Crispy Air Fryer Sliced Potatoes
Sliced potatoes in the air fryer get crispy on the outside and stay soft and fluffy on the inside. There's no soaking required!
Servings: 4 servings
Calories: 119kcal
Equipment
Ingredients
- 1 pound yellow potatoes or Yukon gold potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- fresh parsley for garnish optional
Instructions
- Preheat the air fryer to 380 F.
- Peel and slice the potatoes into 1/4-inch slices, making them as close in thickness to each other as possible.
- In a large bowl, toss the potato slices with the oil, salt, garlic powder, and pepper.
- Spread the potatoes as evenly as possible in the basket, then cook them for 15 minutes, flipping once halfway through until they are golden brown on the outside and soft and fluffy on the inside.
Notes
- Use yellow potatoes, Yukon gold potatoes, or russet potatoes for the best results.
- Cut each potato slice as evenly as possible. I find slicing them in about ¼ inch slices get that perfect blend of crispy and fluffy.
- Lay the potatoes in the air fryer in as close to a single layer as possible. A little overlap is okay, but the more the hot air can circulate around each slice, the crispier they’ll all be.
- Flip the potatoes halfway through the cooking time so they can crisp up on all sides.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in a preheated air fryer at 380 degrees F until crispy for 2 to 3 minutes until hot and crispy again.
Nutrition
Serving: 1 | Calories: 119kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 481mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg