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Plants Not Plastic

Oil-Free Breakfast Potatoes

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!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course: Breakfast
Cuisine: American
Calories: 221.9
Ingredients Equipment Method Video Notes

Ingredients
  

  • 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

Equipment

  • Non-stick baking sheet OR silicone baking sheet OR air fryer

Method
 

  1. Preheat oven to 425 degrees, if you're using it.
  2. 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.
  3. Bake in oven or air fryer (see directions below)
  4. Serve by themselves, with ketchup or maple syrup/agave, or add to sautéed veggies to make a great breakfast hash.
  5. Enjoy!
Oven
  1. Bake for 25-30 minutes until potatoes are golden brown.
Air Fryer
  1. Bake at 390 for 20 minutes, tossing them in the basket with the time still running every ~5 minutes, until golden brown.

Video

Notes

Best eaten fresh, but stored in the fridge for up to 5 days.