Name: Sliced Potatoes in the Air Fryer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2–3 medium potatoes (Yukon Gold, russet, or yellow); 1–2 tablespoons olive oil; Salt, to taste; Black pepper, to taste; Optional seasonings: garlic powder, paprika, onion powder, smoked paprika, dried herbs, chili powder, Cajun seasoning

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I toss thinly sliced potatoes in olive oil and a mix of seasonings, then air fry them until they’re perfectly golden and crisp. It’s a simple side dish or snack that always hits the spot.

Sliced Potatoes in the Air Fryer

Why I’ll Love This Recipe

I love how quick and easy this is to make, especially when I need something comforting and satisfying without much effort. The air fryer gives the slices a perfectly crispy texture without needing much oil, and I can play around with the seasonings every time I make them. Whether it’s for a side, a snack, or something to dip into my favorite sauces, this recipe always delivers.

Ingredients

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

Potatoes (Yukon Gold, russet, or yellow potatoes work great)
Olive oil
Salt
Pepper
Optional seasonings (like garlic powder, paprika, onion powder, smoked paprika, dried herbs)

Directions

I start by washing the potatoes, then slicing them into ¼-inch thick rounds. I peel them if I want a smoother texture, but I often leave the skin on for extra flavor.
I dry the slices thoroughly using a clean towel. If I’m using russet potatoes, I soak them in water for about 20 minutes first, then dry them—this helps them crisp up even better.
I toss the slices in a bowl with olive oil, salt, pepper, and whatever seasonings I’m craving that day.
I place the slices in the air fryer basket in a single layer or with slight overlap.
I air fry them at 380°F for about 12–15 minutes, flipping or shaking the basket halfway through so they cook evenly.
Once they’re golden and crispy, I take them out and let them cool slightly before serving.

Servings and timing

This recipe makes about 4 servings and takes roughly 25 minutes total — 10 minutes for prep and 12–15 minutes to cook in the air fryer.

Variations

I use different seasonings every time — sometimes I go for a smoky paprika and garlic mix, other times I add rosemary or thyme.
When I want extra crunch, I sprinkle a little cornstarch on the slices before air frying.
For a cheesy version, I add grated Parmesan halfway through cooking.
I swap in sweet potatoes when I want a sweeter, earthier flavor.
Sometimes I make a spicy batch with chili powder or Cajun seasoning for a little kick.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat them, I pop them back in the air fryer at 380°F for 3–4 minutes until they’re hot and crispy again. I avoid microwaving because they lose their texture.

FAQs

1. How long do I cook sliced potatoes in the air fryer?

I cook them for about 12–15 minutes at 380°F, flipping halfway through. If they’re thicker or thinner, I adjust the time slightly.

2. Do I need to soak the potatoes first?

I usually soak russet potatoes for about 20 minutes to help them get crispier, but for waxy potatoes like Yukon Gold, I skip soaking and just dry them well.

3. What potatoes work best for this recipe?

I like using Yukon Gold or yellow potatoes for their creaminess and crisp edges. Russet potatoes are great too if I want a fluffier inside.

4. How can I make them extra crispy?

I make sure to dry the slices thoroughly and avoid overcrowding the basket. A light sprinkle of cornstarch or a little extra oil can also boost the crispiness.

5. Can I use sweet potatoes instead?

Yes, I can. Sweet potatoes work really well with this method, though they might cook slightly faster. I just keep an eye on them and adjust the timing as needed.

Conclusion

This air fryer sliced potatoes recipe is one I keep coming back to. It’s simple, adaptable, and gives me the crispy, flavorful potato slices I crave with very little fuss. Whether I serve them on the side of dinner or snack on them with dip, they always disappear fast.