Air Fryer Sliced Potatoes
A simple yet satisfying side dish that's crispy on the outside and tender on the inside. Perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb Russet potatoes (about 2 large)
- 1 tbsp olive oil
- 1.25 tsp seasoned salt (I used Lawrys—more or less, to taste)
- 0.25 tsp black pepper
- Olive oil cooking spray
Instructions
Preparation
- Wash the potatoes under cold water and pat them dry.
- Slice the potatoes into ¼-inch rounds using a mandoline slicer or a sharp knife.
- Soak the potato slices in cold water for about 15 minutes to draw out excess starch.
- Lay the soaked slices out on paper towels and pat them dry.
- Toss the potato slices with olive oil, seasoned salt, and pepper in a large bowl.
Cooking
- Layer the potatoes in the air fryer basket, avoiding overcrowding.
- Air fry at 380 degrees F for 15-25 minutes, shaking the basket every 3-5 minutes.
- After 10 minutes, spritz with olive oil spray for extra crispiness. Remove smaller pieces as they cook and keep warm.
Notes
To store leftovers, place them in an airtight container in the refrigerator for up to three days. Reheat in the air fryer to retain crispiness.