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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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?
