These crispy seasoned air fryer breakfast potatoes feature a "secret" ingredient for extra flavorful home fries! Delicious, fast to make, and lighter on oil. This easy recipe is always a hit at the breakfast table. (Vegan, Gluten Free)
Prep potatoes: Dice potatoes into ½-inch cubes (1.3 cm). Add potatoes to a large bowl. Drizzle with the olive oil and toss until well coated.
Season: Add dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Toss until evenly mixed.
Bake: Spread seasoned potatoes into a single layer in an air fryer basket (see note 2). Bake in an air fryer (no need to preheat) at 400°F (200°C), until golden brown, about 20 minutes, shaking the basket halfway through. (Cooking time varies based on the size of the potatoes).
Serve: Taste and season with more salt and pepper if needed. Serve hot, with sauce, if desired (see note 3).
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Notes
Potatoes: About 5 cups diced. Yukon Gold will yield flavorful, almost buttery tasting home fries that definitely don't need to be peeled (the skin has flavor too!). But if you want the crispiest home fries, choose Russet potatoes. See the post for a detailed comparison of these two potatoes.
Don't overcrowd basket: If there's some potatoes overlapping, that's okay, just make sure to vigorously shake the basket halfway through. If doubling the recipe, bake in two batches.
Vegetable variation: You can add up to 1.5 cups of diced onion and/or bell pepper, but be aware they introduce moisture, so the potatoes won't be as crisp. If adding vegetables, let the potatoes bake in the air fryer alone for 10 minutes. Toss the diced vegetables with a bit of oil (about 1 teaspoon), add them to the basket, shake to mix, then air fry for another 10 to 15 minutes until the potatoes are cooked through and golden brown.
Storage & reheating tips: Refrigerate extra breakfast potatoes in a resealable container. Reheat in an air fryer at 400°F (200°C) for 5 minutes or until heated through.