Name: Air Fryer Sliced Potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large russet potatoes (or Yukon gold), thinly sliced; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; Optional: chopped parsley, grated parmesan, or chili flakes for garnish

Crispy, golden potato slices made effortlessly in the air fryer—these are my go-to side dish or snack when I want something simple, satisfying, and full of flavor. Whether I’m dipping them into my favorite sauces or enjoying them straight out of the basket, they hit the spot every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large russet potatoes (or Yukon gold), thinly sliced

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Optional: chopped parsley, grated parmesan, or chili flakes for garnish

Directions

I start by washing and scrubbing the potatoes really well. I leave the skins on—they crisp up beautifully and add nutrients.

Then, I use a sharp knife or mandoline to slice the potatoes into 1/8-inch thick rounds.

I place the slices in a bowl of cold water and let them soak for at least 15 minutes. This helps remove excess starch and makes them crispier.

After soaking, I drain the slices and dry them completely with a clean kitchen towel.

In a large bowl, I toss the slices with olive oil, garlic powder, paprika, salt, and pepper until they’re evenly coated.

I preheat my air fryer to 375°F (190°C).

Then, I arrange the slices in a single layer in the air fryer basket. I cook them in batches so they don’t overcrowd.

I air fry for 10-15 minutes, flipping them halfway through. They’re done when they’re golden and crispy.

I sprinkle a bit of extra salt or my favorite garnishes on top and serve immediately.

Servings and timing

This recipe makes 4 servings.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 160 kcal per serving

Variations

Cheesy: I sometimes add grated parmesan at the end for extra flavor.

Spicy: When I want heat, I toss the slices with chili flakes or cayenne pepper.

Herbed: I mix in dried thyme or rosemary before air frying for a savory touch.

Sweet Potato Version: I swap in sweet potatoes for a slightly sweet twist.

Vegan Ranch Style: I sprinkle ranch seasoning over them after cooking—perfect for dipping.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the air fryer at 350°F for 3–5 minutes. They regain their crispness really well. I don’t recommend microwaving—they turn soggy.

FAQs

How do I get the crispiest air fryer sliced potatoes?

Soaking the slices in cold water is key. It removes excess starch, which helps them crisp up. I also make sure to dry them completely before seasoning.

Can I use other types of potatoes?

Yes, I’ve used Yukon gold and even red potatoes. Russets are my favorite for their crispiness, but others work too.

Do I need to peel the potatoes?

Nope—I leave the skins on for extra flavor and texture. But if I want a smoother bite, peeling is fine.

Can I make these ahead of time?

I can prep the slices and soak them ahead of time, but I always air fry them right before serving for best texture.

What dips go well with these?

I love dipping them in garlic aioli, ketchup, sour cream, or a spicy chipotle mayo. They go with just about anything.

Conclusion

These air fryer sliced potatoes are one of my favorite simple snacks or sides. They’re fast, crispy, and packed with flavor—all with just a handful of ingredients. Whether I’m hosting friends or meal prepping for the week, this recipe never fails me.

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