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.
Start your morning right with these savory, herbed breakfast potatoes! Packed with flavor, these crispy cubed russet potatoes are seasoned to perfection with a blend of smoked paprika, garlic powder, and onion powder, then kicked up a notch with a dash of cayenne and tangy apple cider vinegar. The combination of dried dill, tarragon, and a touch of optional tomato powder adds a fresh, herby twist that pairs beautifully with the smoky spices. Whether you’re serving them alongside eggs or as the star of your breakfast spread, these potatoes will quickly become a morning favorite!
What are the right potatoes to choose?
For the crispiest breakfast potatoes, go with russet potatoes. They brown up beautifully and develop that perfect crispy texture. While Yukon Gold potatoes are creamy and better for mashed or roasted dishes, russets will give you the best results for air frying. Avoid red potatoes for this recipe, as they hold more moisture and work better when pan-fried in oil.
How to easily cube potatoes?
Cubing potatoes is simple! Start by peeling (optional) and cutting the potato into rounds of your desired thickness. Stack the rounds, slice them into strips, then rotate and cut the strips into cubes. Keeping the cubes uniform in size helps them cook evenly, especially in the air fryer.
How do I get crispy breakfast potatoes?
The secret to perfectly crispy breakfast potatoes? Cornstarch! Tossing your cubed potatoes with cornstarch helps remove excess moisture, ensuring a nice crispy exterior. A good ratio is 1-2 tablespoons of cornstarch per pound of potatoes.
Why soak potatoes in vinegar before air frying?
Soaking the potatoes in apple cider vinegar not only adds a punch of flavor but also helps break down the surface starches, allowing the potatoes to crisp up better during air frying. The result is a tangy, crispy texture that you’ll love.
Herbed Breakfast Potatoes make an excellent addition to dishes like Goat Cheese Breakfast Skillet.
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Herbed Breakfast Potatoes
Ingredients
- 2½ lb Russet Potatoes
- 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 Salt
- ¼ teaspoon Pepper
- ½ teaspoon Terragon
- ½ teaspoon Cayenne 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 Terragon and ½ teaspoon Cayenne Pepper.
- 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.
- Preheat air fryer to 400℉.
- 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
- To bake herbed breakfast potatoes, preheat the oven to 425℉. Bake for 25-30 minutes, flipping halfway through, until they’re golden and crisp.