This recipe for thinly sliced potatoes cooked in an air fryer has become one of my go-to sides for busy weeknights and impromptu gatherings. I first developed it on a rainy Sunday when I wanted something comforting that didn't require turning on the oven or deep frying. The result was exactly what I hoped for: golden, lacy-edged rounds that crunch just enough at the edges and remain soft and pillowy at the center. Because the method is forgiving and fast, it quickly earned a place in our regular rotation.

I discovered the particular balance of seasoning—just a tablespoon of olive oil, a teaspoon each of garlic granules and mixed herbs, and a pinch of salt—after several trials where I adjusted the oil-to-potato ratio and the slice thickness. Slices at about 1/5 inch (roughly 1/2 cm) give the best contrast between crisp exterior and tender interior. These rounds pair beautifully with grilled meats, salads, or simply a bowl of dipping sauce. Every time I make them, family members wander into the kitchen asking for one more plate; they travel perfectly to a picnic and keep their texture better than thicker roasted potatoes.

Ingredients

• Potatoes (4 large): Choose starchy varieties such as russet or Yukon Gold for the best contrast between a golden crunchy edge and a soft center. Look for firm potatoes without sprouts or bruises; rinse to remove dirt and leave skin on for extra texture and nutrients.
• Olive oil (1 tablespoon): Use good-quality extra-virgin olive oil for flavor and browning. One tablespoon lightly coats all slices without making them greasy; if you prefer a neutral flavor, grapeseed or avocado oil also work.
• Garlic granules (1 teaspoon): Dehydrated garlic adds depth without the moisture of fresh garlic. If you use fresh, mince one small clove and toss it with the oil right before air frying to avoid burning.
• Dried mixed herbs (1 teaspoon): A blend of oregano, thyme, and rosemary complements potatoes well. Look for blends labeled Italian seasoning or make your own with equal parts dried oregano and thyme plus a little dried rosemary.
• Salt (1/2 teaspoon): Kosher or sea salt is recommended; season evenly so every slice gets a light lift of flavor. Taste and adjust after cooking if needed.

Instructions

Prepare the Potatoes: Wash the potatoes thoroughly and slice them into 1/5 inch (about 1/2 cm) rounds using a sharp knife or mandoline for even thickness. Consistent thickness ensures uniform cooking so some slices don't burn while others remain underdone. Soak and Dry: Place the slices into a bowl or pot of cold water as you slice to rinse away surface starch. Soak for at least 5 minutes, then drain and spread the slices on kitchen paper or a clean towel to pat completely dry. Removing moisture is critical for crisping. Season the Slices: In a large bowl, combine the dried potato rounds with 1 tablespoon olive oil, 1 teaspoon garlic granules, 1 teaspoon dried mixed herbs, and 1/2 teaspoon salt. Toss gently but thoroughly so each round has a thin, even coating. Too much oil will make them soggy; too little and they won’t brown as well. Air Fry: Arrange the seasoned slices in a single layer in the air fryer basket, overlapping as little as possible (work in batches if necessary). Set the fryer to 390°F and cook for 18 minutes, shaking the basket or flipping the slices halfway through at about the 9-minute mark. The rounds should be deep golden at the edges and tender inside; if they need extra color, add 1–2 minutes more. Serve: Transfer the cooked slices to a plate lined with paper towel for a moment to remove any excess oil. Serve immediately as a side with a squeeze of lemon, sprinkle of fresh parsley, or with your favorite dipping sauce.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to 3 days. To keep them from becoming soggy, place a paper towel in the container to absorb excess moisture. For longer storage, par-cook the slices (about 12 minutes at 390°F until just starting to color), cool completely, then freeze in a single layer on a sheet pan before transferring to a freezer bag. Reheat from frozen in the air fryer at 375°F for 6–8 minutes for a quick, crisp finish.

Ingredient Substitutions

If you don’t have olive oil, use avocado or grapeseed oil for a neutral taste and high smoke point. Swap garlic granules for 1 small fresh garlic clove minced and mixed with the oil, keeping in mind fresh garlic browns faster; add it midway through cook time if concerned. Dried mixed herbs can be replaced with a mix of equal parts dried oregano and thyme; for a smoky profile, use smoked paprika (start with 1/2 teaspoon) instead of mixed herbs.

Serving Suggestions

Serve these rounds alongside grilled chicken, pan-seared fish, or as part of a brunch spread with eggs and avocado. They’re excellent topped with a dollop of sour cream and chives, tossed with shaved parmesan and lemon zest, or served with ketchup, aioli, or chimichurri for dipping. For a party, arrange them on a platter with small bowls of three different sauces for variety.

Cultural Background

Thinly sliced, pan-fried or roasted potato preparations have roots across many cuisines — from Spanish patatas a lo pobre to European gratins — but the concept of quick, high-heat crisping is universal. The air fryer modernizes these techniques by using rapid circulating hot air to mimic deep-frying results without immersion oil, reflecting contemporary trends toward lighter, faster cooking while preserving classic textural contrasts.

Seasonal Adaptations

In summer, add fresh rosemary and lemon zest after cooking for a bright finish. In winter, swap mixed herbs for a warming blend of smoked paprika and ground cumin, and serve with a tangy mustard dip. For autumnal comfort, toss the warm slices with a little browned butter and sage (if not keeping vegan), or sprinkle with toasted pumpkin seeds for crunch and seasonal flavor.

Meal Prep Tips

Prepare the slices and soak them ahead of time, then dry and store them in a single layer on a sheet tray covered with parchment in the fridge for up to 24 hours. This shortens active cooking time — simply toss with oil and seasonings and air-fry. For office lunches, reheat in the air fryer for best texture; microwaving tends to soften them and lose the crisp edges.

These air-fried potato slices are a small, satisfying dish that’s easy to make and endlessly adaptable. I hope you find a favorite version of this simple technique and enjoy how little time it takes to produce such a comforting result.