These crispy air fryer potato slices are so easy and so good, you’ll want to make them every day!👇🏻…

That is a definite “Eat!” These air fryer potato slices—often called “Potato Galettes” or “Melting Potatoes”—are the perfect middle ground between a fry and a baked potato: crispy on the edges and buttery-soft in the middle.

Using the air fryer gets them that golden crunch in about half the time it takes in a traditional oven. Here is how to make them.

---

Crispy Air Fryer Garlic & Herb Potato Slices

Ingredients

• 3–4 Large Potatoes: Yukon Gold work best for a creamy interior, but Russets are great for maximum crunch.
• 2 tbsp Olive Oil: Or melted butter for a richer flavor.
• 1 tsp Garlic Powder: Or 2 cloves of freshly minced garlic.
• 1 tsp Dried Herbs: Oregano, thyme, or rosemary (fresh rosemary works beautifully here).
• ½ tsp Paprika: For that deep golden color.
• Salt & Black Pepper: To taste.
• Garnish: Freshly chopped parsley and a sprinkle of Parmesan cheese (optional).

Instructions

1. Slice the Potatoes: Wash and scrub your potatoes (peeling is optional). Slice them into uniform rounds about 1/4-inch thick. Keeping the thickness consistent ensures they all cook at the same rate.
2. Soak (The Secret Step): For extra crispiness, soak the slices in cold water for 15 minutes to remove excess starch. Pat them completely dry with a paper towel afterward.
3. Season: In a large bowl, toss the potato slices with olive oil, garlic powder, herbs, paprika, salt, and pepper until every slice is well-coated.
4. Arrange: Place the slices in the air fryer basket. For the best results, try not to overlap them too much, though a little overlapping is fine—just don’t stack them deep.
5. Air Fry: Cook at 200°C (400°F) for 15–20 minutes.
   • Pro Tip: Shake the basket or flip the slices halfway through the cooking time to ensure even browning.
6. Final Touch: Once they are golden brown and crispy, remove them from the air fryer. Toss with fresh parsley and Parmesan while they are still hot so the cheese sticks.

---

3 Dipping Sauce Ideas

• Spicy Mayo: Mix mayonnaise with Sriracha and a squeeze of lime.
• Garlic Aioli: Mayo, minced garlic, lemon juice, and a pinch of salt.
• Classic Herb Dip: Greek yogurt or sour cream mixed with fresh chives and dill.

Quick Tips for Success

• Don’t Overcrowd: If you’re making a large batch, cook them in two rounds. Crowded potatoes steam instead of crisp.
• Uniformity: If you have a mandoline slicer, use it! It makes the job faster and ensures every slice is the exact same thickness.

Are you planning on serving these as a side dish, or are they the main event for snack time?