⏱️ Time
Prep: 5–10 minutes
Cook: 15–20 minutes
Total: ~25 minutes
🍽️ Serves
2–3 people
🧺 Ingredients
3 medium potatoes (russet or Yukon gold are best)
1½–2 tbsp olive oil
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (optional but great)
½ tsp garlic powder
Optional extras:
Dried herbs (oregano, rosemary, thyme)
Parmesan cheese (after cooking)
Chili flakes for heat
🔪 Preparation
Wash the potatoes
Peel if you want, but leaving the skin on adds extra crisp.
Slice evenly
Cut into ¼-inch (½ cm) thick slices.
Try to keep them the same thickness so they cook evenly.
Soak (important for crispiness)
Put slices in cold water for 20 minutes if you have time.
This removes excess starch.
Dry well
Drain and pat completely dry with a towel.
🍳 Cooking Instructions
Season
In a bowl, toss potato slices with:
Olive oil
Salt
Pepper
Paprika
Garlic powder
Make sure every slice is coated.
Preheat air fryer (recommended)
200°C / 400°F for 3–5 minutes
Arrange in basket
Place potatoes in a single layer (cook in batches if needed).
Air fry
Cook at 200°C / 400°F for 15–20 minutes
Flip or shake halfway through (around 8–10 minutes)
Check doneness
Golden and crispy outside
Soft when pierced with a fork inside
✨ Optional Finishing Touches
Sprinkle Parmesan cheese right after cooking
Add fresh herbs or extra salt
Serve with ketchup, garlic mayo, or yogurt dip
