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When I want a quick fix for a crunchy side, air fryer potato slices are my favorite grab. They're piping hot with that perfect crisp on the edges and creamy in the middle. I put them out and boom, they're gone in minutes, whether it's dinner or just folks hanging out.
I first threw these together when our oven totally died in the middle of making Sunday dinner. Now, even when everything else is working, the crew keeps asking for these air fryer potatoes. They're hooked!
Golden Ingredients
- Salt: Brings out the best in every other flavor. For a satisfying crunch, try flaked sea salt near the end.
- Dried mixed herbs: Whether you go with Italian blend, oregano, rosemary, or thyme, dried herbs give a classic taste. Just make sure they still smell fresh, not old.
- Garlic granules: Toss in some granules for savory depth. Sometimes I use minced fresh garlic for an earthier kick, but granules cover every piece just right.
- Olive oil: A splash of good olive oil gives these potatoes that toasty crunch. Extra virgin adds better flavor if you've got it on hand.
- Potatoes: Grab big starchy ones like Yukon Gold or Russet. They crisp perfectly and keep their shape after slicing.
Simple Directions
- Dig In and Eat:
- Dump the piping hot slices out on a big plate. Add extra salt if you're into it and dive in. Around here, my kids can't even wait—they start grabbing and dipping right away.
- Get Air Frying:
- Spread all your seasoned slices in the basket in a single layer. It's fine if some overlap a bit, just give them space for air to flow. Set your air fryer to 200°C (390°F). Cook 18 minutes, stopping halfway to shake them so every slice gets evenly browned. Like extra crunch? Let them go a couple minutes longer and peek again.
- Coat the Potatoes:
- Move those nice dry potato rounds into a big bowl. Pour over your olive oil and sprinkle on salt, spices, and herbs. Toss and turn until they all look the same—trust me, taking a minute here matters for good flavor later.
- Soak Up and Pat Down:
- As you cut, drop the potato circles straight into cold water. This helps wash out some starch so they don't glue together and get even crispier. Let them hang out at least five minutes, drain, then lay slices on a towel and pat dry—waterlogged potatoes go soggy, not crispy.
- Slice the Potatoes:
- Give those potatoes a scrub under running water. Using a sharp knife, cut them into rounds around half a centimeter thick. Try to keep the pieces about the same size so they all cook even.
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I never get bored of potatoes—they're my comfort food. I've played with them every way you can imagine but these air fryer circles get eaten the fastest. My kids giggle and elbow each other, trying to grab the crispiest bits first. It seriously makes my night.
Keeping Crunchy Leftovers
Any leftover potato rounds will be fine in the fridge for up to three days. Pop them into an airtight container. When you want to warm them back up, just return them to the air fryer for three to four minutes at 200°C. They'll get crunchy again. Reheating in the microwave? Skip it—it zaps the crisp right out.
Alternatives for Ingredients
Out of olive oil? Switch to melted butter or avocado oil for a boost in flavor. Try different spices—smoked paprika, chili powder, or dill all work. Want them rich? After air frying, mix in grated parmesan and some chopped parsley.
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Fun Pairings
Eat these beside burgers, roast chicken, or scrambled eggs. They hit the spot as a snack—especially dipped in sour cream, ketchup, or yogurt sauce. Sprinkle over vinegar for old-school chip shop vibes.
History and Background
People have loved potatoes for ages everywhere thanks to how many ways you can cook them. Golden, crispy slices are like cozy European roast spuds or favorite bar chips. With an air fryer, they're a snap to make any day, not just for weekends.
FAQs About the Recipe
- → What's the benefit of soaking potato slices before air frying?
Soaking helps get rid of extra starch so they crisp up nicely and don't clump together as they cook.
- → Which type of potato should I pick for this?
Russet or Maris Piper potatoes, because they're starchy, are best if you want super crispy results in the air fryer.
- → How should I cut the potato slices?
Shoot for about half a centimeter thick. That way, the outside gets crisp but the inside turns fluffy and soft.
- → Can I use my own blend of spices?
Absolutely. Try parmesan, chili flakes, or paprika, or swap your own go-to herbs. There's loads of room to get creative.
- → How do I stop the potatoes from crowding together in the fryer?
Just lay the slices in a single layer. If they're stacked, hot air can't get around and they won't crisp up right.
- → Best temp for crisp potato slices in the air fryer?
Set your air fryer to 200°C (390°F). They'll go gold and crisp outside without drying out. Adjust the time for softer or crunchier slices.