Air Fryer Breakfast Potatoes
A big batch of crispy golden brown potatoes with charred red and green bell pepper.
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Servings: 6 Servings
Calories: 120kcal
Ingredients
- 1 1/2 lbs Baby Gold or Dutch Yellow Potatoes quartered
- 1 large Red Bell Pepper largely diced
- 1 large Green Bell Pepper largely diced
- 2 Tbsp 32g Olive Oil
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 1/2 tsp Kosher Salt
Instructions
- Toss the quartered potatoes and diced peppers with the olive oil in a large bowl before adding the garlic and onion powder, salt, and pepper. Transfer the potatoes to an air fryer basket.
- Air fry at 400ºF for 30-35 minutes, shaking 2-3 times during cooking, until the potatoes are crispy golden brown and the peppers have some slight charring around the edges.
Notes
For a complete air fryer breakfast, place half the recipe (330g) in the basket and crack 3 eggs on top. Air fry for 8-10 minutes at 350ºF or until the eggs are cooked how you like. Be sure to push the potatoes close together to avoid the egg whites leaking through. You can also top the potatoes with a bit of shredded cheese before adding the eggs to air fry.
If you wanted to make oven roasted breakfast potatoes, you could try roasting on a large baking sheet at 450ºF for 25-35 minutes. Flip/stir halfway through for best results.
Each serving of breakfast potatoes has 4 WW SmartPoints (blue).
Nutrition
Serving: 4oz | Calories: 120kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g