Air Fryer Breakfast Potatoes
Crispy seasoned potato cubes cooked perfectly in the air fryer. A vegan-friendly, budget breakfast side that pairs with everything.
PROTEIN 4g
CALORIES 210
P:E RATIO 1.9
TIME 28m
YIELD 4
P:E 1.9
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs russet potatoes, cubed into 1/2-inch pieces CARB BASE
2 tbsp olive oil FLAVOR
1 tsp smoked paprika FLAVOR
1 tsp garlic powder FLAVOR
1/2 tsp onion powder FLAVOR
1/2 tsp salt FLAVOR
1/4 tsp black pepper FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate in airtight container for up to 4 days.
- Batching: Soak diced potatoes in cold water for 30 minutes before cooking for extra crispiness.
- Reheat: Air fryer at 375°F for 3-4 minutes, or microwave 60 seconds (less crispy).
EXECUTION STEPS
01
THE MACRO PREP
Toss potato cubes with olive oil and all seasonings in a large bowl.
02
HIGH HEAT SEAR
Place in air fryer basket in a single layer (work in batches if needed).
03
HIGH HEAT SEAR
Air fry at 400°F for 15-18 minutes, shaking basket halfway through.
04
THE ASSEMBLY
Potatoes are done when golden brown and crispy on the outside.