Crispy Roasted Potato Slices (Oven or Air Fryer)
🥔 Ingredients (Serves 3–4)
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800 g – 1 kg baby potatoes or Yukon Gold potatoes
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3 tbsp olive oil (or melted butter for richer flavor)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp garlic powder (or 2 cloves fresh garlic, minced)
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1 tsp paprika (smoked paprika is 🔥)
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½ tsp dried thyme or rosemary
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½ tsp onion powder (optional)
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1 tbsp fresh parsley, finely chopped (for garnish)
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Optional: grated parmesan, chili flakes, or lemon zest
🔪 Prep the Potatoes
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Wash potatoes thoroughly (keep skins on for crispiness).
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Slice into ½–¾ cm (¼–½ inch) thick rounds.
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Pat completely dry with a kitchen towel — dry = crispy.
🥣 Seasoning
In a large bowl, toss potato slices with:
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Olive oil
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Salt & pepper
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Garlic powder
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Paprika
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Thyme/rosemary
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Onion powder (if using)
Make sure every slice is coated, especially the edges.
🔥 Cooking Methods
🔹 OVEN METHOD (Classic & Reliable)
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Preheat oven to 220°C / 425°F.
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Line a baking tray with parchment paper.
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Arrange potato slices in a single layer, slightly overlapping like in the photo.
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Roast for 25 minutes, flip carefully.
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Roast another 20–25 minutes until deeply golden and crisp.
👉 For extra browning, switch to broil/grill for 2–3 minutes at the end.
🔹 AIR FRYER METHOD (Ultra Crispy)
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Preheat air fryer to 200°C / 400°F.
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Arrange slices in the basket (don’t overcrowd).
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Cook for 10 minutes, flip.
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Cook another 8–10 minutes until crisp and golden.
🌿 Finishing Touch
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Sprinkle fresh parsley
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Optional parmesan while hot
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Light squeeze of lemon if serving with meat or fish
🍽️ Serving Ideas
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As a side for grilled chicken, steak, or fish
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With garlic aioli, sour cream, or spicy mayo
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Topped with melted cheese & herbs
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Breakfast potatoes with eggs 🍳
🔥 Pro Tips for Next-Level Crisp
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Parboil slices for 5 minutes, drain, steam-dry, then roast
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Use duck fat or ghee instead of oil for restaurant-style flavor
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Sprinkle a pinch of cornstarch before roasting for extra crunch
