Air Fryer Potato Slices, Crispy on the outside and soft

Here’s a simple, foolproof method to make crispy-on-the-outside, soft-on-the-inside potato slices in an air fryer. 🍟

Ingredients

• 2–3 medium potatoes (Russet or Yukon Gold work best)

• 1–2 tbsp olive oil

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• Optional: garlic powder, paprika, dried herbs (like rosemary or thyme)

Instructions

1. Prep the potatoes

   • Wash and peel the potatoes (peeling is optional).

   • Slice them about ¼ inch thick for even cooking.

2. Soak the slices (optional but recommended for extra crispiness)

   • Place the slices in cold water for 15–30 minutes to remove excess starch.

   • Drain and pat completely dry with a paper towel.

3. Season the slices

   • Toss the dry potato slices with olive oil, salt, pepper, and any optional spices you like.

   • Make sure each slice is lightly coated but not soggy.

4. Preheat the air fryer

   • Preheat to 400°F (200°C) for 3–5 minutes.

5. Air fry

   • Arrange the potato slices in a single layer in the air fryer basket. Avoid overlapping.

   • Cook for 15–20 minutes, flipping halfway through.

   • Check around the 15-minute mark — they should be golden and crispy on the outside, soft inside.

6. Serve

   • Sprinkle a little extra salt or herbs if desired and enjoy immediately while hot!

✅ Tips for extra crispiness:

• Don’t overcrowd the basket; cook in batches if needed.

• Make sure the slices are completely dry before oiling.

• Using Russet potatoes usually gives the crispiest results.