Air Fryer Breakfast Potatoes
These Air Fryer Breakfast potatoes are crispy outside and have a creamy interior. The potatoes cook quickly and with little oil when cooked in a high-heat environment with swift air circulation.
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Servings: 2 people
Calories: 204kcal
Equipment
- 1 Air Fryer
INGREDIENTS
- 4 medium-sized Yukon gold potatoes
- 1 whole egg
- 2 tbsps olive oil
- 1 whole leek for decoration
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ½ tablespoon smoked paprika
- 1 teaspoon garlic powder
INSTRUCTIONS
- For five minutes, preheat the air fryer to 375°F. Really thoroughly wash and dry the potatoes.
- Cut the potatoes into ½-inch pieces while the air fryer is getting ready. For advice, see the post photographs above.
- Add the olive oil, smoked paprika, garlic powder, salt, and pepper to the potatoes in a large bowl. Potatoes should be thoroughly tossed to distribute the seasoning.
- Place it in an equal layer in the air fryer basket. To ensure that they get as crispy as possible, try not to overcrowd the basket. Work may have to be done in batches. 20 minutes of air frying, with 2-3 tosses and coats.
- The potatoes should be beginning to color around the edges and be fork-tender.
- If your air fryer has an air broil setting, you can use it to broil the food for one to two minutes, shaking the pan occasionally to mix. If not, increase the temperature to 450°F and broil the food.
- Fry an egg and put it on top, with some freshly diced leeks. Enjoy!
NUTRITION
Serving: 1serving | Calories: 204kcal | Carbohydrates: 32.9g | Protein: 4.1g | Fat: 7.3g | Sodium: 882mg | Fiber: 2.8g | Sugar: 1.2g
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