Air Fryer Seasoned Breakfast Potatoes
Diced potatoes soaked to rinse off surface starch, seasoned, and air fried until the outsides are crisp and the centers stay fluffy. Onion and pepper join partway through so they soften without scorching. They come out crisper than a skillet manages and use a fraction of the oil.
- Prep15 min
- Cook22 min
- Total45 min
- Serves4
AI-generated illustration
Ingredients
Method
- Soak the cubed Yukon Gold potatoes in cold water for 15 minutes, then drain and dry them thoroughly on a towel. The soak washes off loose starch and the drying is what lets them crisp instead of steam.
- Toss the dried potatoes with the olive oil, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until every cube is coated.
- Heat the air fryer to 400 degrees F (204 degrees C) and add the potatoes in as close to a single layer as the basket allows, cooking in two batches if it is small.
- Cook 14 minutes, shaking the basket hard every 5 minutes so the cubes rotate and brown on new faces.
- Add the onion and red bell pepper, shake to combine, and cook 8 minutes more, until the potatoes are deeply browned and crisp at the corners and the peppers have softened and charred at the edges.
- Tip everything onto a plate and taste for salt while still hot, which is when seasoning clings best.
Notes
- Overloading the basket is the single most common reason air fryer potatoes come out pale and soft.
- Russets give a fluffier interior and a slightly less creamy one; either works at the same timing.
