use less salt if desired)
- 1 teaspoon Ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Preheat your air fryer to 400 degrees F and spray the basket with non-stick cooking spray.
- Toss the diced potatoes with the oil and seasoning in a large bowl until completely and evenly coated.
- Transfer the potatoes to your air fryer basket (see notes) in a single, non-overlapping layer (this will allow them to cook evenly, crisp around the edges, and prevent them from steaming).
- Air fry the potatoes at 400℉ for 10 minutes, then remove the basket and gently toss or flip the potatoes. Arrange them back into a single layer before returning the basket in place and cooking for an additional 8-10 minutes or until fork tender and crisp around the edges.
- Season with additional salt and black pepper to taste. Garnish with fresh chopped parsley, if desired.
Jessica’s Notes
- This recipe is both vegan and gluten-free, as written.
- What type of potato should you use? Breakfast potatoes (aka home fries) can be made with any potato. However, if you’re looking for super crispy edges and fluffy, pillowy centers, then Russet potatoes are the ones for you. For best results, soak your diced potatoes in a large bowl of cold water for at least an hour before drying them with paper towels and proceeding with the recipe. As shown in this recipe, Yukon gold potatoes are another excellent choice. While they may not get as crispy as Russets, they still crisp up nicely and come with a rich, buttery inside. They have a medium starch content, so they hold their shape better and are less likely to fall apart.
- I own the COSORI Air Fryer and use it to make almost all of the recipes shown on this website – highly recommended!
- Optional additions: Veggies like diced red onion or bell peppers, chili powder, cayenne, or hot sauce for some kick, or parmesan cheese.
- Storage: Keep leftovers stored in an airtight container for up to 3 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I made this recipe yesterday. I chopped the potatoes into 1/2″ pieces because we prefer bite sized. I worried that they would over cook since it was smaller than the recipe called for but they came out perfectly crispy on the outside and still soft on the inside.
I did use russetts and followed the tip to soak in water first, which was great because I prepped the evening before and put the potatoes in the fridge overnight to soak.
My major error was that the amount of spices called for looked like a LOT compared to a little pound of potatoes, so I didn’t add all of it. I had premixed the dry spices so I was ready to go in the morning. They were still delicious but I could tell the amount of spices called for would have been right. I’ll trust the chef next time!
I’m glad to hear your breakfast potatoes turned out crispy and delicious despite the smaller cuts! I appreciate you noting your experience with the spices. Itโs common to be cautious with seasoning, but I’m pleased you’re open to trying the full amount next time to capture the intended flavor fully. Thanks for your feedback!