Air Fryer Potato Slices

Last weekend, I wanted something crispy to serve alongside dinner, but I didn’t feel like heating up the oven. I grabbed a few potatoes, sliced them thin, tossed them with simple seasonings, and let the air fryer do the work.

They came out golden and crispy around the edges with a soft, tender center. My family kept grabbing them straight from the basket, and now these potato slices have become one of my favorite quick side dishes.

Why You’ll Love This Recipe

• Crispy edges with a tender center
• Uses simple everyday ingredients
• Ready in about 20 minutes
• No deep frying required
• Perfect as a side, snack, or appetizer

Ingredients

• 3 medium russet or Yukon Gold potatoes
• 1½ tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp grated Parmesan cheese, optional
• Fresh parsley, for garnish

Instructions

1. Slice the Potatoes

Wash and dry the potatoes well. You can peel them or leave the skins on.

Slice the potatoes into rounds about ⅛–¼ inch thick, trying to keep them as evenly sized as possible.

2. Soak and Dry

Place the potato slices in cold water for about 10 minutes. This helps remove excess starch and encourages crispier edges.

Drain and pat the slices very dry with paper towels.

3. Season

Place the potato slices in a large bowl.

Add olive oil, garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper. Toss until every slice is evenly coated.

4. Air Fry

Preheat the air fryer to 400°F (200°C).

Arrange the potato slices in a single layer in the basket. Avoid overcrowding; cook in batches if necessary.

Air fry for 12–16 minutes, flipping the slices halfway through, until golden brown and crispy around the edges.

For extra crispiness, cook for another 1–2 minutes.

5. Finish and Serve

Transfer the crispy potato slices to a serving plate.

Sprinkle with Parmesan and fresh parsley while they’re still hot.

My Tips

• Slice the potatoes evenly so they finish cooking at the same time.
• Drying the potatoes thoroughly after soaking is important for crispiness.
• Don’t overcrowd the air fryer basket.
• A light coating of oil is enough—you don’t need much.
• Thinner slices will become crispier, while thicker slices will stay softer in the center.
• Add Parmesan after cooking so it doesn’t burn.

Easy Variations

Garlic Parmesan: Add extra Parmesan and a little fresh minced parsley after air frying.

Spicy Potato Slices: Add cayenne pepper or chili flakes to the seasoning.

Cheesy: Sprinkle mozzarella or cheddar over the potatoes during the final 1–2 minutes.

Ranch Style: Add a little ranch seasoning to the potato seasoning mixture.

Loaded Potato Slices: Top with shredded cheese, cooked turkey bacon, green onions, and a spoonful of Greek yogurt.

What to Serve With Them

These crispy potato slices are delicious with:

• Grilled chicken
• Burgers
• Steak
• Fried or grilled fish
• Scrambled eggs
• Sandwiches
• Garlic yogurt dip
• Ranch or homemade herb dip

Storage & Reheating

Store leftover potato slices in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat them in the air fryer at 375°F (190°C) for 3–5 minutes until hot and crispy again.

Avoid microwaving if possible because the potatoes can become soft.

Recipe Details

Prep Time: 10 minutes
Soaking Time: 10 minutes
Cook Time: 12–16 minutes
Total Time: About 30 minutes
Servings: 4

Approximate Nutrition Per Serving

Calories: 190
Protein: 4g
Carbohydrates: 29g
Fat: 7g
Fiber: 3g
Sugar: 2g

Nutrition is an estimate and will vary depending on potato size and toppings used.

Frequently Asked Questions

Do I have to soak the potatoes?
No, but soaking and thoroughly drying them helps remove excess starch and can make the slices noticeably crispier.

Can I use sweet potatoes?
Yes. Sweet potatoes work well, although they generally won’t become quite as crispy as regular potatoes.

Why aren’t my potato slices crispy?
They may be too wet, too thick, or overcrowded. Make sure they’re thoroughly dried and arranged in a single layer.

Can I make these without oil?
Yes, but a small amount of oil helps the potatoes brown and crisp more evenly.