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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.
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Breakfast, Side Dish
Cuisine:
American
Servings:
4
Calories:
136
kcal
Author:
Lori @ A Reinvented Mom
Equipment
Air fryer
Oil mister
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.
Nutrition
Calories:
136
kcal
|
Carbohydrates:
24
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
304
mg
|
Potassium:
597
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
2024
IU
|
Vitamin C:
84
mg
|
Calcium:
24
mg
|
Iron:
1
mg