Diced Breakfast Potatoes
gluten-freedairy-freeveganvegetarianwhole30breakfastsideSpray SurfaceKid-FriendlyMeal-Prep
Want super crispy breakfast potatoes? A cold water soak and thorough drying are key. This recipe delivers perfectly browned and crisp potato cubes every time. Get the full recipe and timing here.
Ingredients
- 2 medium russet or Yukon Gold potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Season it upPairs with Simple Salt & Pepper, Rosemary Garlic, or Smoked Paprika & Brown SugarSee all seasonings →
Steps
- 01Wash the potatoes. Peel if you want, or leave the skins on for extra texture.
- 02Cut into uniform 1/2-inch cubes. Uniform is the key word. Different sizes cook at different speeds and you end up with a mix of burnt and raw.
- 03Soak the cubes in cold water for 10 minutes. This removes surface starch and helps them crisp.
- 04Drain and pat very dry with paper towels.
- 05Toss with olive oil and all seasonings.
- 06Ready for the air fryer. Single layer, shake frequently.
The cold water soak and the thorough drying are the two steps that separate crispy breakfast potatoes from sad, soft potato cubes. Starch on the surface steams instead of crisping. Water on the surface does the same. Remove both and you get diner-style home fries.
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How to Air Fry It
- 01Preheat air fryer to 400°F (200°C).
- 02Wash and dice potatoes into small, uniform cubes.
- 03Toss potatoes with olive oil and the Simple Salt & Pepper or Rosemary Garlic seasoning.
- 04Place in the air fryer basket in a single layer.
- 05Cook for 15 minutes, shaking the basket vigorously halfway through.
- 06Check for tenderness and serve hot.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 5 days refrigerated. Reheat at 400°F (200°C) for 4-5 minutes. Potatoes re-crisp well at high heat.
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