Crispy on the outside, tender on the inside, and full of flavor, these air fryer sliced potatoes have quickly become one of my favorite side dishes to whip up. Using just a few pantry staples and minimal oil, I get that golden, crunchy texture without the heaviness of deep frying. They pair perfectly with almost anything—from grilled mains to hearty stews—and they’re ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium russet potatoes
1 1/2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: fresh parsley or grated Parmesan for garnish
Directions
I start by washing and scrubbing the potatoes well, then slicing them into thin rounds—about 1/8 to 1/4 inch thick. Keeping the slices uniform helps them cook evenly.
After slicing, I pat them dry with a paper towel to remove as much moisture as possible. This step is key for crispiness.
In a large mixing bowl, I toss the potato slices with olive oil, garlic powder, paprika, salt, and pepper until everything is evenly coated.
While I’m prepping the potatoes, I preheat the air fryer to 380°F (193°C) for about 3–5 minutes.
Once it’s ready, I place the potato slices in a single layer in the air fryer basket. I cook them in batches if needed to avoid overcrowding.
I air fry the slices for 12–15 minutes, flipping them halfway through, until they’re golden brown and crispy.
After air frying, I remove the potatoes and, if I’m feeling fancy, I sprinkle on some fresh parsley or grated Parmesan before serving them hot.
Servings and timing
This recipe serves 4 and takes just 25 minutes from start to finish—10 minutes of prep and 15 minutes of cook time. Each serving contains approximately 190 kcal.
Variations
I sometimes swap russet potatoes for Yukon Golds for a slightly creamier texture.
For a smoky twist, I add a pinch of smoked paprika or chipotle powder.
When I want something indulgent, I top them with shredded cheese and pop them back in the air fryer for a minute or two to melt.
I’ve also tried tossing them in a bit of Cajun or Italian seasoning for a flavorful twist.
For extra crunch, I coat the slices with a tablespoon of grated Parmesan before air frying.
Storage/Reheating
If I have leftovers (which is rare!), I store them in an airtight container in the fridge for up to 3 days. To reheat, I just pop them back in the air fryer at 350°F for about 3–5 minutes until they’re hot and crisp again. Microwaving works too, but they lose a bit of crunch.
FAQs
Can I use sweet potatoes instead of russet?
Yes, I’ve made this with sweet potatoes and they come out beautifully. They may cook slightly faster, so I keep an eye on them around the 10-minute mark.
Do I need to peel the potatoes?
Not at all! I like to leave the skin on for extra texture and nutrients, but peeling them works just as well if that’s your preference.
Can I make these ahead of time?
I wouldn’t recommend making them too far in advance because they’re best right after cooking. However, I do sometimes prep and season the slices ahead of time, then air fry when ready to serve.
What dipping sauces go well with these?
I love dipping them in garlic aioli, ranch, or even just plain ketchup. They’re also great with spicy mayo or sour cream and chive dip.
My potatoes didn’t get crispy—what went wrong?
It’s usually due to too much moisture or overcrowding the basket. I make sure to pat the slices dry and always cook them in a single layer for the best results.
Conclusion
These air fryer sliced potatoes are everything I want in a quick, comforting side—crispy, flavorful, and incredibly easy to make. Whether I serve them alongside dinner or enjoy them as a snack, they always hit the spot. With endless seasoning options and minimal effort, this recipe is a go-to in my kitchen.
📖 Recipe:
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Sliced Potatoes in the Air Fryer
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These air fryer sliced potatoes are crispy on the outside, tender on the inside, and made with simple pantry ingredients. A quick, healthier alternative to deep-fried potatoes that’s gluten-free, vegan, and ready in under 30 minutes.
Ingredients
3 medium russet potatoes
1 1/2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: fresh parsley or grated Parmesan for garnish
Instructions
- Wash and scrub the potatoes well. Slice into thin rounds about 1/8 to 1/4 inch thick.
- Pat the potato slices dry with a paper towel to remove excess moisture.
- In a large bowl, toss the slices with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Arrange the potato slices in a single layer in the air fryer basket. Cook in batches if necessary to avoid overcrowding.
- Air fry for 12–15 minutes, flipping the slices halfway through, until golden brown and crispy.
- Remove from the air fryer and optionally garnish with fresh parsley or grated Parmesan. Serve hot.
Notes
For creamier texture, use Yukon Gold potatoes instead of russet.
Add smoked paprika or chipotle powder for a smoky flavor.
Top with shredded cheese in the last 1–2 minutes of cooking for a cheesy variation.
Toss with Cajun or Italian seasoning for a flavor twist.
For extra crunch, coat with grated Parmesan before air frying.
Store leftovers in the fridge for up to 3 days; reheat in air fryer at 350°F for 3–5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
