I make these simple air-fried potato slices whenever I want something comforting, crispy on the outside and tender on the inside. They take very little effort and always turn out delicious.
Why You’ll Love This Recipe
I love how quick and reliable this recipe is. I only need a few pantry ingredients, and the air fryer does all the work. I get beautifully golden slices without deep-frying, and I can season them however I like. They work as a side dish, a snack or something to serve with a casual meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds potatoes (Russet or Yukon Gold)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Directions
Wash the potatoes and peel them if I want a smoother texture. I slice them into rounds about 1/4-inch thick.
I soak the slices in cold water for 15–30 minutes to remove excess starch, then drain and pat them completely dry.
I place the slices in a bowl and add the olive oil, salt, paprika, garlic powder and onion powder, tossing until everything is well coated.
I preheat the air fryer if needed, then arrange the potatoes in a single layer in the basket.
I air-fry at 380°F (about 193°C) for 12–15 minutes, flipping or shaking the basket halfway. Thicker slices may need up to 18 minutes.
Once the slices are crisp and golden, I remove them and serve immediately.
Servings And Timing
This recipe makes about 4 servings.
Prep time: around 10 minutes (plus optional soaking time)
Cook time: about 12–15 minutes
Total time: about 25 minutes
Variations
I season them with Italian herbs for a more savory, aromatic version.
I use smoked paprika and a pinch of chili powder when I want a smoky or slightly spicy batch.
I switch to sweet potatoes for a different flavor; they cook a bit faster so I reduce the time slightly.
I leave the skins on for extra texture and nutrients.
Storage/Reheating
If I have leftovers, I let them cool completely before storing them in an airtight container in the refrigerator for up to 3–4 days.
To reheat, I return them to the air fryer at 375°F (190°C) for about 3–5 minutes until they crisp up again. I avoid microwaving because it softens them too much.
FAQs
How thin should I slice the potatoes?
I aim for about 1/4-inch thickness because it gives me crisp edges with soft centers. Thinner slices cook faster and become crispier.
Do I have to soak the potatoes?
I don’t have to, but soaking helps remove excess starch and improves crispiness. If I’m in a hurry, I skip it but make sure the slices are dried well.
Can I use another type of oil?
Yes. I use avocado oil or canola oil when I want a more neutral flavor or a higher smoke point.
Why aren’t my slices getting crispy?
I make sure the slices are fully dry, I don’t overcrowd the air fryer, and I shake the basket halfway so they cook evenly.
Can I make these without peeling the potatoes?
Absolutely. I often keep the skins on because they add texture and nutrients.
Conclusion
I love how easy and dependable this recipe is. Whenever I want a quick side dish or something warm and comforting, these air-fried sliced potatoes always deliver. They’re simple, customizable and ready in minutes — exactly the kind of recipe I reach for again and again.
