Air Fryer Breakfast Potatoes Recipe

Potatoes: The main ingredient, providing a hearty and satisfying base.

Olive oil: Helps to crisp up the potatoes and adds a subtle richness.

Garlic powder: Adds a savory and aromatic flavor to the potatoes.

Paprika: Gives a mild, sweet peppery taste and a beautiful color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

To achieve perfectly crispy potatoes in your air fryer, make sure to cut them into uniform dices. This ensures even cooking and prevents some pieces from being undercooked while others are overdone. Additionally, after tossing the potatoes with olive oil and seasonings, let them sit for a few minutes. This allows the flavors to penetrate the potatoes more deeply, resulting in a more flavorful dish.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and are rich in vitamins A and C.

• diced potatoes - Substitute with cauliflower florets: Cauliflower is a low-carb alternative that roasts well and absorbs flavors nicely.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for air frying.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and also has a high smoke point suitable for air frying.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile to the dish.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and complexity to the dish.

• paprika - Substitute with smoked paprika: Smoked paprika provides a smoky flavor that enhances the overall taste of the potatoes.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• salt - Substitute with sea salt: Sea salt offers a different texture and can provide a more nuanced salty flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat and flavor profile, often described as more earthy.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick to the dish, enhancing its overall flavor.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. For best results, use a container that fits the amount of potatoes snugly to minimize air exposure.
• Store the container in the refrigerator. The potatoes will stay fresh for up to 4 days.
• For freezing, spread the cooled potatoes on a baking sheet in a single layer. This prevents them from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the potatoes are frozen solid.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to reheat, preheat your air fryer to 375°F (190°C). Place the frozen potatoes in the air fryer basket and cook for 10-15 minutes, shaking the basket halfway through.
• Alternatively, you can reheat the potatoes in an oven preheated to 375°F (190°C) for about 15-20 minutes, or until heated through and crispy.

• Preheat your oven to 350°F (175°C). Spread the leftover potatoes on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes until they are heated through and crispy.

• Use your air fryer for a quick reheat. Preheat the air fryer to 350°F (175°C). Place the potatoes in the basket, ensuring they are in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the potatoes and cook, stirring occasionally, for about 5-8 minutes until they are heated through and crispy.

• If you have a microwave, place the potatoes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking and stirring halfway through to ensure even heating. Note that this method may not keep them as crispy as other methods.

• For a toaster oven, preheat to 350°F (175°C). Spread the potatoes on the toaster oven tray in a single layer. Heat for about 10 minutes, checking halfway through to ensure they are warming evenly.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food, perfect for making crispy breakfast potatoes without deep frying.

• Mixing bowl: A large bowl used to combine the diced potatoes with olive oil and seasonings.

• Measuring spoons: Tools used to measure out the garlic powder, paprika, salt, and black pepper accurately.

• Measuring cups: Tools used to measure the diced potatoes and olive oil.

• Spatula: A utensil used to toss the potatoes in the mixing bowl to ensure they are evenly coated with the seasoning.

• Knife: A sharp tool used to dice the potatoes into uniform pieces.

• Cutting board: A flat surface used to safely chop and dice the potatoes.

• Tongs: A utensil used to shake the basket halfway through cooking for even results.

• Serving dish: A plate or bowl used to serve the hot, crispy breakfast potatoes.

Pre-chop the potatoes: Dice the potatoes the night before and store them in water in the fridge to save time in the morning.

Use pre-mixed spices: Prepare a spice blend in advance to quickly season the potatoes.

Batch cooking: Cook a larger batch of breakfast potatoes and reheat them throughout the week.

Air fryer liners: Use air fryer liners to reduce cleanup time.

Quick preheat: Start preheating the air fryer while you’re seasoning the potatoes to save a few minutes.