A few months back I shared my recipe for oven roasted breakfast potatoes that are so easy to make, you can busy yourself with more pressing matters while they cook. Since that time I’ve fallen hard for my air fryer. Of course, I had to see if I could make breakfast-style air fryer potatoes that were every bit as good. Mission accomplished!
(New to air fryers? Check out this post with the most common questions.)
These breakfast-style air fryer potatoes are made in basically two steps. First, the potatoes get a turn in the air fryer to get partially done since they are on the hardy side of the veg world. Then chopped onions and bell peppers are added, and the potatoes cook for a while longer, until everything is nice and toasty.
Remember, when it comes to potato pieces, size matters. I recommend chopping everything in even pieces, so that it all cooks in the same amount of time. You don’t want tiny bits of overdone potato along with big sections of raw potato. That’s just sad.
(Shortcut tip: If you’re ever in a big hurry, make a half batch and/or cut the potatoes small, and shorten the cooking time. I made a half batch of these air fryer potatoes for David’s lunch one day, cut the potatoes quite small, and they were ready to go in about 10 or 15 minutes.)
So because timing can vary depending on how big or small you chop the potatoes, use the timing in the recipe as a general guideline. Keep an eye on the potatoes, and don’t be afraid to add more or less time as needed. Trust your instincts!
I served these breakfast-style air fryer potatoes with seitan bacon, eggy tofu, and sautéed Brussels sprouts. They’re also wonderful in an Austin breakfast platter with refried beans, scrambled tofu, and guacamole.
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