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Crispy Air Fryer Breakfast Potatoes

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Start your day off right with these flavorful air fryer breakfast potatoes. They’re crispy on the outside, tender on the inside, ready in less than 30 minutes and made with simple ingredients.

These seasoned potatoes are the perfect side dish for breakfast or any time you want to level up your potato craving. And they’re easy to make in the air fryer.

Air fryer breakfast potatoes and peppers on a white platter.

Cooking them in the air fryer not only speeds up the cooking process but it gives you that perfectly golden exterior you expect from this breakfast staple. And you’ll use minimal oil compared to deep frying or making them in a skillet.

All this to say, air frying is a healthier way to enjoy your favorite foods, plus the cleanup is a lot easier.

And it’s the only way we cook homemade chips, baked potatoes, and tater tots now!

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New to air frying? Get the low down on maximizing your usage of this amazing small appliance, including easy clean up tips, with our best air fryer tips for beginners.

Ingredients needed to make Air Fryer Breakfast Potatoes.
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Ingredients

  • bell peppers – I used green and red but you can use any or all of the colors. 
  • potatoes – we used Russet potatoes.
  • spices – garlic powder, onion powder, salt, black pepper, parsley, chili powder.
  • olive oil – helps get the potatoes crispy and helps the seasoning stick to the spuds. 

How to Make Crispy Air Fryer Breakfast Potatoes

Side by side images of peppers in a bowl and chopped potatoes on a cutting board next to a knife with text overlay.

Rinse and dry off the peppers and potatoes before starting. 

Remove the seeds and stems from the peppers and chop into small pieces, then set aside. 

Dice the potatoes into about 1/2 inch cubes.

Two images of a mixing bowl with potatoes and peppers drizzled with oil and spices in a mixing bowl with text overlay.

Place the diced potatoes and peppers in a large bowl. Mix the spices in a small bowl.

Preheat the air fryer to 400 degrees F.

Two images of seasoning added to potato pepper mixture and seasoning stirred into peppers and potatoes with a wooden spoon with text overlay.

Drizzle the oil over the peppers and potatoes. Then add the seasonings and toss so they are coated evenly. 

Spray the air fryer basket lightly with oil (I use an oil mister) and place the potatoes in. 

Side by side images of an air fryer with Breakfast Potatoes in it and Air Fryer Breakfast Potatoes after they have been cooked with text overlay.

Air fry for 18 minutes, shaking the basket every 3-4 minutes, until the potatoes are golden brown. 

Transfer to a serving platter and cool slightly. 

Serve with your favorite breakfast or use them with breakfast taco and burritos. 

Tips for Making

  • The potatoes can be peeled or unpeeled, whichever you prefer. 
  • Try to dice the potatoes equal-sized pieces so they cook evenly. 
  • I don’t soak the potatoes before air frying. 
  • Season the potatoes just before cooking so they are crispy. Adding the spices too soon will draw the moisture out, giving you soggy potatoes. 
  • The potatoes don’t have to be in a single layer, but don’t overcrowd the basket or they’ll be steamed rather than crispy.
Crispy breakfast potatoes and peppers on a white rectangular plate with a large serving fork.

Substitutions and Variations

  • Yukon gold potatoes, red potatoes or baby potatoes can be swapped for the Russets. 
  • Less spicy: omit the chili powder.
  • Spicier: add more chili powder or a dash of cayenne pepper. 
  • Fresh herbs: use your favorite like thyme or rosemary if desired. 
  • Sweet potatoes: use this same recipe to make diced savory sweet potatoes.
  • Onions: mix in red onions or sweet onions for more flavor.

What to Serve With Roasted Potatoes

These roasted potatoes are the perfect breakfast side to accompany a sunny-side-up egg, muffins, or a tasty Monte Cristo sandwich. Kids love them paired with French toast sticks and fresh fruit.

You can also use them to make breakfast tacos, burritos, or as a base in a breakfast bowl topped with scrambled eggs, sour cream and chives.

Need more help? Check out our favorite air fryer accessories, best oils to use and tips for choosing the right air fryer. This is the air fryer model I’m currently using.

How to Store

Keep leftover air-fried potatoes for 4-5 days in an airtight container in the refrigerator. 

Reheat in the oven or air fryer for 3-5 minutes at 400 degrees F. 

With their crispy exterior and fluffy interior, crispy Air Fryer Breakfast Potatoes are the perfect bite. So go ahead, give this recipe a try and start your day with this tasty breakfast staple.

**Save the Air Fryer Breakfast Potatoes Recipe for Later**

Front view of Air Fryer Breakfast Potatoes on a white platter with text overlay.

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Air fried breakfast potatoes and peppers on a white platter.

Air Fryer Breakfast Potatoes

Start your day off right with these flavorful air fryer breakfast potatoes. They're crispy on the outside, tender on the inside, ready in less than 30 minutes and made with simple ingredients.
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Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4
Calories: 136kcal
Author: Lori @ A Reinvented Mom

Ingredients

  • 2 medium bell peppers, any colors
  • 2 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon parsley
  • 1/2 teaspoon chili powder

Instructions

  • Rinse the peppers and potatoes under cold water and pat dry with paper towels.
  • Prepare the peppers by removing the stem and seed pod. Chop into 1/4”-1/2” pieces and set aside.
  • Chop the potatoes into 1/4”-1/2” pieces.
  • Place chopped potatoes and peppers in a large mixing bowl and stir to mix.
  • Preheat your air fryer to 400 degrees F.
  • Drizzle the potatoes and peppers with the oil and toss until they are fully coated.
  • Mix all the spices together in a small bowl, then generously season the potato pepper mixture.
  • Lightly mist the air fryer basket with oil and transfer potatoes into the basket. Give the basket a good shake to settle the potatoes and peppers.
  • Cook for 18 minutes, vigorously shaking the basket every 3-4 minutes, until the potatoes are soft and golden brown.
  • Transfer the cooked potatoes to a serving bowl or plate and allow to cool for a couple of minutes before serving.
  • Serve with your favorite breakfast, use as a filling for breakfast tacos and burritos or as a base for breakfast bowls.

Notes

  • Yukon Gold or red potatoes can be substituted for the Russets.
  • Potatoes can be unpeeled or peeled.
  • Cut the potatoes and peppers in equal-sized pieces for even cooking.
  • Omit the chili powder for a less spicy dish.
  • Season the potatoes right before cooking. Seasoning too early allows the salt to draw out the moisture in the potatoes and they’ll be less crispy.
  • It’s OK to pile the potatoes in the basket but avoid overcrowding them. If too crowded they’ll steam and won’t be as crispy.
  • Store leftover potatoes in an airtight container in the refrigerator for 4-5 days. Reheat in the air fryer or oven at 400 degrees F for 3-5 minutes.
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Nutritional Estimate

Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 304mg | Potassium: 597mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2024IU | Vitamin C: 84mg | Calcium: 24mg | Iron: 1mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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