Air Fryer Recipe

Crispy Sliced Potatoes in the Air Fryer

farhanmohla October 1, 2026

There are some recipes I come back to again and again simply because they’re easy, and these sliced potatoes in the air fryer are definitely one of them.

I usually make these when I want something crispy and comforting without turning on the oven or spending much time in the kitchen. You just slice the potatoes, toss them with a little oil and seasoning, and let the air fryer do the work.

Honestly, the best part is those golden, slightly crispy edges while the centers stay soft and fluffy. They make a fantastic side dish, but I’ve also eaten a whole plate of them with a dipping sauce when I wanted an easy snack.

And if you’re new to air-fryer cooking, this is a great recipe to start with. There aren’t many ingredients, and you can easily adjust the seasoning to your taste.

Ingredients

For the potatoes

4 medium potatoes
1½–2 tablespoons olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon salt, or to taste
¼ teaspoon black pepper
¼ teaspoon onion powder, optional

Optional

¼ teaspoon chili flakes for heat
2 tablespoons grated Parmesan
Fresh parsley for garnish
A little melted butter for extra flavor

How to Make Sliced Potatoes in the Air Fryer

1. Wash and slice the potatoes

Give the potatoes a good scrub and pat them dry.

You can peel them if you prefer, but I usually leave the skins on. They add a little extra texture and make the potatoes look rustic and golden.

Slice the potatoes into rounds about ¼ inch thick.

Try to keep the slices roughly the same thickness so they cook evenly.

2. Soak the potatoes

Place the sliced potatoes in a bowl of cold water and let them soak for about 15–20 minutes.

This helps remove some surface starch and can give you crispier results.

After soaking, drain the potatoes and, importantly, dry them very well with a clean kitchen towel or paper towels.

Honestly, don’t skip the drying step. Wet potatoes tend to steam rather than crisp.

3. Season everything

Put the dried potato slices into a large bowl.

Add the oil, garlic powder, paprika, oregano, parsley, salt, black pepper, and onion powder if using.

Toss everything together until the slices are evenly coated.

I usually use vary depending on the potato size and amount my hands for this because it’s the easiest way to make sure every potato gets a little seasoning.

4. Preheat the air fryer

Preheat your air fryer to 400°F (200°C) for about 3–5 minutes, if your model recommends preheating.

5. Arrange the potatoes

Place the potato slices in the air-fryer basket in a mostly single layer.

Try not to pile them on top of each other. If you have a smaller air fryer, it’s better to cook in batches.

A little space around each slice helps the hot air circulate and gives you those crispy browned edges.

6. Air fry

Cook at 400°F (200°C) for approximately 15–20 minutes.

Flip the potatoes halfway through cooking.

Depending on your air fryer and the thickness of your slices, they may need a few extra minutes.

They’re ready when they’re golden brown on the outside and tender when pierced with a fork.

7. Add the finishing touches

Transfer the potatoes to a serving plate.

If you’re using Parmesan, sprinkle it over the hot potatoes immediately so it sticks nicely.

Finish with fresh parsley and an extra pinch of salt if needed.

And that’s it!

My Best Tips for Crispy Air Fryer Potatoes

Slice them evenly

This is probably the most important tip for beginners. If some slices are very thin and others are thick, they won’t finish at the same time.

Dry the potatoes thoroughly

After soaking, get as much moisture off the potatoes as possible.

Dry potatoes + a little oil + circulating hot air = much better crispiness.

Don’t overcrowd the basket

I know it’s tempting to throw everything in at once, but overcrowding can make the potatoes cook unevenly.

I usually cook them in batches if necessary.

Use just enough oil

You don’t need to drench the potatoes. A light coating is enough to help with browning and seasoning.

Flip halfway through

Turning the slices helps both sides develop that lovely golden color.

Watch the final few minutes

Air fryers can vary quite a bit. Once the potatoes start browning, they can go from perfectly golden to overly dark surprisingly quickly.

Flavor Variations

Once you’ve made the basic recipe, it’s really easy to change the flavors.

Cheesy potatoes

Add grated Parmesan during the last 2–3 minutes of cooking.

Spicy potatoes

Add chili flakes, cayenne pepper, or your favorite chili seasoning.

Herby potatoes

Use extra dried oregano, thyme, rosemary, or Italian seasoning.

Garlic butter potatoes

After cooking, toss the hot potatoes with a little melted butter and minced garlic.

BBQ-style potatoes

Replace the paprika with your favorite BBQ seasoning for a smoky, slightly sweet flavor.

What to Serve With Air Fryer Sliced Potatoes

These potatoes go with almost everything.

I love serving them alongside:

Grilled chicken
Burgers
Steak
Fried or grilled fish
Roast chicken
Scrambled eggs
Omelets
Sausages
Grilled vegetables

They’re also fantastic with a dipping sauce.

Try:

Garlic mayo
Sour cream
Ranch dressing
Ketchup
BBQ sauce
Spicy mayo
Cheese sauce

For a simple snack, I honestly just put a bowl of crispy potatoes on the table with garlic mayo and let everyone help themselves.

Approximate Nutrition

Nutritional values will vary depending on the potato size and amount of oil used.

Approximate per serving, based on 4 servings:

Calories: 180–220
Carbohydrates: 30–35 g
Protein: 4–5 g
Fat: 6–8 g
Fiber: 3–4 g
Sodium: approximately 300–450 mg

Adding Parmesan, butter, or dipping sauces will increase the calories and fat.

Frequently Asked Questions

1. Do I have to soak the potatoes first?

No, you don’t have to. You can cook them directly after slicing and seasoning. However, soaking can help remove some surface starch and may give you a crispier finish.

2. Can I use any type of potato?

Yes. Russet potatoes are great for a fluffy interior and crispy edges, while Yukon Gold or other yellow potatoes give you a naturally buttery texture.

3. Why aren’t my potatoes crispy?

The most common reasons are too much moisture, too much crowding, or not enough cooking time. Make sure the slices are thoroughly dried and seasoning simple with garlic, paprika, herbs, salt, and pepper, but that’s the fun part—you can make them as mild arranged without too much overlap.

4. Can I prepare the potatoes ahead of time?

Yes. You can slice and soak them ahead of time. Keep them refrigerated in cold water, then drain and dry them thoroughly before seasoning and cooking.

5. Can I make these without oil?

Yes, although a small amount of oil helps with browning and crispiness. If you want to avoid oil, you can cook them without it, but expect a slightly different texture and less golden color.

Conclusion

These air fryer sliced potatoes are one of those recipes that prove you don’t need a long ingredient list or complicated technique to make something really delicious.

I usually keep the seasoning simple with garlic, paprika, herbs, salt, and pepper, but that’s the fun part—you can make them as mild, spicy, cheesy, or herby as you like.

If you’re a beginner with an air fryer, honestly, start with these. Slice, season, air fry, flip, and enjoy.