These crispy air fryer potato slices are so easy and so good, you’ll want to make them every day!
These are essentially “Cottage Fries,” and the secret to getting them that golden-brown without deep frying is a light coating of starch and high-heat air circulation. They’re the perfect middle ground between a soggy potato wedge and a thin potato chip.
The Secret to the Crunch
To get the texture in the photo, you need to solve two problems: surface moisture and starch activation. If you put wet potatoes in the air fryer, they steam before they crisp.
Pro Tip: Always soak your sliced potatoes in cold water for 15 minutes before cooking. This draws out excess surface starch that otherwise causes the slices to stick together and turn gummy.
Ingredients
- 3-4 Large Yukon Gold Potatoes: These have a natural buttery flavor and hold their shape better than Russets.
- 2 tbsp Extra Virgin Olive Oil: For crisping and flavor.
- 1 tbsp Cornstarch: The “invisible” secret to that dry, glass-like crunch.
- Seasoning: 1 tsp Garlic powder, 1 tsp Smoked paprika, ½ tsp Sea salt, and cracked black pepper.
- Garnish: Freshly chopped parsley and a dusting of Parmesan cheese.
The Method
1
Slice and Soak
1/4 inch thickness
Slice potatoes into uniform rounds. Soak in a bowl of ice-cold water for 15-20 minutes. This is the most skipped step, but it’s what prevents a “mushy” interior.
2
The
Crucial for crisping
Drain the potatoes and pat them completely dry with a lint-free kitchen towel. If they are even slightly damp, the oil and cornstarch will form a paste instead of a crust.
3
Season and Coat
Toss thoroughly
In a large bowl, whisk the oil, cornstarch, and spices. Add the dry potatoes and toss until every slice is thinly and evenly coated.
4
Air Fry
400°F (200°C) for 18-22 mins
Arrange in the air fryer basket. Shingling them (like the photo) looks great, but single layers crisp faster. Shake the basket halfway through. They are done when the edges are deep brown and the centers are puffed.
What to Serve Them With
While these are great on their own, the high surface area makes them perfect for dipping.
- Truffle Aioli: Mayo, lemon juice, and a drop of truffle oil.
- Spicy Ketchup: Traditional ketchup with a dash of sriracha or cayenne.
- Whipped Feta: Creamy, salty contrast to the starchy crunch.
