Servings: 4
Equipment
Instructions
- Peel the potatoes and rinse them under cold water. Slice each potato into ¼ to ½-inch thick rounds.
- Place the slices in a bowl of cold water and let them soak for 15 minutes to remove extra starch. This helps them crisp up better. Drain and pat dry.
- Lay one slice flat on a cutting board. Place a chopstick on each side to prevent cutting all the way through. Make thin vertical cuts across the slice.
- Flip the slice over and make diagonal cuts on the other side. Repeat with remaining slices.
- Brush both sides of each potato slice with olive oil and sprinkle with salt.
- Arrange in a single layer in the air fryer basket. Air fry at 350°F for 30–35 minutes, flipping halfway, until golden and crispy. Serve hot.
Notes
- Use a sharp knife to cut neat accordion patterns without tearing the potato.
- Water left on the potatoes can create steam and make them less crispy. Pat them completely dry before slicing.
- Try to keep your slices and accordion cuts consistent. Even cuts help the potatoes cook at the same rate.
- Oil lightly but evenly. Too much oil can make them soggy. Brush a thin, even layer across both sides.
- Give the potatoes some room. Overlapping slices can steam instead of crisp. If your air fryer is small, cook in two batches for the crispiest results.
Nutrition
Calories: 237kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 27mg | Iron: 2mg
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