Whether you make them in the air fryer or the oven, these roasted potato slices with lightly crisp edges are an addictive vegan side dish.
Servings 3
Author Becky Striepe
Ingredients
2russet potatoesor 3 red/yellow/white potatoes, washed and dried
spray oilMake sure it's a spritzer, not an aerosol sprayer, if you are using the air fryer!
¼teaspoonsalt
¼teaspoonblack pepper
green onions or fresh herbsof your choice, chopped, optional
Instructions
If you are baking, preheat the oven to 400° F and line a baking sheet with parchment paper.
Slice your potatoes into ¼" thick pieces. Keeping the slices uniform and thin is key to success, so take your time slicing!
Oven directions
Arrange the slices on your baking sheet, spray the potato slices with oil, and sprinkle on ¼ teaspoon each of the salt and pepper. Flip the potatoes, and spray and sprinkle the other side.
Bake for 25-30 minutes, until your potatoes are browned and crisp. No need to flip!
Serve sprinkled with the optional green onions and fresh herbs.
Air fryer directions
Transfer the potato slices to your air fryer basket, spritz them with oil, and sprinkle on the salt and pepper. Shake the basket, so the potatoes get evenly coated. Spritz and shake again, if needed, to get a thin coating of oil on all of the potatoes.
Air fry for 12-15 minutes, shaking every 3 minutes, until the potatoes are browned and crisp. When you shake, also try to separate any potato slices that have stuck together.
Serve sprinkled with the optional green onions and fresh herbs.
Video
Notes
The calculated cooking time is for the oven. Using the air fryer will cut your cooking down by approximately half.Please do not use an aerosol oil sprayer inside of your air fryer basket. That fine mist of oil can damage the nonstick coating over time. Instead, choose a spritzer, like this one.