b. Slice the Potatoes
Cut each potato into ¼-inch thick slices. The key to getting crispy, evenly cooked slices is to make them as uniform as possible. You can use a sharp knife for this, or a mandolin slicer for more precision and consistency. If you want a more rustic look, feel free to cut them into wedges or thicker slices.
Tip: If you like your slices extra crispy, consider cutting them thinner, closer to ⅛ inch.
2. Soak the Potato Slices (Optional but Recommended)
Soaking the sliced potatoes in water for 20-30 minutes helps remove excess starch, which can lead to soggy slices. This step ensures that your potatoes get crispy in the air fryer. After soaking, make sure to pat the potatoes dry with a clean kitchen towel or paper towel to remove any excess moisture.
Pro Tip: Soaking isn’t strictly necessary, but it can improve the final texture, especially for extra crispy potatoes.
3. Season the Potatoes
In a large mixing bowl, toss the potato slices with olive oil (or your oil of choice). You just need enough to lightly coat each slice—don’t drown them in oil. Add a good pinch of salt and pepper to taste. From here, the flavor possibilities are endless!
Garlic powder: For a savory, aromatic flavor.
Onion powder: Adds depth and savory undertones.
Paprika: Gives a mild smokiness and color.
Herbs: Fresh or dried thyme, rosemary, oregano, or parsley.
Cheese: Grated Parmesan or shredded cheddar adds a cheesy, savory touch.
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