Name: Air Fryer Sliced Potatoes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 medium russet or Yukon gold potatoes, thinly sliced (1/8 to 1/4 inch thick); 1 tbsp olive oil or cooking spray; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and black pepper, to taste; Optional: 1/4 tsp onion powder, 1/2 tsp dried herbs (thyme, oregano, rosemary), 1 tbsp grated parmesan

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These air fryer sliced potatoes are crispy on the outside, tender on the inside, and packed with flavor. I slice the potatoes thinly, season them generously, and let the air fryer do all the work. The result? Perfectly golden potato slices that are great as a snack, side dish, or even a healthier alternative to chips or fries.

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and uses minimal oil compared to traditional frying. The air fryer gives the potatoes a perfectly crisp texture without deep frying. I can change up the seasonings depending on what I’m in the mood for, and they cook in just minutes. Whether I’m serving them alongside dinner or enjoying them on their own, these always hit the spot.

Ingredients

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

russet or Yukon gold potatoes, thinly sliced
olive oil or cooking spray
garlic powder
paprika
salt and black pepper
optional: onion powder, dried herbs (like thyme, oregano, or rosemary), grated parmesan

Directions

I wash and thinly slice the potatoes (about 1/8 to 1/4 inch thick), leaving the skin on for extra texture.
I pat the slices dry with a paper towel to help them crisp up.
In a bowl, I toss the slices with olive oil and seasonings until evenly coated.
I preheat the air fryer to 375°F (if needed).
I arrange the potato slices in a single layer in the air fryer basket—no overlapping for even cooking.
I air fry for 10–12 minutes, flipping halfway through, until the slices are golden and crispy around the edges.
I serve them hot with a sprinkle of extra salt or a dipping sauce if I’m feeling fancy.

Servings and timing

This recipe serves 2–4 as a side or snack.
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: 15–17 minutes

Variations

Sometimes I add chili powder and lime for a spicy kick or toss them with ranch seasoning for a fun twist. I’ve also brushed them with melted butter and garlic for a richer flavor, or topped them with shredded cheese and chives for a loaded version. Sweet potatoes work great too—I just adjust the time slightly since they cook a bit faster.

storage/reheating

These are best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer at 375°F for 3–5 minutes to bring the crispiness back. I avoid microwaving, as it makes them soft.

FAQs

How thin should I slice the potatoes?

I aim for about 1/8 to 1/4 inch thick. Thinner slices crisp more, while thicker ones stay soft in the center.

Do I need to soak the potatoes first?

Not for this recipe, but soaking in cold water for 15–20 minutes can help remove starch and make them even crispier. I just make sure to dry them really well.

Can I use other types of potatoes?

Yes, Yukon golds and red potatoes work well. Russets get the crispiest, but I use what I have on hand.

Why are my potatoes not crispy?

They may be too thick, too crowded, or not dry enough. I slice them thin, avoid overlapping in the basket, and always pat them dry before cooking.

What can I dip them in?

I like ketchup, ranch, garlic aioli, or spicy mayo. They’re also great with sour cream and chives or even hot sauce.

Conclusion

These air fryer sliced potatoes are a simple, delicious way to satisfy any crispy potato craving without the mess of deep frying. Whether I’m making them as a quick snack or a flavorful side, they always come out golden, crispy, and incredibly tasty. With endless ways to season and serve them, this is one recipe I keep in regular rotation.