Golden potato rounds with crisp edges and fluffy middles, seasoned with garlic, paprika, and oregano — all from the air fryer with barely any oil.
Ingredients
4 medium potatoes; 1½ tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; ½ tsp onion powder; ½ tsp dried oregano; ½ tsp salt, or to taste; ¼ tsp black pepper; fresh chopped parsley (optional); grated Parmesan (optional).
Method
Scrub the potatoes well and slice them into even rounds about 5 mm (¼ inch) thick so they cook at the same rate. Toss the slices in a large bowl with the olive oil, garlic powder, paprika, onion powder, oregano, salt, and pepper until every slice is coated. Preheat the air fryer to 193°C (380°F) for about 3 minutes if your model needs it. Arrange the slices in the basket in a single layer, cooking in batches if necessary to avoid crowding. Air fry for 15–20 minutes, flipping the slices halfway, until golden brown with crispy edges and tender centres — the exact time depends on thickness and your machine. Scatter with parsley and Parmesan if you like, and serve at once with your favourite dip.
Tips
For maximum crunch, soak the slices in cold water for 20–30 minutes first, then drain and dry them thoroughly; even slices cook evenly; never overcrowd the basket — the hot air needs room to circulate; a pinch of cayenne or your favourite seasoning blend adds a twist.
