Crispy Air Fryer Breakfast Potatoes

Name: Crispy Air Fryer Breakfast Potatoes
Total time: 15 min
Yield: 2
Ingredients: 400 g (14 oz) potatoes (about 4 medium); 1 tablespoon olive oil; to taste salt; to taste black pepper; to taste spices (paprika, garlic powder)

Golden and crispy potatoes, perfect for a quick and delicious breakfast.

Time: 15 min2 servingsDifficulty: Easy200°CBreakfast

Steps

1
Cut the potatoes into evenly sized cubes.
2
In a bowl, toss the potato cubes with olive oil, salt, pepper, and chosen spices until well coated.
3
Place the seasoned potatoes in the air fryer basket and cook at 200°C (400°F) for 12-15 minutes.
4
Shake the basket halfway through cooking to ensure even browning.
5
Serve immediately, while hot and crispy.

Shopping list

400g potatoes, 1 tbsp olive oil, salt, black pepper, seasonings (paprika, garlic powder)

Recipe story

Crispy potatoes have origins in Belgian cuisine, where fried potatoes are a tradition. The recipe has been adapted for the air fryer, preserving the crispy texture. In France, pommes sarladaises are a similar variant. In England, roast potatoes are a classic side. In Germany, Bratkartoffeln are popular. This modern recipe combines simplicity with speed.

Ingredient Secrets

Black pepper

Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Paprika

Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.

Garlic

Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.

Potato

Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.