Air Fryer Sliced Potatoes

Why You’ll Love This Recipe

I love how simple this recipe is. It takes just a few pantry ingredients and turns ordinary potatoes into something special. The air fryer gives them that perfect crisp on the outside while keeping the inside soft and tender. No deep frying, no mess—just great flavor and texture in every bite. Plus, it’s easy to customize the seasonings to match any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large potatoes

• 1 tbsp olive oil

• 1 tsp garlic granules

• 1 tsp dried mixed herbs

• 1/2 tsp salt

Directions

Prepare the Potatoes:
I start by washing the potatoes thoroughly and slicing them into 1/2 cm thick rounds. I like to keep the skins on for extra texture and nutrients.

Soak and Dry:
To remove excess starch and help them crisp up better, I place the slices in a pot of water as I cut them. Once all the slices are done, I drain them and pat them dry with kitchen paper or a clean towel.

Season the Slices:
In a mixing bowl, I toss the dried potato slices with olive oil, garlic granules, dried herbs, and salt. I make sure they’re evenly coated so each bite has flavor.

Air Fry:
I transfer the seasoned slices into the air fryer basket, spreading them out so they cook evenly. I set the air fryer to 200°C (390°F) and cook for 18 minutes, shaking the basket halfway through. If they need a bit more color or crispiness, I add another 2 minutes.

Serve and Enjoy:
I serve them hot, either as a tasty side dish or a crunchy, satisfying snack.

Servings and timing

This recipe makes enough for 6 servings. It takes about 15 minutes to prep and 20 minutes to cook, so I have crispy, golden potatoes ready in just 35 minutes.

Variations

• Spicy kick: I sometimes add a pinch of smoked paprika or chili powder for heat.

• Cheesy topping: After cooking, I sprinkle a little grated Parmesan or cheddar on top while they’re still hot.

• Fresh herbs: Instead of dried herbs, I use chopped rosemary or thyme when I want a fresher flavor.

• Sweet potatoes: I swap regular potatoes for sweet potatoes when I want a slightly sweeter option.

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 pop them back in the air fryer for 3–5 minutes at 180°C (350°F) to restore their crispiness. I avoid using the microwave since it makes them soft.

FAQs

Do I need to peel the potatoes?

No, I don’t peel them. The skins add texture and help the slices crisp up, plus they’re full of nutrients.

Can I use any type of potato?

Yes, I usually use russet or Yukon gold potatoes because they hold up well in the air fryer, but any firm variety works.

How do I make them extra crispy?

The key is drying the slices thoroughly before seasoning and not overcrowding the air fryer basket. I also shake the basket halfway through cooking.

Can I make these ahead of time?

I prefer to cook them fresh, but I’ve prepped the slices and soaked them in water in the fridge for a few hours. When I’m ready to cook, I dry and season them right before air frying.

What dipping sauces go well with these?

I like serving them with garlic aioli, ketchup, spicy mayo, or even sour cream and chives for a creamy dip.

Conclusion

These Air Fryer Sliced Potatoes are quick, crispy, and always a crowd-pleaser. I love how easy they are to make and how they pair with just about any meal. Whether I’m making them for a weeknight dinner or a snack to share, they always disappear fast.

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