Air Fryer Sliced Potatoes Recipe

As a food blogger, I’m sharing my Potatoes In Air Fryer Recipe that turns a handful of pantry staples into a go-to for faster weeknight cooking and smarter meal prep.

I never expected plain sliced potatoes to steal the show, but these air fryer rounds do just that. I grab Yukon Gold potatoes and a little olive oil, toss the slices so they get evenly coated, then nudge them into the air fryer for a few crispy minutes.

They come out golden and crackly outside yet soft in the middle, the kind of side that makes people ask for the recipe twice. If you want new Ways To Cook Potatoes In Air Fryer, this simple trick will change your weeknight cooking.

Try it once and you wont go back.

Ingredients

• Starchy tubers give carbs and fiber, crisp up in air fryer, creamy inside when cooked.
• Healthy fats for browning and flavor, helps crisp edges, it’s great used sparingly.
• Enhances potato flavor, draws out moisture for better crispiness, simple but essential.
• Adds savory punch without burning, great for even coating and quick flavor.
• Gives smoky sweetness and color, makes potatoes taste deeper and more interesting.
• Optional trick for extra crunch, light coating so potatoes brown faster and crisp.
• Parmesan adds salty umami finish, parsley brightens with fresh herb notes.
• Freshly ground gives bite and warmth, complements salt, not overpowering.

Ingredient Quantities

• 1 1/2 lb Yukon Gold or Russet potatoes, thinly sliced (about 3 medium)
• 1 tablespoon olive oil it’s fine to use avocado oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme or rosemary, optional
• 1 teaspoon cornstarch for extra crisp, optional it’s worth it
• 2 tablespoons grated Parmesan, optional
• 1 tablespoon chopped fresh parsley, optional
• Cooking spray or extra oil for the air fryer basket, optional

How to Make this

1. Wash the potatoes and thinly slice them about 1/8 inch thick (mandoline or a sharp knife works), you can leave the skins on for texture.

2. Put the slices in a bowl of cold water and soak 10 to 15 minutes to pull out extra starch, this helps them crisp.

3. Drain and rinse, then pat the slices very dry with towels or paper towels until almost no moisture remains. If using cornstarch sprinkle 1 teaspoon over the dry slices and toss to coat evenly.

4. Add 1 tablespoon olive oil or avocado oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon dried thyme or rosemary if you like, toss everything until every slice is well coated.

5. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes and lightly spray or brush the basket with oil so the potatoes don’t stick.

6. Arrange the slices in a single layer in the basket, a little overlap is ok but don’t overcrowd, it’ll steam not crisp; you may need to work in batches.

7. Air fry for about 10 to 12 minutes, flipping or shaking the basket gently halfway through at 5 or 6 minutes, cook until edges are golden and crisp.

8. If using Parmesan toss or sprinkle 2 tablespoons grated Parmesan on the slices in the last 1 to 2 minutes of cooking so it melts and browns a bit.

9. Transfer to a plate, sprinkle 1 tablespoon chopped fresh parsley and taste for a final pinch of salt if needed, serve hot.

Equipment Needed

1. Mandoline or a sharp chef’s knife plus cutting board (for thin 1/8 inch slices, watch your fingers)
2. Large bowl (to soak the slices in cold water)
3. Colander or fine mesh sieve (for draining and rinsing)
4. Clean kitchen towels or paper towels (to pat the slices almost completely dry)
5. Measuring spoons and a small mixing bowl (to measure and toss oil and seasonings)
6. Tongs or a heatproof spatula (to arrange, flip or shake the slices in the basket)
7. Air fryer with a basket (preheat to 400°F / 200°C and oil the basket)
8. Microplane or small grater and a small knife (for grating Parmesan and chopping parsley)

FAQ

Air Fryer Sliced Potatoes Recipe Substitutions and Variations

• Potatoes: swap Yukon or Russets for red potatoes or baby/ fingerling potatoes — they crisp up well and usually need about the same time; sweet potatoes work too but cut them a bit thicker and lower the temp by ~25°F, they may need 2-4 extra minutes.
• Olive oil: use avocado oil, canola, or sunflower oil; for richer flavor try melted butter but watch the temp since butter browns faster.
• Cornstarch: replace with arrowroot or tapioca starch for the same extra crisp; you can also toss with a tablespoon of all purpose flour or a light panko crumb coating for crunch.
• Parmesan: swap for Pecorino Romano or shredded cheddar, or use nutritional yeast for a vegan cheesy note; or skip cheese and finish with extra lemon zest and fresh herbs for brightness.

Pro Tips

1) Slice even, not perfect. A mandoline makes this way easier but if you’re cutting by hand try to keep them about the same thickness so some dont burn while others are still soft. Its okay to leave the skin on for texture.

2) Soak then dry like your life depends on it. Rinsing and a long, thorough pat dry or a salad spinner will stop them from steaming, and tossing in that teaspoon of cornstarch before the oil really amps up the crunch.

3) Toss everything in a big bowl so seasoning spreads out, but dont drown the potatoes in oil or theyll go soggy. Put the cornstarch on first so spices stick better, then add the oil last.

4) One layer only, do batches. If you overcrowd they steam instead of crisp, and every air fryer cooks a little different so check a minute or two early the first time. Sprinkle or toss on Parmesan in the last minute so it browns not burns, and reheat leftovers in the air fryer for best crunch.