Air Fryer Sliced Potatoes

Prep Time: 20 minutes
Cook Time: 12–18 minutes
Servings: 2–3

Ingredients

• 3 medium potatoes, thinly sliced about 2–3 mm thick
• 1–2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried Italian herbs, optional

Instructions

1. Wash the potatoes well and slice them into thin, even rounds. A mandoline slicer works especially well for consistent thickness.
2. Place the potato slices in a bowl of cold water and soak for 15–20 minutes. This removes excess starch and helps the potatoes become crispier.
3. Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. Removing moisture is important for a crisp finish.
4. Transfer the dry potato slices to a bowl.
5. Add olive oil, salt, black pepper, paprika, garlic powder, and dried herbs.
6. Toss well until every slice is lightly coated with oil and seasoning.
7. Preheat the air fryer to 350°F (180°C) for about 3 minutes.
8. Arrange the potato slices in the air fryer basket in a mostly single layer. A little overlap is fine, but avoid packing them tightly.
9. Air fry for 12–15 minutes, shaking the basket or flipping the slices halfway through cooking.
10. Check the potatoes toward the end because thinner slices may cook faster.
11. For an extra-crispy finish, increase the temperature to 400°F (200°C) and cook for another 2–3 minutes.
12. Remove the potatoes when golden and crisp around the edges.
13. Taste and add a small extra sprinkle of salt if needed.
14. Serve immediately while hot and crispy.

Tips

Do not overcrowd the air fryer basket. Cook in batches if necessary.

Cut the potatoes as evenly as possible so they cook at the same rate.

Drying the slices thoroughly after soaking is one of the most important steps.

A light coating of oil is enough. Too much oil can make the potatoes greasy rather than crispy.

Shake or flip them halfway through cooking so both sides brown evenly.

Flavor Variations

Garlic Parmesan: Sprinkle freshly grated Parmesan over the hot potatoes after cooking.

Spicy: Add cayenne pepper, chili powder, or red pepper flakes.

BBQ: Replace paprika and herbs with your favorite BBQ seasoning.

Salt & Vinegar: Lightly sprinkle the cooked potatoes with vinegar and salt.

Herb & Parmesan: Add rosemary, thyme, garlic powder, and Parmesan.

Serving Suggestions

Serve with:

• Ketchup
• Garlic mayonnaise
• Ranch dip
• Greek yogurt dip
• Burgers
• Grilled chicken
• Sandwiches
• Wraps

They also work well as a crispy snack on their own.

Storage

These potatoes are best served immediately.

If you have leftovers, refrigerate them in an airtight container for up to 2 days.

To reheat, place them back in the air fryer at 375°F (190°C) for about 3–4 minutes until crisp again.

Avoid reheating in the microwave if you want to preserve the crispy texture.

Nutritional Information

Approximate per serving:

• Calories: 150–200 kcal
• Carbohydrates: 27–30 g
• Protein: 3–4 g
• Fat: 5–7 g
• Fiber: 3 g

Nutrition varies depending on the amount of oil used.

Frequently Asked Questions

Why are my potatoes not crispy?
They may be sliced too thick, too wet, overcrowded in the basket, or cooked at too low a temperature.

Can I skip soaking them?
Yes, but soaking generally helps remove starch and improves crispiness.

Do I need to peel the potatoes?
No. Leaving the skin on adds texture and saves preparation time.

Which potatoes work best?
Russet and Yukon Gold potatoes both work well.

Can I use cooking spray instead of olive oil?
Yes. A light spray can reduce the amount of oil used.

Can I make them ahead of time?
They are best fresh, but you can slice and soak the potatoes ahead, then dry and season them just before air frying.

Can I make them extra crispy?
Yes. Finish them at 400°F for 2–3 minutes, watching carefully so they do not burn.