Crispy on the Outside, Soft on the Inside
If you’re craving perfectly cooked potatoes without deep frying, Air Fryer Potato Slices are the answer. With just a few simple ingredients and the right technique, you get golden, crispy edges and a tender, fluffy center—ideal as a side dish, snack, or even breakfast potatoes.
Ingredients
- 3–4 medium potatoes (Yukon Gold or Russet work best)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or garlic powder (optional)
- Optional herbs: rosemary, thyme, parsley
Step-by-Step Instructions
Step 1: Slice the Potatoes
Wash and scrub the potatoes well.
Slice into ½-inch (1–1.5 cm) thick rounds—even thickness is key for uniform cooking.
(Peeling is optional.)
Step 2: Soak (Secret for Soft Centers)
Place slices in cold water and soak for 20–30 minutes.
This removes excess starch and helps create a crispy outside with a soft inside.
Drain and pat completely dry.
Step 3: Season
In a large bowl, toss the potato slices with:
- Olive oil
- Salt, pepper
- Optional spices or herbs
Make sure every slice is lightly coated.
Step 4: Preheat the Air Fryer
Preheat to 190°C (375°F) for 3 minutes.
Step 5: Air Fry
Arrange potato slices in a single layer in the basket (cook in batches if needed).
Air fry for 12–15 minutes, flipping halfway, until:
- Golden and crispy on the outside
- Fork-tender on the inside
Step 6: Serve Hot
Remove and sprinkle with extra salt or fresh herbs.
Serve immediately for best texture.
Tips for Perfect Results
- Always dry potatoes well after soaking
- Don’t overcrowd the basket
- Use enough oil to coat, not soak
- Flip gently to keep slices intact
Flavor Variations
- Garlic Parmesan (add after cooking)
- Spicy with chili powder or cayenne
- Herb butter finish
- Cheesy melt cheese during last 2 minutes
Final Thoughts
These Air Fryer Potato Slices deliver everything you want—crispy edges, soft centers, and big flavor—with minimal oil and effort. A simple recipe you’ll come back to again and again.
