Herbed Breakfast Potatoes
Crispy, perfectly-seasoned and marinated breakfast potatoes with loads of flavor. Make these in the air fryer for a guilt-free option.
September 2025 update: I first shared this recipe for herbed breakfast potatoes back in April 2024. In this update, I added pictures of the process and freshened up the content a little bit.
👩🍳Herbed Breakfast Potatoes Made In The Air Fryer
I love a good skillet, like my Goat Cheese Breakfast Skillet or Fiesta Breakfast Hash with Chorizo and Eggs. Blame it on my days as a waitress at Denny’s. Both of those skillet recipes include these crispy, herbed breakfast potatoes, and honestly, they might be my favorite part.
I grow my own potatoes and usually have a variety. Below is a picture of this years crop of potatoes and the ones I used to make these breakfast potatoes. They are so cute.
If you’re wondering what potatoes to choose, russets will give you the crispiest results. They’re starchy and brown beautifully in the air fryer. Yukon Golds are creamier and buttery, which makes them delicious for mashed potatoes or roasted sides, but they won’t crisp quite as well as russets. Red potatoes hold more moisture and are better pan-fried in oil, so I skip them for this recipe.
Russet or Yukon Gold potatoes are cubed, brightened up with apple cider vinegar, then tossed in smoked paprika, garlic powder, onion powder, and just a pinch of cayenne. The dill, tarragon, and optional tomato powder bring a fresh, herby note that balances perfectly with the smoky spices. The result is golden, crispy potatoes with soft, fluffy centers that can hold their own on any breakfast table.
🛒 Breakfast Potato Ingredients
🥣 How to Make Herbed Breakfast Potatoes
Start by scrubbing the russet potatoes well since you’ll be leaving the skins on for extra crispiness and flavor. Cut them into even 1-inch cubes so they cook at the same rate. If some pieces are much larger than others, the small ones will crisp up while the bigger chunks stay soft in the middle.
Place the cubed potatoes into a medium-sized bowl and pour in the apple cider vinegar. Add enough cold water to fully cover the potatoes. Give them a quick stir so the vinegar is evenly distributed. Let the potatoes soak at room temperature for at least 30 minutes and up to an hour. The vinegar doesn’t just season them, it also helps lock in a tangy flavor that stands out once they’re cooked. If you want a lighter vinegar flavor, shorten the soak time to around 20 minutes.
While the potatoes soak, mix together the seasoning blend. In a small bowl, combine onion powder, garlic powder, smoked paprika, dried dill, tomato powder (if using), salt, pepper, tarragon, and cayenne. Stir until everything is evenly mixed so each potato bite gets the same punch of flavor.
Once the potatoes are done soaking, drain them well. Shake the colander or spread them out on a clean kitchen towel to remove as much moisture as possible. This step is key—excess water will cause steaming instead of crisping in the air fryer.
Toss the potatoes in olive oil, making sure each cube has a light coating. Sprinkle the spice mixture over the top and toss again until every piece is well seasoned. Don’t be shy here—using your hands works best to get the spices into all the little edges and corners.
Preheat your air fryer to 400℉. A hot basket gives you that initial sizzle that helps the outsides crisp right away. Arrange the potatoes in a single layer in the basket. If your air fryer is smaller, cook in batches rather than piling them on top of each other. Crowding the basket will make them cook unevenly and lose that golden crunch.
Air fry for 15 minutes, then give the basket a shake or flip the potatoes if your air fryer doesn’t rotate automatically. Continue cooking for another 10 to 15 minutes, checking toward the end. Every air fryer cooks a little differently, so keep an eye out for that perfect point when the outsides are golden brown and crispy and the insides are fluffy and tender.
As soon as they’re done, serve the potatoes hot. They’re especially good alongside eggs and bacon for breakfast or as a skillet base for toppings like sautéed peppers, onions, or melted cheese.
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Herbed Breakfast Potatoes
Ingredients
- 2½ lb russet potatoes (or yukon gold)
- 1 cup apple cider vinegar
- cold water (to cover potatoes)
- 2 teaspoon extra virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried dill
- 1 teaspoon tomato powder (optional)
- ½ teaspoon dried tarragon
- ½ teaspoon cayenne pepper (less if you want it less spicy)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cube 2½ lb russet potatoes into 1-inch pieces. Add potatoes to a medium sized bowl and add 1 cup apple cider vinegar and cold water to cover. Allow the potatoes to soak at room temperature for 30 minutes to 1 hour. The longer they sit the more intense cider vinegar flavor they will soak up.
- Meanwhile mix the seasonings together: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried dill, 1 teaspoon tomato powder (optional), ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon dried tarragon and ½ teaspoon cayenne pepper. Preheat air fryer to 400℉.
- Drain the apple cider vinegar from the potatoes. Shake off as much excess water as you can. Toss the potatoes in 2 teaspoon extra virgin olive oil and then coat the potatoes in the seasoning. Add potatoes in a single layer in an air fry basket or on a baking sheet lined with parchment paper.
- Air fry potatoes for 15 minutes. Flip the potatoes if your air fryer doesn't have a rotating basket or you are using a baking sheet. Continue to air fry for another 10-15 minutes or until potatoes are cooked and crispy. See notes for baking option.
- Serve with eggs and bacon or in a skillet
Notes
Substitutions
Nutrition
FAQs
Can I skip the vinegar soak?
You can, but the potatoes won’t have that tangy bite that makes this recipe unique. The vinegar also helps the outsides crisp a little more.
Can I season the potatoes after cooking instead?
You can, but tossing them before air frying lets the spices bake into the crispy coating, which gives a stronger flavor.
How To Serve Breakfast Potatoes
These crispy potatoes are so versatile that you’ll find yourself pulling them out way beyond breakfast. They’re a natural fit next to bacon and eggs, but they also make a hearty base for a breakfast skillet topped with sautéed peppers, onions, and a little shredded cheese.
I love adding them to brunch boards with sausage links, fresh fruit, and biscuits for a mix of sweet and savory. At dinnertime, they hold their own beside roasted chicken or pork chops, and if you’re feeling fun, load them up nacho-style with melted cheese, sour cream, and green onions. They’re also great tucked into a tortilla with scrambled eggs for a quick breakfast taco.