Air Fryer Sliced Potatoes
Crispy air fryer sliced potatoes with olive oil, garlic and herbs. Golden edges in about 20 minutes, no parboiling and barely any oil.
Air fryer sliced potatoes take about 35 minutes start to finish, and only 20 of those are cooking. You need one tablespoon of oil for a whole pound and a half of potatoes.
The trick is slice thickness. A quarter inch, about six millimetres, gives you a slice that cooks through before the edges burn. Thinner than that and you get chips. Thicker and the middle stays raw while the outside goes dark.
A mandoline makes the slicing fast and even, but a sharp knife works fine. Just take your time. Uneven slices are the number one reason these come out half crispy and half pale.
About the Ingredients
1.5 lb (680 g) russet or Yukon Gold potatoes, unpeeled
Russets give you the crispiest edges because they're high in starch. Yukon Golds hold their shape better and taste a little buttery. Baby potatoes work too, but they take longer to slice.
1 tbsp (15 ml) olive oil
Avocado oil or any neutral oil works the same. You want just enough to make the slices look glossy, not wet.
1 tsp garlic powder
Granulated garlic, not garlic salt, so you control the salt yourself. Onion powder is a fine swap if you're out.
1 tsp dried rosemary, crushed between your fingers
Thyme, oregano or Italian seasoning all work. Crushing dried herbs releases more flavor than sprinkling them whole.
1/2 tsp smoked paprika
Sweet paprika or a pinch of cayenne if you want heat. Smoked paprika is what gives that deep red color.
3/4 tsp fine salt, plus more for serving
Kosher salt or fine sea salt. Add it in two stages so it sticks to the oil instead of falling to the bottom of the basket.
1/4 tsp black pepper
Fresh ground if you have it. Pre-ground is fine.
2 tbsp grated parmesan, optional
Add it in the last two minutes only, or it burns. Nutritional yeast is a good dairy-free swap.
Step-by-Step Instructions
1. Slice the potatoes
Wash the potatoes and cut them into 1/4 inch (6 mm) rounds. Leave the skins on. Pat every slice dry with a clean towel.
2. Toss with oil and seasoning
Add the slices to a large bowl with the oil, garlic powder, rosemary, paprika, salt and pepper. Toss with your hands until each slice is coated.
3. Preheat the air fryer
Set the air fryer to 380°F (193°C) and let it run empty for 3 minutes. This step is what gives you crisp edges instead of pale ones.
4. Load the basket in one layer
Lay the slices flat in a single layer. Overlap as little as possible. Work in two batches if your basket is small.
5. Air fry for 10 minutes
Cook at 380°F (193°C) for 10 minutes. Don't open the basket during this stretch. You want the surface to dry out and start browning.
6. Shake and keep cooking
Pull the basket out and shake it so the slices flip and move around. Cook another 8 to 10 minutes at the same temperature.
7. Check for doneness
They're done when the edges are deep golden brown and a knife slides through the middle with no resistance. If the centers still feel firm, give them 3 more minutes.
8. Add parmesan and serve
Sprinkle the parmesan over the hot slices if using, and let the residual heat melt it. Taste one before adding more salt. Serve right away.
Delicious Variations
Garlic parmesan
Skip the rosemary and toss the hot slices with 2 tablespoons of grated parmesan and a pinch of garlic powder right out of the basket.
Spicy cajun
Swap the rosemary and paprika for 1 teaspoon of cajun seasoning and a squeeze of lime when they come out.
Lemon herb
Use thyme instead of rosemary, then finish with lemon zest and a little flaky salt.
Pro Tips
How to Store Air Fryer Sliced Potatoes
Refrigerator
Keep leftovers in an airtight container for up to 4 days. They lose their crisp in the fridge, so plan on reheating them.
Freezer
Freeze cooked slices in a single layer on a tray, then bag them for up to 2 months. Reheat straight from frozen.
Reheating
Reheat at 375°F (190°C) for 4 to 5 minutes. The microwave makes them soft and rubbery, so skip it if you can.
Frequently Asked Questions
Q: Do I need to soak the potatoes first?
No, soaking is optional. It rinses off surface starch and gives you a slightly crisper edge, but drying the slices well matters more. If you do soak them, 10 minutes in cold water is plenty.
Q: Why did my sliced potatoes come out soggy?
Usually the basket was too full or the slices were still wet. Cook them in a single layer and dry them with a towel before they go in. A crowded basket traps steam and steams the potatoes instead of roasting them.
Q: What temperature and time should I use?
380°F (193°C) for 18 to 20 minutes total, shaking once at the halfway point. Check at 15 minutes the first time, since air fryer models vary by a fair amount.
Q: Can I leave the skins on?
Yes, and you should. The skin holds the slice together and crisps up nicely. Just scrub the potatoes well and cut off any soft spots.
Q: What's a good dipping sauce for these?
Garlic aioli, ranch or a simple mix of mayo and sriracha all work. For something lighter, plain Greek yogurt with lemon zest and dill is a good match.
Slice them thin, dry them well, and give the basket room to breathe. That's the whole game. Crispy on, stress off — happy cooking!
Crispy Air Fryer Sliced Potatoes – Easy 30-Minute Side
Crispy air fryer sliced potatoes with olive oil, garlic and herbs. Golden edges in about 20 minutes, no parboiling and barely any oil.
🧂 Ingredients
- 1.5 lb (680 g) russet or Yukon Gold potatoes, unpeeled
- 1 tbsp (15 ml) olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary, crushed between your fingers
- 1/2 tsp smoked paprika
- 3/4 tsp fine salt, plus more for serving
- 1/4 tsp black pepper
- 2 tbsp grated parmesan, optional
📋 Instructions
- 1Slice the potatoes — Wash the potatoes and cut them into 1/4 inch (6 mm) rounds. Leave the skins on. Pat every slice dry with a clean towel.
- 2Toss with oil and seasoning — Add the slices to a large bowl with the oil, garlic powder, rosemary, paprika, salt and pepper. Toss with your hands until each slice is coated.
- 3Preheat the air fryer — Set the air fryer to 380°F (193°C) and let it run empty for 3 minutes. This step is what gives you crisp edges instead of pale ones.
- 4Load the basket in one layer — Lay the slices flat in a single layer. Overlap as little as possible. Work in two batches if your basket is small.
- 5Air fry for 10 minutes — Cook at 380°F (193°C) for 10 minutes. Don't open the basket during this stretch. You want the surface to dry out and start browning.
- 6Shake and keep cooking — Pull the basket out and shake it so the slices flip and move around. Cook another 8 to 10 minutes at the same temperature.
- 7Check for doneness — They're done when the edges are deep golden brown and a knife slides through the middle with no resistance. If the centers still feel firm, give them 3 more minutes.
- 8Add parmesan and serve — Sprinkle the parmesan over the hot slices if using, and let the residual heat melt it. Taste one before adding more salt. Serve right away.
