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Golden-brown air fryer potatoes arranged on a serving dish, perfectly cooked and garnished with fresh parsley and rosemary sprigs

Air Fryer Breakfast Potatoes: Crispy Morning Perfection

These air fryer breakfast potatoes are crispy on the outside, fluffy on the inside, and a healthier alternative to deep-fried options. Perfect for busy mornings or a flavorful addition to brunch, they're gluten-free, paleo, vegan, and Whole30 complian
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, bruncch, Side Dish
Cuisine American
Servings 4
Calories 141 kcal

Equipment

  • - Air fryer
  • - Mixing bowl
  • - Cutting board
  • - Knife

Ingredients
  

  • - 2 lbs Yukon Gold potatoes
  • - 3 tbsp extra light olive oil
  • - 1 tsp sea salt
  • - 1/4 tsp black pepper
  • - 1 tsp paprika
  • - 1 tsp garlic powder optional
  • - 1 tsp onion powder optional
  • - Fresh parsley optional, for garnish

Instructions
 

  • **Prep the Potatoes**:
  • - Wash and dry potatoes thoroughly.
  • - Cut into 1-inch cubes for even cooking.
  • **Soak and Dry**:
  • - Soak cut potatoes in cold water for 15–20 minutes to remove excess starch.
  • - Drain and pat dry with a clean towel.
  • **Season**:
  • - In a large mixing bowl, combine potatoes with olive oil, sea salt, black pepper, paprika, garlic powder, and onion powder. Mix until evenly coated.
  • **Cook**:
  • - Preheat the air fryer to 400°F (200°C).
  • - Place the seasoned potatoes in a single layer in the air fryer basket. Avoid overcrowding.
  • - Cook for 12–15 minutes, shaking the basket halfway through.
  • **Crisp**:
  • - For extra crispiness, cook for an additional 2–3 minutes or use the broil function for 1 minute.
  • **Serve**:
  • - Garnish with fresh parsley (if desired) and serve hot. Pair with eggs, bacon, or any breakfast favorite.