Description
Sliced potatoes in the air fryer get crispy on the outside and stay soft and fluffy on the inside. There’s no soaking required!
Equipment
- My favorite air fryer
A sharp knife
Ingredients
1poundyellow potatoesor Yukon gold potatoes
1tablespoonolive oil
½teaspoonsalt
¼teaspoongarlic powder
¼teaspoonblack pepper
fresh parsley for garnishoptional
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: 1Calories: 119kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 298mgPotassium: 481mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 22mgCalcium: 15mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!
