Start by preheating your air fryer at 400 degrees for 3 minutes.
Prepare your ingredients by washing the potato and finely chopping the fresh herbs.
Combine all ingredients in a mixing bowl and toss until the potatoes are well coated.
Place the potatoes in the air fryer and cook for a total of 14 minutes or until your potatoes have reached your desired level of crispiness. Pause the air fryer halfway through cooking to toss the potatoes.
After cooking remove the breakfast potatoes from the air fryer and allow them to cool slightly before enjoying.
I prefer my breakfast potatoes on the saltier side, salt/season to taste if preferred. The larger you make the diced potatoes, the longer they will take to cook. For this recipe I diced my potatoes in about ½ inch cubed. These potatoes can be stored in the fridge in an airtight container for up to 5 days.