⅓ cup freshly grated Parmesan cheese
1 tbsp fresh parsley, chopped
A pinch of red pepper flakes (optional for heat)
Step-by-Step Instructions
1. Prep the potatoes
Wash your potatoes thoroughly and scrub the skin, because we’ll be keeping it on for extra crunch and nutrients. Slice evenly into ½ cm rounds using a sharp knife or mandoline.
2. The secret to extra crispiness – soaking
Place the potato rounds in a large bowl, fill with cold water, and add 1 tsp salt. Let them soak for 20 minutes to remove excess starch. This is the key to perfectly crisp air fryer potatoes.
3. Drain and dry
After soaking, drain the potatoes completely and pat them dry with a clean kitchen towel. Moisture is the enemy of crispiness.
4. Seasoning magic
In a large mixing bowl, toss the potatoes with olive oil, minced garlic, salt, pepper, and smoked paprika. Make sure every slice is evenly coated.
5. Air fry to perfection
Preheat the air fryer to 200°C (390°F) for 3 minutes. Arrange the potato slices in a single layer in the air fryer basket (you may need to work in batches).
Cook for 10 minutes, flip each slice, then cook for another 6–8 minutes until golden and crispy.
6. Add the finishing touch
Once out of the air fryer, sprinkle immediately with Parmesan cheese and chopped parsley. The heat will slightly melt the cheese so it clings to the potatoes.
Pro Tips for Success
Even slices = even cooking – use a mandoline for precision.
Don’t overcrowd the basket – work in batches for maximum crisp.
Serve hot – they’re best enjoyed right after cooking.
Swap Parmesan with Pecorino Romano for a sharper taste.
For spicy lovers, add a sprinkle of red pepper flakes before serving.
Serving Ideas
Pair with garlic aioli or ranch dip.
Serve alongside burgers, steak, or grilled chicken.
Toss into a fresh green salad for a crunchy twist.
Nutrition Info (per serving)
Calories: ~180
Protein: 4g
Carbs: 26g
Fat: 7g
Fiber: 3g
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