★ Did you make this recipe? Please give it a star rating below!
Air Fryer Breakfast Potatoes
Air fryer breakfast potatoes are easy to make, perfect for breakfast, lunch, dinner or brunch. This healthy roasted potatoes and onion cooked in the air fryer are ready in under 30 minutes. This recipe is vegan, gluten free, dairy free or Whole30 friendly.
Wash and dry the potatoes. Cut into 1/2 - 1 inch cubes. Cut the potatoes in half lengthwise the lay them flat on the cutting board. Then cut the potato in logs then cut into cubes.
Chop the onion into cubes. Cut the onion n half lengthwise. Peel the onion then cut it into logs then into cubes.
Add the potatoes and onion to a large bowl. Add the olive oil and spices and stir well.
Pour the potato and onion mixture into the air fryer basket. Cook at 400F for 23 minutes.
After 10 minutes, pause the air fryer and shake well. During the last 13 minutes pause and shake the basket 3-4 more times.
No need to peel the potatoes before roasting, just make sure they are clean before chopping into cubes.
Use whatever spices you love. This spice blend helps to create roasted potatoes and onions that will pair well with just about anything.
If you need to double the recipe, make it in batches. Overcrowding the air fryer basket will make it almost impossible for the potatoes to cook evenly.
Cut the potatoes into even size pieces to ensure they cook at the same time. Having really large cubes and smaller cubes can cause some of the potatoes to be overcooked while some are still raw on the inside.
Be sure to shake the basket often after the first 10 minutes of cooking to ensure all the potatoes and onions get nice and caramelized in the air fryer. The larger the air fryer basket, the less you have to shake them.
Coat the potatoes well in oil before cooking. I recommend doing this in a separate bowl so that you can be sure that everything is well coated. This helps the potatoes really crisp up on the outside as they are cooking.
Other spices
Ranch – omit the thyme and paprika and add 1 tablespoon dried chives, 1 teaspoon dried parsley and ½ teaspoon dried dill.
Smoky – add ½ teaspoon smoked paprika or cumin (or both)
Spicy – add ¼ - ½ teaspoon of red pepper flakes or cayenne pepper
Taco – omit the dried thyme and add 2 teaspoons chili powder and ½ teaspoon cumin
Curry – omit the dried thyme and add ½ tablespoon curry powder and ½ teaspoon cumin
Italian – omit the dried thyme and add 1 tablespoon italian seasoning
Greek – omit the paprika and thyme and add 1 tablespoon italian seasoning, ½ teaspoon oregano and squeeze with the juice of half a lemon after cooking.
Storing leftovers
Fridge: Store leftover roasted potatoes and onions in an airtight container in the fridge for up to 5 days. Note: the potatoes lose their crispy exterior quickly after cooking and especially when stored in the fridge, but you can re-crisp them up on the stove or in the air fryer when reheating.
Reheat in the air fryer at 375F for 5-7 minutes
Reheat on the stove in a preheated skillet over medium heat for 5-8 minutes or so or until heated through (be sure to drizzle with some additional olive oil to get them super crispy).
Reheat in the microwave for 1-2 minutes. This will not create a crisply exterior for the potatoes but will heat them through.
Freezer: You can freeze leftovers, however I would not recommend it because the potatoes will get a slightly different texture when defrosted. If you have to freeze them (up to 3 months in a freezer safe bag or container), use the leftovers in casseroles or frittatas so that you don’t notice the texture as much.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
175
Fat
4
g
Carbohydrates
33
g
Fiber
4
g
Sugar
3
g
Protein
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
SHARE THIS POST!
If you liked this post, share it with your friends and family!
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!