Air Fryer Breakfast Potatoes Recipe

Potatoes: The main ingredient, providing a hearty base for the dish.

Olive oil: Adds richness and helps the potatoes crisp up in the air fryer.

Garlic powder: Infuses the potatoes with a savory, aromatic flavor.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity.

When preparing potatoes for this recipe, ensure they are diced uniformly to promote even cooking. Smaller, evenly-sized pieces will cook more consistently, resulting in a perfectly crispy exterior and a tender interior. Additionally, soaking the diced potatoes in cold water for about 30 minutes before seasoning can help remove excess starch, which contributes to a crispier texture. Make sure to pat them dry thoroughly before tossing them with olive oil and spices.

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

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

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile that can enhance the taste of the potatoes.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and complexity, giving the potatoes a spicier kick.

• salt - Substitute with sea salt: Sea salt can offer a slightly different texture and a more nuanced flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the dish.

• Allow the potatoes to cool completely before storing. This helps prevent 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 3-4 days.

• To reheat, preheat your air fryer to 350°F (175°C). Place the potatoes in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• 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.

• Transfer the frozen potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.

• Store in the freezer for up to 3 months. When ready to eat, reheat directly from frozen in the air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.

• Preheat your air fryer to 350°F (175°C). Place the leftover potatoes in the basket, ensuring they're in a single layer. Heat for 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 and toss in the potatoes. Stir occasionally for about 5-8 minutes until they're heated through and crispy.

• If you prefer using an oven, preheat it to 375°F (190°C). Spread the potatoes on a baking sheet in a single layer. Bake for 10-15 minutes, flipping them halfway through to ensure they reheat evenly and regain their crispiness.

• For a microwave option, place the potatoes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking and stirring halfway through. Note that this method may not keep them as crispy.

• To use a toaster oven, preheat it to 375°F (190°C). Arrange the potatoes on the toaster oven tray in a single layer. Heat for 10-12 minutes, turning them once to ensure they warm up evenly and stay crispy.

• Air fryer: A countertop appliance that cooks food by circulating hot air around it, perfect for making crispy and golden brown potatoes without deep frying.

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

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

• Measuring cups: Tools used to measure the exact amount of 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 for even cooking.

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

• Tongs: A tool used to shake the basket halfway through cooking to ensure the potatoes cook evenly.

• Serving dish: A dish used to serve the hot and crispy breakfast potatoes once they are done cooking.

Pre-chop 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: Create a spice blend ahead of time with garlic powder, paprika, salt, and black pepper to quickly season the potatoes.

Batch cooking: Cook a larger batch of breakfast potatoes and store leftovers in the fridge for quick reheating throughout the week.

Air fryer liners: Use air fryer liners to reduce cleanup time, allowing you to focus on cooking and enjoying your meal.