Air-Fried Sliced Potatoes
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I’ve been making sliced potatoes in the air fryer for quick weeknight dinners and lazy weekend brunches — they come out fluffy inside and crisp at the edges with almost no babysitting. Using Russets gives a tender, fluffy interior, but you can choose your favorite potato for a slightly different texture. This recipe is about simple seasoning and high heat to get crunchy, golden slices in minutes. For another take on the same idea, you can see a similar version of sliced potatoes in the air fryer that inspired my timing and technique.
Why you’ll love this dish
These sliced potatoes are the kind of easy side everyone asks for seconds of. They’re fast, inexpensive, kid-friendly, and versatile — they pair well with eggs, grilled meats, or stand in for fries. Because we slice them thin and use a little oil plus high air-fryer heat, you get crisp edges and a fluffy center without deep frying.
“Perfectly crisp outside, pillowy inside — my go-to when I need a simple, crowd-pleasing potato side.” — a home-cook review
This recipe is ideal for busy weeknights, brunches, or when you want a comforting side without long prep. It’s also forgiving: swap spices or potato type and still get a great result.
How this recipe comes together
- Wash and slice the potatoes thinly so they cook quickly and evenly.
- Toss slices with olive oil and seasonings to coat each piece.
- Arrange in a single layer (or a light two-layer stagger) in the air fryer basket.
- Cook at high heat, shake or flip halfway, and finish when golden and crisp.
That’s the simple workflow: prep, toss, air-fry, and enjoy.
What you’ll need
- 4 potatoes — Russet or any preferred variety (Russets give a fluffy texture; Yukon Golds are creamier; red potatoes keep shape).
- 2 tablespoons olive oil — helps achieve a crispy finish and promotes even browning.
- 1 teaspoon salt — brings out natural potato flavor.
- 1/2 teaspoon pepper — freshly cracked for best aroma and kick.
- 1 teaspoon garlic powder — adds an aromatic touch without fresh garlic’s moisture.
- 1 teaspoon paprika — gives beautiful color and a subtle smokiness.
Notes and substitutions:
- For a lower-oil version, reduce to 1 tablespoon and use an oil spray to finish.
- Swap smoked paprika for regular paprika for less smokiness.
- If you like herbs, add 1/2 teaspoon dried rosemary or thyme with the spices.
For an alternate timing chart and photos, check this companion air fryer sliced potatoes page.
Step-by-step instructions
Preparation
- Wash and dry potatoes. If you prefer, peel them; I usually leave the skin on for texture and nutrients.
- Slice potatoes 1/8–1/4 inch thick. Use a mandoline for uniform slices, but a sharp knife works fine. Even thickness ensures even cooking.
- Place slices in a large bowl. Add olive oil, salt, pepper, garlic powder, and paprika. Toss until every slice is lightly coated.
Cooking
- Preheat the air fryer to 380°F (193°C) for 3 minutes. Preheating helps the first contact brown.
- Arrange the potato slices in a single layer in the basket. If necessary, do two batches to avoid overcrowding. Slight overlap is okay, but airflow matters.
- Cook for 10–12 minutes. At 5–6 minutes, open the fryer and shake the basket or flip slices with tongs so both sides brown evenly.
- Continue cooking until edges are golden and centers are tender when pierced (total 10–14 minutes depending on thickness).
- Transfer to a serving plate and taste for salt; adjust if needed.
Safety tip: Use oven mitts when handling the hot basket and avoid adding wet slices, which can create steam and reduce crisping.
Best ways to enjoy it
- Serve with fried or poached eggs for a classic brunch.
- Pair with grilled chicken or steak and a green salad for a weeknight dinner.
- Top with sour cream, chives, and crumbled bacon for loaded potato slices.
- Use them as a base for a breakfast bowl with sautéed peppers, onions, and a runny egg.
For plating, stack a small pile, sprinkle fresh herbs over the top, and add a dipping ramekin of ketchup or garlic aioli on the side.
How to store & freeze
- Refrigerator: Cool leftovers to room temperature within two hours, then store in an airtight container for up to 4 days. Reheat in the air fryer at 350°F (175°C) for 3–5 minutes to restore crispness.
- Freezing: Flash-freeze single-layer slices on a baking sheet, then transfer to a freezer bag. Keep for up to 2 months. Reheat from frozen in the air fryer at 375°F (190°C) for 8–12 minutes, flipping once.
- Food safety: Do not leave cooked potatoes at room temperature longer than two hours to avoid bacterial growth.
Pro chef tips
- Uniform slices = even cooking. A mandoline saves time and improves consistency.
- Dry the slices after washing. Excess surface moisture prevents crisping.
- Don’t overcrowd. Air needs to circulate; cook in batches if necessary.
- Light oiling is enough — too much makes them soggy.
- If you like extra-crispy edges, finish with a 1–2 minute blast at 400°F (204°C).
For inspiration on air-fryer sides and fun pairings, I often test recipes like cheeseburger egg rolls in the air fryer to mix and match meal ideas.
Creative twists
- Herb & lemon: Add 1 teaspoon lemon zest and 1 tablespoon chopped parsley after cooking.
- Cheesy finish: Toss hot potato slices with grated Parmesan and a sprinkle of black pepper.
- Spicy: Mix 1/4 teaspoon cayenne with the paprika for heat.
- Ranch-style: Swap garlic powder for 1 teaspoon dried ranch seasoning mix.
- Mediterranean: Use olive oil, smoked paprika, and a finish of crumbled feta and oregano.
These swaps let you tailor the dish to cuisines and moods without changing the method.
Your questions answered
Q: Can I use waxy potatoes (red or new potatoes)?
A: Yes. Waxy potatoes hold their shape better and give a firmer bite. Russets are best if you want fluffy interiors.
Q: Do I need to soak the slices in water first?
A: Soaking removes surface starch and can improve crispness. It’s optional; if you soak, dry thoroughly before oiling and cooking.
Q: Can I cook a whole potato sliced crosswise (no peeling) in one go?
A: Yes, but stack thinly and check doneness — thicker slices will need longer and may require lower temperature with a longer cook time to avoid over-browning.
Q: What if my air fryer runs hot and burns the edges?
A: Reduce temperature by 10–20°F and extend cooking time slightly. Also check on the basket earlier to prevent burning.
Q: Is this recipe gluten-free and vegetarian?
A: Yes — naturally gluten-free and vegetarian. Adjust toppings (like bacon) if needed for other diets.
Conclusion
If you want a fuss-free way to get crispy, golden potato slices with a fluffy center, this air-fryer method hits the sweet spot between speed and flavor. For a slightly different presentation and timing comparison, see Air Fryer Sliced Potatoes – Wholly Tasteful, or browse an alternate take at Air Fryer Potato Slices – Food Banjo. For a step-by-step, family-friendly write-up with photos, check Crispy Sliced Potatoes in the Air Fryer | Everyday Family Cooking.
Air Fryer Sliced Potatoes
Ingredients
Method
- Wash and dry potatoes. If preferred, peel them; otherwise, leave the skin on for texture and nutrients.
- Slice potatoes 1/8–1/4 inch thick. Use a mandoline for uniform slices, or a sharp knife.
- Place slices in a large bowl. Add olive oil, salt, pepper, garlic powder, and paprika. Toss until every slice is lightly coated.
- Preheat the air fryer to 380°F (193°C) for 3 minutes.
- Arrange the potato slices in a single layer in the basket. Do not overcrowd.
- Cook for 10–12 minutes, shaking or flipping halfway through for even browning.
- Continue cooking until edges are golden and centers are tender when pierced (10–14 minutes total depending on thickness).
- Transfer to a serving plate and taste for salt; adjust as needed.
