Introduction

Air Fryer Sliced Potatoes are a quick and delicious way to enjoy crispy, golden potato slices with minimal oil. Perfect as a side dish or snack, they offer a flavorful, healthier alternative to traditional fried potatoes.

The image shows several rows of golden roasted potato halves arranged closely together in a black tray. Each potato half has a crispy, browned outer layer with some darker charred spots and a soft, light yellow inside. The potatoes are seasoned with black pepper and scattered small green parsley leaves on top, adding a fresh color contrast. The tray’s ridged surface is visible between the potatoes, highlighting their texture and roasting marks. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large potatoes (Russet or Yukon Gold recommended)
1 tbsp olive oil
1 tsp garlic granules
1 tsp dried mixed herbs
1/2 tsp salt

Instructions

Step 1: Wash the potatoes thoroughly and slice them into 1/2 cm thick rounds.
Step 2: Place the sliced potatoes in a pot of water to remove excess starch and prevent browning.
Step 3: Drain the water and pat the potato slices completely dry using kitchen paper or a clean towel.
Step 4: In a bowl, toss the dried potato slices with olive oil, garlic granules, dried mixed herbs, and salt until evenly coated.
Step 5: Transfer the seasoned potato slices to the air fryer basket, spreading them out evenly.
Step 6: Cook in the air fryer at 200°C (390°F) for 18 minutes, shaking the basket halfway through cooking to ensure even crisping.
Step 7: Check if the slices are crispy on the outside and soft on the inside. If needed, cook for an additional 2 minutes.
Step 8: Serve hot as a side dish or snack and enjoy!

Tips & Variations

Try swapping garlic granules and mixed herbs for smoked paprika or Italian seasoning for a different flavor.
Sprinkle grated parmesan or shredded cheddar over the slices before air frying for a cheesy crust.
Use cooking spray instead of olive oil for a lighter, oil-free version.
Replace potatoes with sweet potatoes, zucchini slices, or parsnips for a tasty twist.
Add fresh herbs like rosemary, thyme, or parsley after cooking for added freshness.
For a spicy kick, season with cayenne pepper or chili powder before air frying.

Storage

Let the cooked potatoes cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 190°C (375°F) for 5–10 minutes to regain crispiness. For longer storage, freeze the slices by first pre-freezing them on a tray for 1–2 hours, then transferring to a freezer bag; they keep for up to 2 months. Reheat frozen slices directly in the air fryer for 8–10 minutes without thawing.

How to Serve

The image shows a close-up view of many pieces of roasted potatoes arranged closely together in rows. Each potato piece is sliced in half, showing a golden-yellow inside with a crispy, browned outer layer. The potatoes are seasoned with black pepper, herbs, and small bits of green parsley scattered on top. The crispy outer texture contrasts with the soft interior, and the pieces sit on a dark grill or tray. The scene is bright and clear, highlighting the golden roasted color and seasoning details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of potato for this recipe?

Russet and Yukon Gold potatoes are best for achieving crispy yet tender slices, but you can experiment with other varieties. Just keep an eye on cooking time as it may vary.

Do I need to soak the potato slices before air frying?

Yes, soaking the slices in water removes excess starch, which helps prevent sticking and promotes crispiness when air fried.