These Air Fryer Sliced Potatoes are one of my favorite go-to side dishes when I want something crispy, quick, and full of flavor. With just a few ingredients and minimal prep, these golden potato rounds come out perfectly cooked—tender on the inside, crispy on the edges, and totally satisfying. I make them for everything from weeknight dinners to weekend snacks.
Why You’ll Love This Recipe
I love how fast and fuss-free these sliced potatoes are in the air fryer. No need to heat up the oven or deep fry anything—just slice, season, and cook. The texture is amazing, and I can season them however I like. Whether I’m serving them as a side with steak, burgers, or eggs, or dipping them in sauce for a snack, they always disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Russet or Yukon Gold potatoes
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Olive oil
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Garlic powder
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Paprika
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Salt
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Black pepper
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Optional: fresh parsley, grated Parmesan, or dipping sauce for serving
Directions
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Wash and dry the potatoes. Slice them evenly into ⅛ to ¼-inch rounds using a sharp knife or mandoline.
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In a large bowl, toss the potato slices with olive oil, garlic powder, paprika, salt, and pepper until well coated.
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Preheat the air fryer to 375°F (190°C) if needed.
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Arrange the slices in a single layer in the air fryer basket—work in batches if necessary.
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Air fry for 12–15 minutes, flipping the slices halfway through, until golden brown and crispy on the edges.
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Sprinkle with fresh herbs or cheese if desired, and serve hot.
Servings and timing
This recipe serves 3 to 4 people as a side dish. It takes about 10 minutes of prep and 12–15 minutes of cook time. I love how quickly it comes together, especially on busy nights.
Variations
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I use sweet potatoes when I want a slightly sweeter, more nutrient-rich version.
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A sprinkle of Parmesan and a pinch of chili flakes give them an Italian-inspired twist.
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I sometimes toss them in ranch seasoning, taco seasoning, or Cajun spices.
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Thinly sliced red onions mixed in add flavor and sweetness.
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I serve them with dips like spicy mayo, garlic aioli, or sour cream and chives.
storage/reheating
I store leftovers 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 3–5 minutes until crisp again. They lose some crunch in the microwave, so I stick to the air fryer or oven for best results.
FAQs
What type of potato works best?
I like using Russet potatoes for crispier edges and Yukon Golds for a creamier center. Both work great in the air fryer.
Do I need to soak the potatoes?
I don’t always soak them, but when I want them extra crispy, I soak the slices in cold water for 30 minutes, then dry them well before air frying.
Can I make these ahead of time?
They’re best fresh, but I prep the slices and store them in water in the fridge for a few hours ahead, then drain, dry, and air fry when ready.
How do I prevent them from sticking?
I make sure the slices are well coated in oil and don’t overcrowd the basket. A light spray of cooking oil also helps.
Can I slice them thicker?
Yes, but I adjust the cook time—thicker slices may need 2–3 extra minutes to cook through and crisp up.
Conclusion
These Air Fryer Sliced Potatoes are one of the easiest and tastiest sides I make on repeat. Crispy, flavorful, and endlessly customizable, they’re perfect for any meal or snack craving. Once I started making them in the air fryer, I never looked back—they’re just too good not to keep in the regular rotation.
Print
Air Fryer Sliced Potatoes: Crispy, Easy, and Totally Addictive
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: ~25 minutes
- Yield: Serves 3–4
- Category: Side Dish, Snack
- Method: Air Fryer
- Cuisine: American
- Diet: Gluten Free
Description
These Air Fryer Sliced Potatoes are the ultimate quick and crispy side dish. Made with just a handful of pantry ingredients, these golden potato rounds come out perfectly tender inside and crispy on the edges. Whether you’re pairing them with dinner or snacking with dip, this easy air fryer potato recipe is sure to become a favorite.
Ingredients
- 2–3 medium Russet or Yukon Gold potatoes
- 1–2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Optional: fresh chopped parsley, grated Parmesan, dipping sauce for serving
Instructions
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Wash and dry potatoes. Slice into ⅛–¼-inch rounds using a knife or mandoline.
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In a large bowl, toss potato slices with olive oil, garlic powder, paprika, salt, and pepper.
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Preheat air fryer to 375°F (190°C), if required by your model.
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Arrange slices in a single layer in the air fryer basket. Work in batches if needed.
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Air fry for 12–15 minutes, flipping halfway through, until golden and crispy.
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Garnish with herbs or Parmesan, and serve hot with your favorite dip.
Notes
- Russet potatoes = crispier edges; Yukon Gold = creamier center.
- Soak slices in cold water for 30 minutes for extra crispiness. Dry well before cooking.
- Ranch seasoning, taco spice, or Cajun blends add bold flavor variations.
- Add sliced onions for extra sweetness and depth.
- Serve with garlic aioli, spicy mayo, or sour cream for dipping.
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