Ingredients
1 1/2 lbs russet or Yukon gold potatoes, diced into 3/4-inch cubes
1 1/2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Optional garnish: chopped parsley or green onions
Instructions
Prep the potatoes: Wash and dice potatoes into evenly sized cubes. Pat dry with a clean kitchen towel.
Season: Add potatoes to a large bowl. Toss with olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
Air fry: Preheat air fryer to 400°F (200°C). Add potatoes in a single layer (cook in batches if needed).
Cook: Air fry for 18–22 minutes, shaking the basket every 6–7 minutes, until golden brown and crispy.
Serve: Garnish if desired and serve hot.
Notes
Cooking Tips
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Dry potatoes = crispier results: Removing excess moisture is key.
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Don’t overcrowd: Air circulation is essential for even browning.
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Shake often: This ensures all sides crisp evenly.
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Use Yukon golds for a creamier interior or russets for extra crunch.
Variations
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Breakfast Seasoned Potatoes: Add ½ teaspoon smoked paprika and a pinch of cayenne.
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Herb & Garlic: Toss with fresh rosemary or thyme after cooking.
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Cheesy Breakfast Cubes: Sprinkle with grated parmesan immediately after air frying.
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Southwest Style: Add chili powder and cumin, then finish with a squeeze of lime.
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Loaded Breakfast Potatoes: Top with scrambled eggs, shredded cheese, and crumbled bacon.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sodium: 280mg
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g