Start by peeling your potatoes. I know, I know peeling can feel like a chore. But for this recipe, a smooth peeled potato gives the prettiest accordion effect and crisps up better. Totally worth it.
Give them a quick rinse under cold water and then dab them dry with a clean kitchen towel. Dry potatoes = crispy potatoes, so don’t skip this step.
Now for the fun part. You’re going to turn those potatoes into accordion masterpieces. Slice the potatoes into rounds about ¼ to ½ inch thick. Try to keep them as even as possible so they cook at the same rate.
Lay each round flat on your cutting board.Place a chopstick on either side of the potato slice to act as a safeguard this keeps you from slicing all the way through.Make thin cuts across one side, stopping when your knife hits the chopsticks.Then flip the potato slice over and cut diagonally on the other side. Again, don’t go all the way through.And there you have it your potato now has that accordion-style look! If you peek at it from the side, you’ll see all those little ridges just waiting to crisp up in the air fryer. Place all your accordion-sliced potatoes in a large bowl. Drizzle with olive oil and toss gently to coat each piece. Then sprinkle with salt be generous but don’t go overboard.
If you’re feeling adventurous, this is where you could also add garlic powder, smoked paprika, or a pinch of chili flakes.
Pop those beauties into your air fryer basket in a single layer. Don’t overcrowd them they need room to get nice and crispy. If you have to do them in batches, it’s totally worth the extra time.
Set your air fryer to 350°F (180°C) and cook for 30–35 minutes, flipping the slices over halfway through. You’ll know they’re ready when they’re beautifully golden and the edges look deliciously crispy.
These are best straight out of the air fryer hot, crispy, and ready to wow. You can serve them as-is, or alongside your favorite dip. Think: Sour cream and chives, Garlic aioli, Spicy ketchup, Honey mustard, or even ranch (because ranch makes everything better).
