Air Fryer Breakfast Potatoes
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These air fryer breakfast potatoes are crispy on the outside, tender on the inside and ready in just 15 minutes with minimal oil. Better than diner-style potatoes and so much easier to make at home.
Breakfast potatoes are one of those things I genuinely look forward to on a slow weekend morning and I have made them more times than I can count. The problem with most breakfast potato recipes is they either take forever on the stovetop or come out soggy and underwhelming. The air fryer completely changed that!
After a lot of testing I landed on herbes de Provence as my go-to seasoning and it is the detail that takes these from basic to something that actually tastes like it came from a good brunch spot. Minimal oil, 15 minutes, and you get that perfect golden crunch without any of the grease.
I love making these alongside my cottage cheese scrambled eggs for a breakfast that feels way more special than the effort it actually takes. No air fryer? My easy oven roasted potatoes are a great alternative.
Table of Contents
- Why I Love These Air Fryer Breakfast Potatoes
- Ingredients Needed
- Variations
- How to Make Air Fryer Breakfast Potatoes
- Brittany’s Tips for the Best Breakfast Potatoes
- How to Serve Breakfast Potatoes
- How to Store Leftovers
- Frequently Asked Questions
- More Air Fryer Recipes to Try
- Crispy Air Fryer Breakfast Potatoes with Herbes de Provence Recipe
Why I Love These Air Fryer Breakfast Potatoes
- Ready in 15 minutes: By the time your coffee is brewed and your eggs are done these potatoes are ready to go. Speaking of eggs, my baked egg muffins are the perfect thing to make alongside these for an easy and satisfying breakfast all week long.
- The seasoning makes all the difference: Herbes de Provence gives these potatoes a flavor that goes so far beyond basic salt and pepper. It is the detail that makes people ask for the recipe every single time.
- Endlessly versatile: Serve them as a simple breakfast side, build them into a full brunch spread, or stuff them into a breakfast burrito. You can even turn them into a full sweet potato hash situation for something a little heartier.
“Amazing!!! Made them this morning and everyone loved them. Thank you!!!”
Ingredients Needed
- potatoes – russet, red or Yukon gold all work great here. Yukon gold are my personal favorite for breakfast potatoes because they have a naturally buttery flavor and crisp up beautifully. Whatever you choose make sure to cut them into even sized chunks so they cook at the same rate.
- olive oil or avocado oil – just half a tablespoon is all you need. The oil helps the potatoes crisp up and helps the seasonings stick. Do not be tempted to add more or the potatoes will turn out greasy rather than crispy.
- herbes de Provence – the secret ingredient that makes these taste like something from a real brunch spot. This classic French herb blend includes thyme, rosemary, savory, marjoram and oregano and it pairs beautifully with potatoes. Find it in the spice aisle of most grocery stores. Dried rosemary or Italian seasoning work as substitutes if needed.
- spices – sea salt, pepper, garlic powder and onion powder combine to bring out the flavor.
Variations
I love these crispy breakfast potatoes just as they are, but here are a few ideas to switch up the flavors:
- Potatoes O’Brien: Add diced red and green bell pepper and yellow onion for a colorful and flavorful twist on a classic.
- Extra garlicky: Skip the herbs and increase the garlic powder or add freshly minced garlic for serious garlic lovers.
- Spicy: Add half a teaspoon of paprika and a pinch of cayenne for a smoky kick. Top with your favorite hot sauce for extra heat.
- Cheesy potatoes: Sprinkle shredded cheddar or parmesan over the potatoes in the last few minutes of air frying for a melty cheesy finish.
How to Make Air Fryer Breakfast Potatoes
Wash, prep, season, and air fry! This recipe is as easy as it gets. And the best part? The air fryer does most of the work for you!
Step 1: Wash, cut the potatoes into cubes, then toss them in a bowl with olive oil and seasonings.
Step 2: Add potatoes to the air fryer in a single layer and cook for about 15 minutes.
Brittany’s Tips for the Best Breakfast Potatoes
- Cut everything the same size: This is the most important tip for perfectly cooked breakfast potatoes. If some pieces are larger than others you will end up with a mix of overcooked and undercooked potatoes on the same plate. Aim for roughly half inch chunks and be as consistent as possible.
- Do not overcrowd the basket: Give the potatoes space to crisp up properly. If they are too close together they will steam instead of getting that golden brown finish. Cook in batches if needed and trust me the extra few minutes are worth it.
- Transfer them immediately after cooking: Once done pull the potatoes out and plate them right away. Leaving them in the closed air fryer basket causes steam to build up which softens that crispy exterior you just worked for.
How to Serve Breakfast Potatoes
These potatoes are incredibly versatile and work with so many different breakfast and brunch situations:
- With eggs: Breakfast potatoes and eggs are a classic combination for a reason. Serve them alongside my dairy-free spinach quiche or my egg white omelette for a satisfying breakfast.
- As part of a big breakfast spread: Build a full brunch platter with eggs, your favorite breakfast meat and these potatoes front and center. Add my vegan tempeh bacon for a plant-based protein option that pairs beautifully.
- In a breakfast burrito: Toss the potatoes with my taco seasoning before air frying then stuff them into a warm tortilla with scrambled eggs, black beans, avocado and hot sauce. One of my favorite ways to use these on a busy morning.
How to Store Leftovers
Refrigerator: Store leftover breakfast potatoes in an airtight container in the fridge for up to 3 days.
Reheating: The air fryer is the best way to reheat these and get the crispy exterior back. Just pop them in at 375°F for 1 to 2 minutes. A toaster oven works great too. The microwave will work in a pinch but the potatoes will be softer.
Frequently Asked Questions
I prefer to use olive or avocado oil, but you can use any oil you’d like.
This depends on the temperature and the specific air fryer you have. I have the Ninja 4 qt air fryer and would recommend starting with 15 minutes at 400°F and adding more cooking time in one-minute increments as necessary.
If your air fryer potatoes are turning out soggy it is likely because you are over-crowding your air fryer basket or using too much oil. Also, once your potatoes are done cooking, transfer them to a place and don’t leave them in the air fryer closed otherwise they will soften from steam. Another tip is to season your potatoes right before cooking. If potatoes sit too long with salt, it will draw out moisture and inhibit the crisping process.
If your potatoes aren’t crisping up the way you’d like it’s likely because your air fryer is over-crowded or you cut them unevenly. I suggest cutting them all as close to the same size as possible. This will ensure that they are evenly cooked and browned.
Of course! If you prefer to peel your potatoes before cutting and air frying them, feel free. Keeping the skin on saves time, adds texture and doubles the potato’s fiber content.
More Air Fryer Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Crispy Air Fryer Breakfast Potatoes with Herbes de Provence
Ingredients
- 1 russet potato or 2-3 medium red or gold potatoes, cut into ½ inch chunks (about 2 cups)
- ½ Tablespoon olive oil, or avocado oil
- ½ teaspoon herbes de provence or dried rosemary
- ¼ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon ground pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Wash and cut potatoes into even chunks, about ½ inch. Try to make all the potatoes about the same size so that they cook evenly. You’ll want about 2 cups of potatoes.1 russet potato or 2-3 medium red or gold potatoes
- Add potatoes to a large mixing bowl with oil and seasonings. Toss until potatoes are fully coated.½ Tablespoon olive oil, ½ teaspoon herbes de provence or dried rosemary, ¼ teaspoon fine sea salt, ¼ teaspoon ground pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Preheat air fryer if required. Add potatoes to the air fryer in a single layer and cook on 400°F for about 15 minutes, tossing every 5 minutes. Watch them closely in the last 2-3 minutes to make sure they don’t burn.
- Serve potatoes immediately.
Notes
- No air fryer? No worries! Try my easy oven roasted potatoes instead.
- Storage: Add any leftover potatoes to an airtight sealed container and place in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
So simple and delicious! Subbed paprika for rosemary, and even my pickiest child enjoyed!
We have made these at least a dozen times. The last time was for my daughter’s 13th birthday sleepover with a bunch of her friends. Everyone loved them. My husband is just amazed at how delicious they are considering the recipe only calls for 1/2 Tbsp of oil. We always double the recipe so there are leftovers.
Ah YAY! I love hearing that this recipe is a hit, Christine. Thank you so much for sharing your review & star rating, I really appreciate it!
Amazing!!! Made them this morning and everyone loved them. Thank you!!!