Air Fryer Breakfast Potatoes
These air fryer breakfast potatoes combine crispy edges, tender fluffy insides, smoky bacon, and a drizzle of honey for a sweet-savory breakfast treat.
Equipment
- 1 Air fryer Preheated to 400°F
- 1 Skillet for bacon
- 1 Mixing bowl for seasoning potatoes
Ingredients
Main ingredients
- 4 bacon strips thick-cut preferred
- 4 large potatoes such as Russets
- 2 tablespoon olive oil
- 0.5 teaspoon salt
- 1 teaspoon Italian seasoning
- 3 garlic cloves minced
- 2 tablespoon honey
- 2 tablespoon chopped parsley to serve
- salt and ground pepper to taste
Instructions
Instructions
- Preheat your air fryer to 400°F. This gets it ready so the potatoes crisp up fast.
- Peel your potatoes then dice them into bite-sized cubes. Keeping them close in size helps cook evenly.
- In a big bowl, toss the cubes with olive oil, salt, Italian seasoning, and minced garlic. Coat every bit well.
- Lay potatoes in a single layer inside the air fryer basket. Cook for 20–25 minutes, shaking the basket halfway for even browning.
- Meanwhile, cook bacon strips in a skillet over medium heat until crispy. Drain on paper towels and chop small.
- Transfer finished potatoes to a bowl, drizzle with honey, and toss to coat.
- Top with crispy bacon pieces and chopped parsley. Add salt and pepper to taste. Serve immediately.
Notes
Leftovers keep for up to 3-4 days. Reheat in air fryer for best crispiness. For a vegan version, omit bacon and swap honey with maple syrup.