Prep time: 10 minutes
Cook time: 18–22 minutes
Serves: 2–4
Ingredients
- 2 medium potatoes (Yukon Gold or Russet)
- 1–2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley or Italian seasoning (optional)
- Grated Parmesan (optional, for serving)
Instructions
- Slice the potatoes into ¼-inch (6 mm) rounds. Try to keep them evenly sized for even cooking.
- Soak (optional but recommended): Place slices in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry.
- Season: Toss the potato slices with olive oil, garlic powder, paprika, onion powder, salt, pepper, and any optional herbs until evenly coated.
- Preheat the air fryer to 400°F (200°C) for about 3 minutes.
- Arrange the potato slices in a single layer in the air fryer basket. Cook in batches if needed to avoid overcrowding.
- Air fry for 18–22 minutes, flipping the slices halfway through. For extra crispiness, shake the basket or flip again during the last 5 minutes.
- Serve immediately while hot. Sprinkle with Parmesan, fresh parsley, or your favorite dipping sauce if desired.
Tips
- Extra crispy: Dry the potatoes thoroughly after soaking and avoid overcrowding the basket.
- Thicker slices (½ inch): Increase cooking time to 22–26 minutes.
- Thin slices (⅛ inch): Check after 10–14 minutes to prevent burning.
Flavor Variations
- Spicy: Add ¼–½ teaspoon cayenne pepper.
- Herb & Garlic: Use rosemary, thyme, and extra garlic powder.
- Cheesy: Sprinkle Parmesan over the potatoes during the last 2–3 minutes of cooking.
These potatoes pair well with burgers, grilled chicken, steak, eggs, or as a snack with ranch, aioli, or ketchup.
