Oil-Free Breakfast Potatoes
Plants Not Plastic
These breakfast potatoes are easy to make, crispy, savory, filling & delicious. They can be made either by air fryer or in the oven without using any oil and are ready in 30 minutes or less!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
- 1 large Russet potato ~1.5lbs, cubed
- 1 tbsp flour sub oat flour for gluten free
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- salt & pepper to taste
Optional Additions
- 1/4-1/2 tsp dried thyme
- 1/4-1/2 tsp dried rosemary
- 1 tbsp nutritional yeast
- 1 tbsp dried parsley
- 1/8 tsp cayenne
Preheat oven to 425 degrees, if you're using it.
Place cubed potatoes in a medium mixing bowl and add flour and desired spices with 1 tbsp of water, then toss the potatoes to coat them evenly.
Bake in oven or air fryer (see directions below)
Serve by themselves, with ketchup or maple syrup/agave, or add to sautéed veggies to make a great breakfast hash.
Enjoy!
Best eaten fresh, but stored in the fridge for up to 5 days.
Keyword air fryer, baked potatoes, breakfast, breakfast potatoes, cayenne, crispy, filling, garlic powder, nutritional yeast, onion powder, paprika, potatoes, russets, savory