1. Cut the potatoes into even cubes, roughly 0.5in on each side. Even sizing matters here since uneven pieces cook and crisp at different rates.

  2. Soak the cubed potatoes in cold water for 10 to 15 minutes if you have time. This pulls out surface starch and helps them crisp better, though you can skip this step if you're in a hurry. Drain and pat completely dry with a towel.

  3. Toss the dried potatoes in a bowl with the olive oil, paprika, garlic powder, onion powder, salt, and pepper until every piece is coated. Add the diced bell pepper and onion and toss again.

  4. Load the basket in a single layer, spreading the potatoes out so air can move around each piece. If your basket is small, work in two batches rather than piling everything in at once. Crowding is the main reason breakfast potatoes turn soft instead of crisp.

Air fryer: 400°F, 18 to 20 minutes, shaking the basket every 5 to 7 minutes.

  1. Shake or toss the basket at each interval so the potatoes flip and brown evenly on multiple sides. They're done when the outsides are deeply golden and a fork slides into the center with no resistance.

  2. Pull the basket, taste a piece for seasoning, and adjust salt if needed. Scatter the fresh parsley over the top and serve right away while they're still crackling.

Tips

  • Dry potatoes are the single biggest factor in crisping. Water on the surface steams instead of frying, so don't skip the pat-dry step even if you skip the soak.
  • Cut the pieces close to the same size. A mix of tiny and large cubes means you'll either burn the small ones or undercook the big ones.
  • Every air fryer model runs a little differently. Start checking at the 15-minute mark the first time you make this so you learn how your machine behaves.
  • A light second toss with oil halfway through, just a teaspoon, can help stubborn spots crisp up if your air fryer runs on the milder side.

FAQ

Do I need to peel the potatoes? No. Leaving the skin on adds texture and saves time, just scrub them well before dicing. If you prefer smooth potatoes, peel first.

Can I use a different potato? Yukon gold works well and has a slightly creamier interior. Sweet potatoes work too but cook faster, so start checking around 12 minutes.

Why are my potatoes soft instead of crispy? Usually it's overcrowding the basket or skipping the dry step before seasoning. Cook in batches if your basket is small, and always pat the potatoes dry.

Can I make these ahead and reheat them? They're best fresh, but leftovers reheat well in the air fryer at 375°F for about 4 to 5 minutes, which brings back most of the crispness that a microwave would kill.

Can I add cheese or meat to this? Yes, stir in cooked crumbled sausage or shredded cheese during the last 2 minutes of cooking. If adding raw meat, cook it separately first and confirm it reaches a safe internal temperature with a food thermometer before combining.