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