Make perfectly crispy breakfast potatoes in your air fryer using paprika for color and flavor. This recipe focuses on achieving a crunchy exterior without deep frying.
Author:Ahazzam
Prep Time:35 min
Cook Time:25 min
Total Time:60 min
Yield:4 servings
Category:Breakfast Side
Method:Air Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs Russet potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Wash and cut the potatoes into uniform 1/2-inch cubes. Do not peel them.
Place the potato cubes in a bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes excess starch and helps them crisp.
Drain the potatoes thoroughly and pat them completely dry using paper towels or a clean kitchen cloth. Dryness is key for crispiness.
In the same bowl, toss the dry potatoes with olive oil until lightly coated.
In a small bowl, mix together the smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper.
Sprinkle the seasoning mix over the oiled potatoes and toss until every piece is evenly coated.
Preheat your air fryer to 400°F (200°C) for 5 minutes.
Place the seasoned potatoes in the air fryer basket in a single layer, or in a small batch if necessary. Do not overcrowd the basket.
Air fry for 15 minutes. Shake the basket well.
Continue to air fry for another 5 to 10 minutes, shaking every 5 minutes, until the potatoes are golden brown and crunchy to your liking.
Remove from the air fryer and serve immediately.
Notes
Soaking the potatoes in cold water for 30 minutes significantly improves the final crispiness.
Ensure the potatoes are completely dry before adding oil and seasoning; moisture prevents crisping.
For the best results, cook the potatoes in a single layer or in small batches. Overfilling the basket steams the potatoes instead of crisping them.