Easy Baby Breakfast Potatoes

Chef's Notes

Red Potatoes: If you don’t have red potatoes for this breakfast baby potatoes dish, you can also use Yukon gold or russet potatoes. These potatoes are dense, so they hold up better in the air fryer. Quarter or cut into 1-inch pieces if the potatoes are larger before making this breakfast potatoes dish.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Cayenne Pepper: Omit if you are sensitive to spice. You can also use half the amount listed for a less spicy taste.
Wash and pat dry potatoes. Since red potatoes have a thin skin, you can leave it on for recipes. Because of this, it’s important to properly wash the potatoes before consuming them. Ensure they’re dry before tossing them in the oil, or you may be serving soggy potatoes.
Do not overcrowd the air fryer. Overcrowding the air fryer leads to unevenly cooked potatoes. Instead, add the breakfast baby potatoes in one layer. Cook them in batches if you need.
Adjust the cooking time/temperature if needed. You may need to adjust the temperature or cook time if you have larger or smaller potatoes. Check the crispy roasted potatoes at the 10-minute mark and see how they look. If they are still quite hard, consider leaving them in the air fryer for a few additional minutes.
Keep warm in the oven at 250. If you aren’t eating these homemade breakfast potatoes for a while, keep them warm in the oven at 250F degrees. You can leave air fryer breakfast potatoes in the oven for 1-2 hours. Do not cover the potatoes, which can lead to a soggy dish.