These crispy-on-the-outside, tender-on-the-inside potato slices make a perfect side dish, snack, or appetizer. They’re easy to prepare and ready in under 30 minutes.
Ingredients
- 2 large russet or Yukon Gold potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated Parmesan cheese (optional)
- 1 tbsp chopped fresh parsley (optional)
Instructions
Step 1: Prepare the Potatoes
- Wash and dry the potatoes.
- Slice them into ¼-inch (6 mm) thick rounds.
- For extra crispiness, soak the slices in cold water for 20–30 minutes.
- Drain well and pat completely dry with paper towels.
Step 2: Season
- In a large bowl, toss the potato slices with:
- Olive oil
- Garlic powder
- Paprika
- Italian seasoning
- Onion powder
- Salt
- Black pepper
Step 3: Air Fry
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Arrange the potato slices in a single layer in the basket. Cook in batches if necessary.
- Air fry for 15–18 minutes, flipping halfway through, until golden brown and crispy.
Step 4: Finish
- If using Parmesan, sprinkle it over the hot potatoes immediately after cooking.
- Garnish with chopped parsley and serve warm.
Optional Seasoning Ideas
- Spicy: Cayenne pepper and chili powder
- Ranch: Ranch seasoning mix
- Smoky: Smoked paprika and garlic powder
- Herb: Rosemary, thyme, and parsley
- Cheesy: Parmesan and a pinch of Italian seasoning
Dipping Sauces
- Garlic aioli
- Ranch dressing
- Sour cream
- Ketchup
- Honey mustard
- Spicy sriracha mayo
Tips
- Don’t overcrowd the basket—air circulation is key for crispy potatoes.
- Pat the potatoes completely dry after soaking to help them crisp.
- For extra-crispy slices, increase the temperature to 400°F (204°C) for the last 2–3 minutes, keeping a close eye on them.
- Leftovers can be refrigerated for up to 3 days and reheated in the air fryer at 375°F (190°C) for 3–5 minutes.