Air fryer sliced potatoes deliver the ultimate crispy-on-the-outside, creamy-on-the-inside bite in under 30 minutes. A healthier twist on fries, they make an irresistible snack, appetizer, or side.
Using simple ingredients and minimal oil, air fryer sliced potatoes come together with golden edges and deep savory flavor, perfect for dipping or serving on their own.
Main Players Behind These Crispy Air Fryer Sliced Potatoes
- Yukon Gold or Russet Potatoes – The backbone of the recipe, chosen for their perfect balance of starch and moisture that crisps up beautifully.
- Olive Oil – Helps the slices turn golden and crunchy without deep frying, adding richness and depth.
- Kosher Salt – Enhances flavor and brings out the natural sweetness of the potatoes.
- Paprika – Adds a touch of warmth and subtle smokiness that elevates the basic seasoning.
- Garlic Powder – Infuses the potatoes with savory aroma and a punch of flavor in every bite.
- Onion Powder – Complements the garlic and rounds out the flavor profile with mild sweetness.
How to Make Them: Your Path to Crispy Potato Bliss
Start by peeling and slicing the potatoes into ¼-inch thick rounds. A mandolin ensures uniform slices, but a sharp knife works just as well. Soak the slices in cold water for at least 15 minutes—this crucial step removes excess starch and guarantees a crisper finish.
Once soaked, pat the slices dry and toss them with olive oil and the seasoning mix until evenly coated. Arrange half of the potato slices in your air fryer basket, ensuring they’re spread out to allow for airflow.
Air fry at 380°F for 12–15 minutes, shaking every 5 minutes for even browning. Look for golden edges and a tender interior. Repeat with the remaining batch, then serve hot with your favorite dip.
Crispy Secrets & Tasty Twists
Don’t skip the soaking step—it’s the key to getting that addictive crispy texture. Thicker slices will take longer, but resist the urge to overcrowd the air fryer; work in batches for best results.
For a fun flavor twist, sprinkle Parmesan or fresh rosemary after air frying. Want spice? A pinch of cayenne or chipotle powder in the seasoning mix will do the trick. These potato slices are also great topped with melted cheese or crumbled bacon for an indulgent treat.
Storing & Reheating Leftover Slices
To store, place cooled slices in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 350°F for 3–5 minutes to restore their crispiness. Avoid the microwave—it will make them soggy. While they’re best enjoyed fresh, you can freeze them too; just layer them between parchment in a freezer bag and reheat directly from frozen in the air fryer.
Air Fryer Sliced Potatoes
Ingredients
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 2 lbs Yukon Gold or Russet potatoes
- ½ teaspoon onion powder
Instructions
- Peel the potatoes and cut them into uniform ¼-inch slices using either a mandolin or a sharp kitchen knife.
- Transfer the sliced potatoes into a medium bowl filled with cold water and allow them to soak for 15 to 30 minutes to remove excess starch; this step enhances crispiness.
- After soaking, drain thoroughly and pat the slices completely dry using paper towels.
- Return the dried slices to the bowl, drizzle with olive oil, and evenly sprinkle with salt, paprika, garlic powder, and onion powder. Toss well to ensure the seasoning coats all pieces uniformly.
- Arrange half of the slices in the base of a 7-quart or larger basket-style air fryer, ensuring they are spread out for even cooking.
- Set the air fryer to 380°F and cook for 12 to 15 minutes, shaking the basket every 5 minutes. Begin checking for doneness at the 12-minute mark; slices should be golden and crisp on the outside while remaining tender inside.
- Once cooked, remove the slices and place them on a platter or baking sheet. Repeat the air frying process with the remaining half.
- Serve promptly with dill aioli or your preferred dipping sauce.
Notes
A high-capacity (7-quart or larger) basket air fryer is recommended for best results.
Yukon Gold and Russet potatoes are ideal for this preparation due to their texture.
Always soak and thoroughly dry the potatoes prior to cooking to achieve maximum crispiness.
Pair with homemade dill aioli or your favorite dip for added flavor.
