Golden, crispy edges, soft fluffy centers, and a savory garlic-Parmesan kick — these potato rounds are a perfect appetizer, snack, or side dish. With the air fryer, you get all the crunch without the heavy oil of deep frying.
Why You’ll Love This Recipe
Quick and easy: Ready in under 30 minutes.
Healthier alternative: Uses a fraction of the oil compared to deep-frying.
Versatile: Works as a snack, appetizer, or side dish for burgers, grilled meats, or salads.
Customizable: Easily adjust seasonings to suit your taste.
Ingredients & Their Roles
Ingredient Purpose
2–3 medium Yukon gold or russet potatoes Yukon golds give a creamy interior, russets produce extra crispiness.
1½ tbsp olive oil Helps seasonings stick and promotes browning.
½ tsp salt Brings out the natural potato flavor.
½ tsp black pepper Adds mild heat and depth.
½ tsp garlic powder Provides that signature garlicky aroma and taste without burning.
½ tsp paprika (optional) Adds a smoky note and a warm golden color.
¼ tsp red pepper flakes (optional) Brings a gentle kick of spice.
2 tbsp grated Parmesan cheese Gives a salty, nutty finish and crisps up nicely.
1 tbsp fresh parsley or chives, chopped Adds freshness and color to balance the richness.
Step-by-Step Method
- Prep the Potatoes
Wash and dry the potatoes thoroughly — moisture is the enemy of crispiness.
Slice them into uniform ¼-inch rounds so they cook evenly.
Pat dry with paper towels to ensure they crisp up in the air fryer.
- Season
In a large mixing bowl, combine olive oil, salt, pepper, garlic powder, paprika, and red pepper flakes (if using).
Toss potato slices in the seasoning mix until evenly coated.
Add half the Parmesan cheese at this stage — it will bake into the potato surface for extra crunch.
- Air Fry
Preheat air fryer to 380°F (195°C) for about 2–3 minutes.
Arrange potato slices in a single layer in the air fryer basket. Overcrowding will steam them instead of crisping.
Cook for 14–16 minutes, flipping halfway, until golden brown with crispy edges.
- Finish
Immediately after cooking, sprinkle the remaining Parmesan cheese over the hot potato rounds so it melts slightly.
Garnish with chopped parsley or chives before serving.
Tips for Best Results
Uniform slices: Use a mandoline slicer for even thickness and perfect cooking.
Don’t skip preheating: It helps achieve that restaurant-style crispiness.
Work in batches: Overloading the basket leads to soggy potatoes.
Serve immediately: They taste best fresh from the fryer, while still hot and crunchy.
Serving Ideas
Serve as a side with grilled chicken, steak, or fish.
Make them a party snack with garlic aioli, ranch dressing, or spicy ketchup.
Layer them with shredded cheese for mini potato nachos.
Frequently Asked Questions (FAQ)
- Can I use sweet potatoes instead?
Yes! Sweet potato rounds work great — they’ll be slightly softer inside and sweeter in taste. Adjust cook time by 2–3 minutes if needed. - Can I make them without Parmesan?
Absolutely. You can skip the cheese or replace it with nutritional yeast for a dairy-free alternative. - How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes to restore crispiness. - Can I prepare them ahead of time?
You can slice and season them a few hours in advance, but for best results, cook just before serving. - Why are my potato rounds soggy?
Likely due to overcrowding or excess moisture. Make sure to pat the potatoes dry and cook in batches.
Nutritional Info (per serving)
(Based on 4 servings, using Yukon gold potatoes)
Calories: ~150 kcal
Protein: 3g
Carbohydrates: 20g
Fat: 6g
Fiber: 2g