Sliced Potatoes in the Air Fryer (with an Irresistible Creamy Herb Sauce)
Posted: 05/21/25
Updated: 05/22/25
This post may contain affiliate links. Please read our disclosure policy.
Perfectly seasoned, deliciously tender, and golden browned sliced potatoes made quick and easy in the air fryer. Serve with a big side of my irresistible creamy herb sauce for dipping, and you’ll have a new favorite potato side dish!
What We Love About This Recipe
- It’s one of my favorite recipes, not to mention a fantastic way to freshen up a basic side of potatoes. It’s quick, it’s easy, and the air fryer gives you unbeatable results. I mean, tender potatoes with a golden, crispy “shell”? What could be better?
- The sliced potatoes get tossed in a blend of garlic powder, onion powder, pepper, salt, paprika, and cayenne, so every bite is full of incredible flavor! You can absolutely switch up the seasonings however you like to keep things fresh.
- Pair these air fryer sliced potatoes with my super easy, super creamy herb sauce and you’ve got a dish guaranteed to please everyone at the table. It’s made with just 4 ingredients yet it’s ridiculously fresh and tangy. Just the thing for crispy potatoes!
Cheryl’s Tips
- You absolutely MUST shake the air fryer basket every few minutes to toss the sliced potatoes. If you don’t, they won’t cook evenly, and they may burn in spots.
- These potatoes are best when they’re freshly cooked, but you can store leftovers for later if you want. Just let them cool completely first, then refrigerate them in an airtight container. Reheat them in the air fryer so they crisp up again, but be careful not to overdo it or you’ll lose the tender insides.
Can’t-Miss Air Fryer Recipes
- Air Fryer Squash
- Air Fryer Chicken Cordon Bleu
- Boneless Skinless Chicken Thighs in the Air Fryer
- Air Fryer Frozen French Fries
- Air Fryer Sweet Potatoes
- Trader Joe’s Orange Chicken in the Air Fryer
- Sausage in the Air Fryer
- Air Fryer Smashed Potatoes
- Perfect Air Fryer Steak with Homemade Herb Butter
- Air Fryer Flank Steak
- Chicken Fries in the Air Fryer
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Sliced Potatoes in the Air Fryer (with an Irresistible Creamy Herb Sauce)
Tender sliced potatoes cooked quickly and easily in the air fryer and served with an unbelievable creamy sauce.
servings
Ingredients
For the Potatoes
- 2 pounds baking potatoes russet or Yukon gold
- cold water enough to cover potatoes
- 2 tablespoons high-quality oil avocado oil, olive oil, etc.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika or smoked paprika
- 1 pinch cayenne pepper
- ½ teaspoon salt more or less to taste
For the Creamy Herb Sauce
- 1 cup full-fat sour cream
- 1 tablespoon dried onion flakes
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh herbs of choice chives, parsley, dill, etc.
- ¼ teaspoon salt more or less to taste
Equipment
- potato peeler
- Cutting board
- sharp chef's knife or mandoline slicer
- medium bowl
- Small mixing bowl
- whisk
- Paper towels
- Air Fryer 7-quart or larger
- Tongs
- large plate or baking sheet
Instructions
- Peel 2 pounds baking potatoes completely, then carefully slice peeled potatoes into ¼-inch-thick discs using sharp knife or mandoline slicer.
- Place sliced potatoes in medium bowl. Fill bowl with cold water, covering potatoes completely, and set aside. Soak potatoes 15 to 30 minutes.
- While potatoes soak, add 1 cup full-fat sour cream, 1 tablespoon dried onion flakes, ½ teaspoon garlic powder, 1 tablespoon chopped fresh herbs of choice, and ¼ teaspoon salt to small mixing bowl. Whisk ingredients together until fully combined. Taste sauce and adjust ingredients as desired.
- When satisfied with flavor of sauce, place bowl in refrigerator and chill sauce until ready to serve.
- After potatoes have soaked 15 to 30 minutes, cover flat work surface with 2 to 3 layers paper towels. Arrange soaked potato slices on top of paper towels. Gently pat potatoes completely dry with additional paper towels.
- Preheat air fryer to 380° Fahrenheit.
- Wipe medium bowl completely dry, then return dried potato slices to bowl. Add 2 tablespoons high-quality oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon freshly ground black pepper, ½ teaspoon paprika, 1 pinch cayenne pepper, and ½ teaspoon salt to bowl. Toss or stir until potato slices are completely coated in oil and spices.
- Arrange 50% of seasoned potato slices in bottom of air fryer basket. Return basket to air fryer.
- Air fry potatoes 5 minutes, then remove basket from air fryer and shake basket to toss potatoes. Return basket to air fryer. Repeat, shaking basket every 3 to 5 minutes until potatoes are golden brown and crispy, approximately 12 to 15 minutes total.
- When potatoes are as crispy as desired, transfer potatoes to large plate or baking sheet. Set aside.
- Add remaining 50% of seasoned potato slices to air fryer basket. Repeat process with remaining potato slices, shaking basket to toss potatoes every 3 to 5 minutes.
- When all potatoes slices have been air fried, serve potato slices immediately with prepared sauce (or other sauce of choice).
Nutrition Information
Serving: 1 serving (potatoes with sauce) | Calories: 243kcal | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Total Carbs: 31g | Fiber: 2g | Sugar: 3g | Net Carbs: 29g | Vitamin C: 11mg | Cholesterol: 23mg | Sodium: 311mg | Potassium: 710mg | Calcium: 64mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Leave a Comment