Air Fryer Sliced Potatoes

Air Fryer Sliced Potatoes are my go-to when I want a crispy, golden side dish without the mess or time of traditional frying. They’re thin, flavorful, and incredibly easy to make—perfect for pairing with breakfast, burgers, or a cozy dinner. I love how the air fryer gives them that satisfying crunch with just a small amount of oil.

Why You’ll Love This Recipe

I love this recipe because it’s quick, hands-off, and consistently delivers crispy edges and tender centers. Whether I season them simply with salt or add herbs, spices, or cheese, the result is always delicious. Plus, they’re naturally gluten-free, great for meal prep, and ready in under 20 minutes.

Ingredients

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

• Potatoes (Yukon Gold, red, or russet)
• Olive oil or avocado oil
• Salt
• Black pepper
• Garlic powder (optional)
• Paprika or smoked paprika (optional)
• Fresh parsley or grated Parmesan for garnish (optional)

Directions

I start by washing and drying the potatoes. Then I slice them evenly into 1/8- to 1/4-inch rounds using a sharp knife or mandoline for consistency.

I place the slices in a bowl, drizzle with olive oil, and toss with salt, pepper, and any other seasonings I’m using.

I preheat the air fryer to 375°F (190°C) for a few minutes.

I arrange the potato slices in a single layer in the air fryer basket. If I have a lot, I cook them in batches to ensure even crisping.

I air fry for 12–15 minutes, flipping the slices halfway through. I check for golden edges and adjust time as needed based on thickness and type of potato.

Once done, I sprinkle with fresh parsley or Parmesan and serve immediately.

Servings and timing

This recipe serves 2–3 as a side.
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: 20 minutes

Variations

Sometimes I add rosemary or thyme for an herby twist.

When I want a spicy version, I toss the slices in cayenne or chili powder.

For a cheesy flavor, I sprinkle grated Parmesan over the potatoes in the last 2 minutes of cooking.

I occasionally make them sweet by using sweet potatoes and adding a dusting of cinnamon and salt.

If I want extra crispy slices, I soak them in cold water for 15–20 minutes before drying and air frying.

Storage/Reheating

I store leftover potatoes in an airtight container in the fridge for up to 3 days.

To reheat, I pop them back in the air fryer at 350°F (175°C) for 4–5 minutes until hot and crisp again.

I avoid microwaving as it softens the texture.

FAQs

Do I need to soak the potatoes first?

It’s optional, but I sometimes soak them in cold water for 15–30 minutes to remove excess starch, which helps them get even crispier.

What’s the best potato to use?

I like Yukon Gold for their creamy texture and crispy edges, but russet potatoes get super crisp if I want that classic chip-style feel.

Can I make these ahead of time?

Yes. I slice and season them ahead of time, then air fry just before serving. They reheat well too.

Why aren’t my potatoes crispy?

They might be sliced too thick, overcrowded, or not cooked long enough. I always work in batches for the crispiest results.

Can I use a mandoline to slice?

Absolutely—it makes it easy to get even slices, which helps them cook evenly and look great.

Conclusion

Air Fryer Sliced Potatoes are one of my favorite ways to enjoy crispy, flavorful potatoes with minimal oil and effort. They’re fast, versatile, and the perfect side for just about any meal. Whether I’m seasoning them simply or getting creative with flavors, they always turn out golden and delicious.

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