Ingredients:

  • 4 medium Russet or Yukon Gold potatoes (approx. 150g each)
  • Cold water (for starch removal)
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 tsp fresh rosemary, minced
  • 0.5 tsp smoked paprika
  • 1 tsp flaky sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • 0.25 cup finely grated Parmesan (optional)

Instructions:

  1. Wash and dry potatoes thoroughly. Place one potato on a cutting board using guides, such as wooden spoons or chopsticks, to prevent cutting all the way through. Slice the potato crosswise into 1/8-inch intervals.
  2. Place the sliced potatoes in a bowl of cold water for 10 minutes. Gently fan the slices to allow water to get between them to remove excess surface starch. Pat dry completely.
  3. Preheat your air fryer to 400°F (200°C). In a small bowl, combine olive oil, minced garlic, rosemary, smoked paprika, salt, and pepper.
  4. Brush the potatoes with half of the oil and herb mixture, ensuring the oil gets between the slices. Place the potatoes in the air fryer basket.
  5. Air fry for 20 minutes. Remove and brush with the remaining oil mixture. If using Parmesan, sprinkle it over the potatoes now. Cook for an additional 10 minutes until the edges are golden brown and crisp.
  6. Garnish with fresh parsley and serve immediately.