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Air Fryer Breakfast Potatoes With Paprika - Crispy, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds potatoes (Yukon Gold or red potatoes work best; russets also work if that’s what you have)
  • 1.5 tablespoons olive oil (or avocado oil)
  • 1.5 teaspoons smoked paprika (or sweet paprika if you prefer less smokiness)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 to 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Optional: 1/4 teaspoon dried thyme or dried rosemary
  • Optional add-ins: 1/2 small red onion, diced; 1/2 red bell pepper, diced
  • To finish: Fresh parsley or chives, chopped (optional)

Method
 

  1. Preheat the air fryer to 400°F (200°C). A hot basket helps the potatoes crisp up from the start.
  2. Prep the potatoes. Scrub well. You can peel them, but leaving the skin adds texture. Cut into 1/2-inch cubes so they cook evenly and crisp nicely.
  3. Soak briefly (optional but helpful). For extra crispiness, soak the cubed potatoes in cold water for 10 minutes to remove some starch. Drain and pat very dry with a clean towel. Dry potatoes are key to good browning.
  4. Season. In a large bowl, toss potatoes with the oil, paprika, garlic powder, onion powder, salt, pepper, and any dried herbs. If adding onions or peppers, toss them in now so they can caramelize alongside the potatoes.
  5. Load the basket. Spread the potatoes in a single layer. A little overlap is fine, but don’t mound them up. Cook in batches if needed for best results.
  6. Air fry for 15–18 minutes. Shake the basket or stir halfway through. Start checking at 14 minutes. They’re done when edges are deeply golden and the centers are tender.
  7. Taste and finish. Sprinkle a pinch of salt if needed. Add chopped parsley or chives for a fresh pop. Serve hot.