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  • 6 medium russet potatoes
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves finely minced
  • 1/2 teaspoon paprika
  • ΒΌ teaspoon Cayenne pepper or add to taste
  • 1 sprig rosemary
  • 2 sprigs thyme
  • salt and pepper to taste


  • Preheat the air fryer to 350F
  • Place one potato at a time between two wooden spoons (check the image above) and slice the potatoes thinly as even as possible - about a quarter-inch thickness. The wooden spoons will prevent you from cutting the potatoes all the way through.
  • In a small bowl, whisk together all the ingredients.
  • Arrange the potatoes inside the air fryer basket and brush them all over with half the butter mixture, including the bottoms. Make sure the mixture drips down into the space between the slices.
  • Cook inside the air fryer for 20 minutes, then remove and brush with the remaining mixture. Return to the air fryer to cook for another 15 to 20 minutes or until the potatoes are crispy on the edges and easily pierced in the middle with a paring knife.


Smaller potatoes will use lesser time, and larger ones will cook a little longer. Please adjust the time accordingly.