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Air Fryer Breakfast Potatoes with Greek Yogurt Ranch - Crispy, Flavorful, and Easy

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

Ingredients
  

  • For the Potatoes:
  • 1.5 pounds baby gold or red potatoes (or russet, cut small)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Optional: pinch of red pepper flakes
  • For the Greek Yogurt Ranch:
  • 3/4 cup plain Greek yogurt (2% or whole milk for best texture)
  • 1 tablespoon mayonnaise (optional, for richness)
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried dill (or 1 tablespoon fresh, finely chopped)
  • 1 teaspoon dried parsley (or 1 tablespoon fresh, finely chopped)
  • 1–2 tablespoons milk or water to thin, as needed
  • Salt and pepper to taste
  • To Finish: Chopped chives or green onions, and a pinch of flaky salt

Instructions
 

  • Prep the potatoes: Wash and dry the potatoes. Cut into 1/2-inch cubes so they cook evenly. Smaller pieces mean crisper edges.
  • Season: In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper until evenly coated.
  • Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps the potatoes crisp faster.
  • Air fry, batch if needed: Add potatoes in a single layer. Cook for 14–18 minutes, shaking the basket halfway. Cook until deeply golden and tender inside. If your basket is small, cook in two batches for best results.
  • Make the ranch: While potatoes cook, whisk Greek yogurt, mayonnaise, lemon juice, garlic powder, onion powder, dill, parsley, and a splash of milk or water. Season with salt and pepper. Adjust thickness to your liking.
  • Taste and finish: Check a potato for doneness and seasoning. Add a pinch more salt if needed. Toss with chopped chives or green onions.
  • Serve: Plate the potatoes hot with a side of Greek yogurt ranch. Sprinkle with flaky salt for a final pop.