Step 1

Wash the potatoes. You can optionally peel them too.

Step 2

Chop small slices off opposite sides (lengthwise, not the ends) of the potato, so it lays flat on your chopping board.

Step 3

Cut slices lengthwise across the potato every ¾-1 inch apart. Then, cut those down into ¾-1 inch batons/sticks before making the final chop to make them into cubes. Transfer them to a large container of cold water as you chop.Save time by using a food chopped if you have one. It will evenly dice the potatoes for you.

Step 4

At this point, if needed, you can preheat your air fryer to 400ºF/200ºC.

Step 5

Transfer the cubed potato pieces from the water to a clean kitchen towel and thoroughly pat them dry.

Step 6

Move them to a large bowl and toss them with the oil and salt.

Step 7

Spread the seasoned potatoes in the air fryer basket, leaving space in between (cook in batches if necessary).

Step 8

Cook for 15-18 minutes at 400ºF/200ºC., until golden-brown and crispy. Shake the basket every 5 minutes to ensure they cook evenly all the way around.

Step 9

Make ahead: Prepare and store the cubed potatoes in a container filled with water in the fridge for up to a day in advance.Store: The crispy texture is best immediately from the air fryer. However, store any leftovers in an airtight container in the fridge for 3-4 days.Freeze: The crisp texture will disappear upon thawing. However, if you want to freeze the air fryer breakfast potatoes, you can do so for up to 3 months.Reheating: Throw them back into the air fryer for 3-5 minutes, in the oven for 10-15 minutes, or even in a skillet with a small amount of oil. Don’t microwave them unless you don’t mind them being soft.