Air Fryer Sliced Potatoes

Golden, crispy, and ridiculously easy to make— these air fryer sliced potatoes are the kind of side dish that never disappoints. Whether you’re trying to get dinner on the table fast or just craving something snack-worthy with a crunch, these thinly sliced potatoes cooked in the air fryer strike the perfect balance between convenience and flavor. They’re tender on the inside, slightly crisp around the edges, and can be seasoned a hundred different ways depending on your mood. Think of them as the easier cousin to homemade chips or roasted potatoes.

What makes these potatoes such a favorite is how versatile they are. You can serve them with eggs for breakfast, toss them onto a salad for lunch, or pile them next to your favorite grilled protein for dinner. And unlike deep frying, the air fryer gives you all that golden color and crunch without leaving your kitchen smelling like a fast-food joint or using loads of oil. It’s a win all around.

One of the best parts? They take very little effort. Once you’ve sliced the potatoes (a mandoline helps, but a sharp knife works too), it’s just a matter of tossing them in oil and seasoning and letting the air fryer do its thing. They cook quickly—usually in under 15 minutes—and you don’t need to babysit them. That means more time to prep the rest of your meal or relax with a cup of tea while dinner practically cooks itself.

And let’s talk flavor for a sec. Whether you like yours simply salted, spiced up with smoked paprika and garlic powder, or coated in a cheesy Parmesan blend, sliced potatoes absorb seasoning beautifully. You can even switch it up with fresh herbs like rosemary or thyme. They’re simple, satisfying, and always a crowd-pleaser—even if the crowd is just you on the couch with a dipping sauce in hand.

Why You’ll Love It

• Quick and easy – These potatoes come together in minutes with minimal prep. Slice, season, air fry—done. Perfect for busy weeknights or last-minute cravings.
• Crispy edges, tender centers – The air fryer gives you that amazing texture contrast: lightly crispy outside and soft, fluffy inside without the need for deep frying.
• Versatile flavors – From classic salt and pepper to garlic-Parmesan or smoky paprika blends, you can switch up the seasoning every time to match your mood or main dish.
• Healthier than deep-fried – Using just a touch of oil, these sliced potatoes are a lighter alternative to traditional fries or chips but still deliver on taste and crunch.
• Perfect side or snack – Serve them with breakfast, lunch, dinner, or enjoy them solo with your favorite dip—these potatoes fit into any meal effortlessly.

Ingredient List

• 2 medium russet or Yukon gold potatoes
• 1½ tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• Fresh parsley or grated Parmesan for garnish (optional)

Ingredient Notes

• Potatoes – Russet gives crispier edges, while Yukon gold has a creamier texture. Either works great—go with what you have.
• Olive oil – Helps the potatoes crisp up nicely. You don’t need much, but don’t skip it.
• Garlic powder – Adds that savory depth without overpowering.
• Smoked paprika – Optional, but it brings a warm, smoky kick that pairs really well with the crisp texture.
• Salt – Season generously! Potatoes soak up flavor, and under-seasoned ones can taste flat.
• Parmesan (optional) – Sprinkle on during the last 1–2 minutes of air frying for a golden cheesy finish.

Kitchen Equipment Needed

• Air fryer – The star of the show. It gives the potatoes that golden crisp without deep frying. I love using the Ninja or Cosori models—they cook evenly and have plenty of space.
• Sharp knife or mandoline – For slicing the potatoes thin and even. A mandoline makes it super quick and consistent (just watch your fingers!).
• Mixing bowl – To toss the potatoes with oil and seasoning before air frying.
• Tongs or spatula – For flipping or shaking the potatoes halfway through cooking so they crisp evenly.
• Cutting board – For prepping your potatoes and keeping things tidy.

Instructions

Step 1: Wash and Slice the Potatoes

• Scrub the potatoes clean under running water to remove any dirt—no need to peel unless you prefer them skinless.
• Using a sharp knife or mandoline, slice the potatoes into thin, even rounds—about ⅛ to ¼ inch thick.
• Try to keep the slices uniform in thickness so they cook evenly in the air fryer.

Pro Tip: If using a mandoline, use the guard or a cut-resistant glove to protect your fingers.

Step 2: Soak and Dry the Slices

• Place the sliced potatoes in a bowl of cold water and let them soak for at least 15–20 minutes. This helps remove excess starch and makes them crispier.
• After soaking, drain the water and pat the slices completely dry using a clean kitchen towel or paper towels.

Pro Tip: Don’t skip drying—wet potatoes steam instead of crisp, which can make them soggy.

Step 3: Season the Potatoes

• In a large mixing bowl, toss the dry potato slices with olive oil until well-coated.
• Sprinkle in the salt, pepper, garlic powder, and smoked paprika (if using).
• Mix everything well, making sure the seasoning is distributed evenly across the slices.

Pro Tip: Use your hands or tongs for tossing—it gives you better control than a spoon.

Step 4: Arrange in the Air Fryer Basket

• Lightly spray or brush the air fryer basket with oil to prevent sticking.
• Arrange the potato slices in a single layer in the basket—some overlapping is okay, but don’t overcrowd.
• If needed, cook in batches for the best crisp.

Pro Tip: A single, loose layer gives the crispiest results. Overcrowding leads to softer, uneven slices.

Step 5: Air Fry Until Golden

• Set the air fryer to 375°F (190°C) and cook for 10–14 minutes.
• Shake the basket or flip the slices halfway through cooking to ensure even browning.
• Keep an eye on them in the last 2–3 minutes—they can go from golden to too-dark fast.

Pro Tip: If you’re adding Parmesan, sprinkle it on during the last 1–2 minutes so it melts and gets toasty without burning.

Step 6: Serve and Enjoy

• Transfer the crispy slices to a plate or serving bowl.
• Garnish with fresh parsley, a pinch of flaky salt, or grated Parmesan if you’d like.
• Serve warm with your favorite dip or as a tasty side dish.

Tips and Tricks for Success

• Soak the slices – A quick soak in cold water helps remove starch and makes the potatoes crispier when cooked.
• Dry thoroughly – After soaking, pat the slices completely dry. Moisture is the enemy of crisp!
• Don’t overcrowd – Cook in batches if needed. Overloading the basket leads to uneven cooking and soft spots.
• Watch the thickness – Thinner slices crisp up faster and more evenly. Aim for ⅛–¼ inch thick.
• Shake halfway through – Flipping or shaking helps all sides get evenly golden and prevents burning on one side.
• Serve immediately – These taste best right out of the air fryer while they’re still warm and crispy.

Ingredient Substitutions and Variations

• Potatoes – Swap russet or Yukon gold for sweet potatoes for a slightly sweeter, softer version.
• Oil – Use avocado oil or melted ghee if you prefer a higher smoke point or different flavor.
• Seasonings – Try ranch seasoning, Cajun spice, or Italian herbs for fun flavor twists.
• Cheesy version – Sprinkle grated cheddar or Parmesan during the last couple of minutes for a cheesy crust.
• Spicy kick – Add a pinch of cayenne or chili powder to the seasoning mix for heat.
• Herbaceous option – Toss with fresh rosemary, thyme, or dill after air frying for a fresh pop of flavor.

Serving Suggestions

• As a side for dinner – Pair these crispy sliced potatoes with grilled chicken, steak, or fish for a well-rounded, comforting meal.
• With eggs for breakfast – I love serving them alongside scrambled eggs or a veggie omelet for a hearty, savory start to the day.
• Snack board addition – Add them to a snack or appetizer board with dips like sour cream, chipotle mayo, or ranch—perfect for casual gatherings.
• With burgers or sandwiches – They make an easy, tasty substitute for fries when you’re craving something crunchy.
• Loaded-style – Turn them into mini loaded bites with melted cheese, bacon crumbles, and a dollop of sour cream. A personal favorite when I want something indulgent and fun!

Storage and Reheating Instructions

• To store – Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days.
• Avoid sogginess – Line the container with a paper towel to help absorb moisture and keep them from getting soggy.
• To reheat in air fryer – Reheat at 350°F (175°C) for 3–5 minutes until warmed through and slightly crispy again.
• To reheat in oven – Bake at 375°F (190°C) for about 10 minutes on a lined tray. Flip halfway for even crisping.
• Avoid the microwave – It will make the potatoes soft and chewy instead of crisp. Only use it if you’re in a pinch!

Frequently Asked Questions

Can I slice the potatoes ahead of time?

Yes, but keep them in a bowl of cold water in the fridge to prevent browning. Just be sure to dry them really well before air frying for the best crisp!

What’s the best potato to use?

Russet potatoes get the crispiest edges, while Yukon golds are a bit creamier inside. Both work great—just pick based on the texture you prefer.

Do I have to peel the potatoes?

Not at all! The skins add extra texture and nutrients. I usually leave them on for that rustic, crispy edge, but peeling is totally up to you.

Why aren’t my slices getting crispy?

Most likely, they were either too thick, too wet, or overcrowded in the air fryer. Be sure to slice thin, pat dry, and cook in batches if needed!

Can I double the recipe?

You can, but you’ll need to cook in multiple batches. Overcrowding the air fryer will lead to soft, uneven slices instead of golden crispy ones.

What dips go best with these?

Classic ketchup is always a winner, but I also love pairing them with garlic aioli, chipotle mayo, or a tangy ranch for extra flavor.

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Did you try this recipe? Let me know in the comments how it turned out!

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