Crispy Air Fryer Potato Slices
Ingredients
- 4 medium potatoes (Yukon Gold, Maris Piper, or Russet)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Wash and scrub the potatoes. Leave the skin on if you like.
- Slice the potatoes into ¼-inch (6 mm) thick rounds.
- Soak the slices in cold water for 20–30 minutes to remove excess starch.
- Drain well and pat the potatoes completely dry with paper towels.
- In a large bowl, toss the potato slices with olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper until evenly coated.
- Preheat the air fryer to 200°C (400°F) for 3–5 minutes.
- Arrange the potato slices in a single layer in the air fryer basket. Cook in batches if necessary.
- Air fry for 15–20 minutes, flipping the slices halfway through cooking, until golden brown and crispy. Thicker slices may need 2–4 extra minutes.
- If using Parmesan, sprinkle it over the potatoes during the last 2 minutes of cooking.
- Garnish with fresh parsley and serve hot.
Serving Ideas
- Sour cream and chives
- Garlic aioli
- Ranch dressing
- Ketchup or spicy mayo
- Melted cheese and crispy bacon bits
Tips
- Dry the potato slices thoroughly after soaking for the crispiest results.
- Don’t overcrowd the basket—air needs to circulate around each slice.
- For extra-crispy potatoes, lightly spray the slices with cooking oil halfway through cooking.
- Leftovers can be reheated in the air fryer at 190°C (375°F) for 3–4 minutes to restore their crispiness.