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These air fryer potato slices are golden and crunchy outside with soft, tender insides. They’re great for a quick bite or an easy side. The air fryer crisps them up nicely without needing much oil, so you get all the taste with less mess.
When I first made these on a hectic weeknight, I just wanted a fast side. They turned out so tasty we ended up making them weekly as a comfy favorite.
What You’ll Need
- Olive oil: to lightly coat the potatoes and help them brown nicely while keeping crunch
- Black pepper: adds a little warmth and earthiness
- Russet potatoes: pick ones that are firm and smooth skinned for that perfect crispy texture
- Salt: brings out the natural potato flavor just right
- Paprika: gives a smoky, sweet hint that brightens the taste
Step-by-Step Guide
- Cut The Potatoes:
- Make sure the russets are clean by washing them well. Slice evenly about a quarter inch thick so they cook crisp and evenly.
- Toss With Seasoning:
- Put the slices in a big bowl and drizzle olive oil over them. Sprinkle salt, paprika, and black pepper then mix to coat all the slices well.
- Heat The Air Fryer:
- Set your air fryer to 400 degrees Fahrenheit (or 200 Celsius). This heat level is what crisps the outside while keeping the inside soft.
- Place In Basket:
- Arrange the slices in a single layer with space around each so the hot air can flow and cook them all evenly without sogginess.
- Cook Until Crispy:
- Air fry for 15 to 20 minutes. Halfway through, shake the basket gently to turn the slices so they brown evenly. Look for a crisp golden-brown color.
- Ready To Eat:
- Let the slices cool a bit after cooking so they firm up nicely. They’re tasty by themselves or with dips like garlic aioli or ketchup.
Simple spices really bring these potato slices to life. My family can’t get enough of paprika since it adds a lovely smoky taste and color that pairs perfectly with the crunch.
How To Store
Put leftover slices in an airtight container and keep them in the fridge for up to two days. To keep the crunch when reheating, spread them out on a baking tray and warm in the air fryer or oven instead of the microwave.
Try These Twists
Swap regular paprika for smoked paprika for a richer taste or add a pinch of garlic powder to mix things up. Yukon gold potatoes give a creamier inside but still crisp outside.
Great With
These slices go great with grilled chicken or burgers. They’re also a nice crunchy balance to creamy salads or dips like tzatziki or ranch.
Having these air fryer potato slices on hand means you can quickly fix a snack or side that feels special with little effort. Keep trying new spices and dips to make it your go-to crispy treat.
Frequently Asked Cooking Questions
- → Which potatoes are best for making this?
Russet potatoes are perfect since their starchy texture turns super crisp in the air fryer.
- → How do I get my slices crunchier?
Try soaking the potato slices in cold water for 30 minutes before cooking to get rid of extra starch and boost crispiness.
- → Can I change the spices for different tastes?
Definitely, you can mix in things like garlic powder, cayenne, or herbs to fit your flavor preferences.
- → What’s the best way to put the slices in the air fryer?
Lay the slices flat in one layer with no overlap so hot air can get to each piece evenly.
- → Do I need to preheat the air fryer first?
Preheating to 400°F (200°C) helps the potatoes get crispy and golden faster.