Introduction

Air fryer sliced potatoes are a quick and easy side dish that’s crispy on the outside and tender inside. This simple recipe uses basic seasonings to enhance the natural flavor of Yukon Gold or Russet potatoes. Perfect for a snack or accompaniment to any meal.

The image shows a bowl full of crispy roasted potato slices. There are about three to four layers of round potato pieces, each slice golden yellow with browned, crunchy edges. The top layer is sprinkled with green chopped herbs and coarse white salt, creating a fresh texture contrast. The bowl is white, and it sits on a white marbled surface with a soft cloth nearby, creating a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium Yukon Gold or Russet potatoes (about 1.3 lbs), thinly sliced, skin-on or peeled
2 tablespoons olive oil
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (optional)
1/2 teaspoon paprika (smoked or sweet)
1 teaspoon dried herbs (such as thyme, rosemary, or Italian seasoning, optional)
Optional toppings:
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley or chives
- Sour cream or Greek yogurt, for serving

Instructions

Step 1: Wash and dry the potatoes thoroughly. Keep the skins on for extra texture and fiber, or peel if preferred. Slice the potatoes into 1/8-inch rounds using a mandoline or a sharp knife.
Step 2: (Optional) Soak the sliced potatoes in a bowl of cold water for 5 to 10 minutes to remove excess starch. Drain and pat dry completely.
Step 3: In a large mixing bowl, toss the potato slices with olive oil, salt, black pepper, garlic powder, paprika, and dried herbs until evenly coated.
Step 4: Preheat the air fryer to 400°F (200°C) for 2 minutes.
Step 5: Arrange the potato slices in the air fryer basket in a single layer, slightly overlapping if needed. Avoid overcrowding the basket.
Step 6: Air fry for 10 minutes, then flip or shake the basket. Continue cooking for another 2 to 4 minutes until the potatoes are golden and crisp at the edges.
Step 7: Remove crispy slices as they finish cooking and let the remaining slices continue to cook as needed. If sticking occurs, shake the basket halfway through cooking.
Step 8: Transfer the potatoes to a plate. Sprinkle with Parmesan cheese and fresh herbs if desired. Serve hot with your favorite dip such as sour cream or Greek yogurt.

Tips & Variations

Soaking the potatoes helps achieve extra crispiness by removing starch.
Try different herbs like oregano or smoked paprika for varied flavor profiles.
For a cheesy twist, add shredded cheddar or mozzarella instead of Parmesan.
If you prefer thinner crisps, slice potatoes thinner but watch cooking time to avoid burning.

Storage

Store leftover air fryer potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 350°F for 3 to 5 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

A black bowl is filled with multiple potato halves that are baked with a layer of melted golden-brown cheese on top, sprinkled with small green herbs and black pepper. The potato skins are reddish-brown and crispy, while the inside layers show soft creamy white potato flesh beneath the melted, bubbly cheese. The bowl sits on a round wooden board with a white marbled texture surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Russet and Yukon Gold work best due to their texture, but you can also try red or fingerling potatoes. Keep in mind different varieties may require slight adjustments in cooking time.

Do I need to peel the potatoes?

No, leaving the skins on adds texture and nutrients. Peel only if you prefer a smoother texture or if the skins are blemished.