Ingredients
- 4 medium-sized potatoes (Yukon Gold or Russet work well)
- 2–3 tablespoons olive oil or melted butter
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary or thyme (optional)
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly. Pat them dry with a towel.
- Place a potato between two wooden spoons or chopsticks to prevent cutting all the way through. Use a sharp knife to make thin, even slices about 1/8 inch apart. Repeat for all potatoes.
- Season the Potatoes:
- In a small bowl, mix olive oil or melted butter with garlic powder, paprika, rosemary (if using), salt, and pepper.
- Brush the mixture generously over the potatoes, ensuring it gets into the slices.
- Air Frying:
- Preheat the air fryer to 375°F (190°C).
- Place the prepared potatoes in the air fryer basket, ensuring they don’t overlap.
- Cook for 20–25 minutes, checking halfway through. If the potatoes look dry, brush with additional oil or butter.
- Finishing Touches:
- Sprinkle grated Parmesan over the potatoes in the last 5 minutes of cooking, if desired.
- Continue cooking until the potatoes are golden and crispy on the edges and tender inside.
- Serve:
- Remove from the air fryer and garnish with fresh parsley. Serve hot as a side dish or a delicious snack.
Let me know if you’d like to adjust or add anything!