Crispy Air Fryer Breakfast Potatoes with Creamy Dip

Crispy Air Fryer Breakfast Potatoes with Creamy Dip are a golden, flavorful way to start your day. Seasoned and air-fried to perfection, these diced potatoes are crispy on the outside and tender on the inside. Paired with a tangy, herb-packed dip, they make a hearty breakfast side—or even a snack—worth waking up for.

Why You’ll Love This Recipe

These air fryer potatoes are quick, easy, and much healthier than pan-frying. They’re perfect for pairing with eggs, sausage, or your morning toast, and the creamy dip adds a cool, satisfying contrast. With minimal oil and maximum crunch, it’s a breakfast side you’ll want to make on repeat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Russet or Yukon gold potatoes (diced)
• Olive oil
• Garlic powder
• Onion powder
• Paprika
• Dried rosemary or thyme
• Salt
• Black pepper
• Cooking spray

For the creamy dip:

• Sour cream or Greek yogurt
• Mayonnaise
• Lemon juice
• Garlic (minced)
• Chopped chives or parsley
• Salt and pepper

Directions

1. Preheat your air fryer to 400°F (200°C).
2. In a bowl, toss diced potatoes with olive oil and season with garlic powder, onion powder, paprika, rosemary, salt, and pepper.
3. Spread potatoes evenly in the air fryer basket in a single layer.
4. Air fry for 18–20 minutes, shaking halfway through, until crispy and golden.
5. While the potatoes cook, mix all dip ingredients in a bowl until smooth. Chill until ready to serve.
6. Serve potatoes hot with the creamy dip on the side.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Spicy Version: Add cayenne pepper or chili flakes to the potato seasoning.
• Cheesy Option: Toss potatoes with shredded cheese after cooking for a melty topping.
• Vegan Version: Use a plant-based yogurt or mayo for the dip.
• Breakfast Bowl: Serve potatoes under eggs and avocado for a hearty morning meal.

Storage/reheating

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness. The dip can be stored in the fridge for 2–3 days.

FAQs

Can I use sweet potatoes?

Yes, just reduce cooking time slightly as sweet potatoes cook faster.

Should I peel the potatoes?

Peeling is optional. Keeping the skins adds texture and nutrients.

Can I cook a large batch?

Cook in batches to avoid overcrowding, which can prevent crisping.

What kind of dip works best?

The included creamy dip is ideal, but ranch or sriracha mayo are also great options.

Do I need to soak the potatoes before air frying?

It’s not necessary, but soaking for 30 minutes and drying thoroughly can increase crispiness.

Can I add onions or peppers?

Yes, add diced onions or bell peppers in the last 5–7 minutes of cooking.

What type of potatoes work best?

Russet potatoes get crispier; Yukon golds are creamier inside. Both work well.

How do I keep the potatoes from sticking?

Lightly coat the air fryer basket with cooking spray before cooking.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I bake these instead?

Yes, roast at 425°F (220°C) for 25–30 minutes, flipping halfway.

Conclusion

Crispy Air Fryer Breakfast Potatoes with Creamy Dip are the perfect way to elevate your morning routine. With simple ingredients, bold flavor, and a crispy finish, they’re a versatile side that pairs well with any breakfast plate. Whether you enjoy them solo or as part of a hearty spread, this recipe brings comfort and crunch to every bite.

Crispy Air Fryer Breakfast Potatoes with Creamy Dip

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Crispy Air Fryer Breakfast Potatoes with Creamy Dip are golden, seasoned diced potatoes cooked to perfection in the air fryer and served with a cool, herby sour cream dip. A delicious and healthier breakfast or brunch side that’s easy to prepare and irresistibly crunchy.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Air Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 4 medium russet or Yukon gold potatoes, diced
• 1 1/2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried rosemary or thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• Creamy Dip:
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon chopped chives or parsley
• Salt and pepper to taste

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Instructions

1. Preheat the air fryer to 400°F (200°C).
2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, paprika, rosemary, salt, and pepper until evenly coated.
3. Lightly spray the air fryer basket with cooking spray and spread the potatoes in a single layer.
4. Air fry for 18–20 minutes, shaking the basket halfway through, until crispy and golden brown.
5. Meanwhile, mix all dip ingredients in a small bowl until smooth. Chill until ready to serve.
6. Serve the hot potatoes with the creamy dip on the side.

Notes

• Do not overcrowd the air fryer basket—cook in batches if needed.
• Peeling the potatoes is optional for added texture and nutrients.
• For extra crispiness, soak the diced potatoes in cold water for 30 minutes, then dry thoroughly before seasoning.
• Try adding diced bell peppers or onions in the last 5–7 minutes of air frying.

Nutrition

• Serving Size: 1/4 of recipe with dip
• Calories: 210
• Sugar: 2g
• Sodium: 260mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 10mg