Air Fryer Home Fries (Crispy Breakfast Potatoes)
These crispy air fryer home fries are golden on the outside, fluffy on the inside, and wildly easy to love. Made with baby potatoes, red onion, and a simple seasoning blend, they crisp up beautifully in under 20 minutes. Serve them with a tofu scramble or pile them into a breakfast burrito—either way, they give weekend brunch energy, anytime.
Servings: 4 servings
Calories: 162kcal
Ingredients
- 1½ pounds baby potatoes or 2 large potatoes
- 1 small red onion
- ½ tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika sweet, smoked, or regular
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Wash and scrub the potatoes.
- Steam potatoes in the microwave (all baby ones together or 1 large on high for 5 minutes), in a pot with a steamer basket (add 1 inch of water, add potatoes to basket, cover, bring to a boil, and let steam for about 10 minutes) or in the Instant Pot (5 minutes on high pressure followed by a natural release).
- Let the potatoes cool for about 5 minutes before cutting.
- While you’re waiting for the potatoes to cool down, remove the outside onion skin and roughly dice the onions. Place into a mixing bowl.
- Preheat the air fryer at 400 degrees for 5 minutes.
- While the air fryer is heating up and when potatoes are cooled, cut the potatoes into medium-sized chunks.
- Add the potatoes to the onions in the mixing bowl, mix in the olive oil and spices.
- Add the potatoes and onions to the air fryer basket in a single layer, if possible, and cook at 400 degrees for 8 minutes.
- Stir the potatoes and onions and cook at the same temperature for another 6-8 minutes, or until desired crispiness.
Notes
Storage & Reheating
- Fridge or freezer? These store beautifully. Pop leftovers in an airtight container and refrigerate for 3–4 days, or freeze in a single layer inside a freezer-safe container or silicone bag for up to 3 months.
- How to reheat: Skip the microwave—just toss them straight into a preheated air fryer at 400°F for 5–8 minutes. They’ll crisp right back up like magic.
Recipe Swaps & Shortcuts
- Oil-free option: You can skip the oil or use a quick spritz before air frying. They’ll still crisp around the edges, but expect a lighter texture and less browning overall. For best results, keep the pieces small and don’t skip the steam step—it helps the inside stay soft without drying out.
- Sensitive to spice? Stick with salt, pepper, and garlic powder—or go totally plain and season after cooking.
- Make-ahead tip: Steam your potatoes 1–2 days in advance and stash them in the fridge. Let them come to room temp before chopping so they brown evenly in the air fryer.
- No onions? No problem. Swap in chopped bell pepper or mushrooms, or sprinkle with fresh herbs like rosemary after cooking.
- Small air fryer? Cook in batches. If the basket’s too full, the potatoes will steam instead of crisp. Give them space to breathe.
Nutrition
Calories: 162kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 778mg | Fiber: 4g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 36mg | Calcium: 29mg | Iron: 2mg