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These air fryer home fries are an easy to make breakfast side dish that's ready in just 15 minutes! Serve these gluten-free and vegan breakfast potatoes alongside tempeh bacon and tofu scramble for a hearty morning meal.
Growing up, my dad was the primary cook of the house.
On Sundays before church, he would make us a giant breakfast which included home fried potatoes.
Unfortunately, these tasty breakfast potatoes were greasy little buggers just like the ones you get at the diner.
I honestly can't even remember if he cooked them in butter or oil, or perhaps a combination of both.
Either way, I learned to cook them with a lot of fat because the potatoes soaked it up quicker than they could cook all the way through.
The only way to really get around this was to boil or microwave them for a couple of minutes first.
Then I could get away with using less oil because the potatoes would cook faster.
But even so, I still had to use more oil than the amount needed for this air fryer version.
Plus, there's no need to boil or microwave the potatoes first when using the air fryer.
Easy, crispy home fries with less oil...what's not to love? So, let's get to it...
- Yukon Gold Potatoes
- Extra Virgin Olive Oil
- Onion Powder
How to make home fries in the air fryer - step by step
First, peel the potatoes and cut them into 1-inch chunks. Add them to a mixing bowl.
Combine paprika, onion powder and salt in a small bowl.
Add olive oil and the seasoning mixture to the potatoes and mix until well combined.
If your air fryer has a separate elevated crisping tray or plate, be sure to insert it. For example, my Ninja air fryer comes with a crisper plate that fits right into the basket.
Lightly grease the crisper plate or bottom of air fryer basket with olive or avocado oil or non-aerosol, propellant-free spray.
Then, add the potatoes to the air fryer.
Air fry at 390° F for 10-15 minutes until potatoes are cooked throughout and are browned to your liking, shaking the basket every few minutes to prevent sticking and so that the potatoes cook evenly. Mine took 13 minutes.
- Potatoes: You can use russet potatoes instead, but I find the Yukon's flavor to work better for this dish.
- Oil: You can substitute avocado oil for the extra virgin olive oil.
What do I serve with breakfast potatoes?
This side dish pairs perfectly with tofu scramble and a slice of gluten-free toast.
These potatoes are also super tasty topped with our vegan cheese sauce.
You can also mix in some sauteed veggies such as spinach or bell peppers.
How do I store and reheat the leftovers?
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
They are best reheated in the air fryer at 350° F until warmed, approximately 5 minutes.
Alternatively, you can bake them in the oven on a parchment-lined baking sheet at 350° F until heated throughout.
You can microwave them too, but they will no longer be crispy.
You might also enjoy:
- Air Fryer Mashed Potato Balls
- Mashed Potatoes with Almond Milk and Vegan Cream Cheese
- Cheesy Vegan Mashed Potatoes
- Air Fryer Chickpeas
- Salt and Pepper Air Fryer Tofu
Air Fryer Home Fries
- Add potato chunks to a mixing bowl.
- Combine paprika, onion powder and salt in a small bowl. Add olive oil and the seasoning mixture to the potatoes, and mix until well combined.
- If your air fryer has a separate elevated crisping tray or plate, be sure to insert it. Lightly grease the crisper plate or bottom of the air fryer basket with olive or avocado oil or non-aerosol, propellant-free spray.
- Add the potatoes and air fry at 390° F for 10-15 minutes until potatoes are cooked throughout and are browned to your liking, shaking the basket every few minutes to prevent sticking and so that the potatoes cook evenly. Mine took 13 minutes.
(Please refer to the post above for instructional photographs for this recipe)
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