Crispy golden edges, tender centers, and perfectly seasoned—these sliced potatoes make an easy side dish or snack.
Ingredients
- 2 large Yukon Gold or Russet potatoes
- 1½ tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika (smoked or sweet)
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried parsley or Italian seasoning (optional)
- Fresh parsley, grated Parmesan, or chopped chives for serving (optional)
Instructions
1. Prep the Potatoes
- Wash and dry the potatoes.
- Slice into ¼-inch (6 mm) rounds for the best balance of crispy edges and creamy centers.
- Pat the slices dry with paper towels.
2. Season
In a large bowl, toss the potatoes with:
- Olive oil
- Garlic powder
- Paprika
- Onion powder
- Salt
- Black pepper
- Dried parsley (if using)
Coat every slice evenly.
3. Preheat
Preheat the air fryer to 200°C (400°F) for 3–5 minutes.
4. Air Fry
- Arrange the potato slices in a single layer. Cook in batches if needed.
- Air fry for 16–20 minutes, flipping halfway through.
- For extra crispiness, cook an additional 2–3 minutes.
The potatoes are done when they’re golden brown and crispy on the outside while fork-tender inside.
Optional Finishes
- Sprinkle with grated Parmesan immediately after cooking.
- Add fresh parsley or chives.
- Serve with ketchup, garlic aioli, ranch, sour cream, or spicy mayo.
Pro Tips
- Yukon Gold potatoes are buttery and creamy.
- Russet potatoes become the crispiest.
- Don’t overcrowd the basket—air circulation is the key to crispy potatoes.
- Drying the slices well before seasoning helps them crisp up even more.
Prep Time: 10 minutes
Cook Time: 16–20 minutes
Total Time: 26–30 minutes
Servings: 4
