Air fryer recipe · Breakfast
Herby Breakfast Potatoes
Crisp-edged potato cubes tossed in smoky paprika and herbs, fluffy in the centre.
- 22 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 120kcal
- 1.9 gprotein
- 19.1 gcarbs
- 4.3 gfat
- 2.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes, diced3 medium
- Olive oil1.5 tbsp
- Smoked paprika1 tsp
- Garlic powder1/2 tsp
- Dried herbs1 tsp
Method
Soak and dry
Soak the diced potatoes in cold water for 10 minutes to rinse off the surface starch, then drain and pat them completely dry. Wet cubes just steam in the basket, while dry ones crisp up with proper golden edges.
Season generously
Toss the potatoes with the olive oil, smoked paprika, garlic powder, dried herbs and salt until evenly coated. Make sure every cube carries a light sheen of oil, since the fat is what carries the heat that browns them.
Spread in a layer
Tip the potatoes into the basket and spread them as close to a single layer as you can. Piling them up traps steam and leaves them soft, whereas a loose, open layer lets the hot air crisp every cut face.
Air-fry and shake
Air fry at 200°C for 20 min, shaking the basket two or three times so they colour on all sides. They are ready when the edges are deep golden and crunchy and the insides are soft and fluffy. Add a little more salt to finish.
