Air Fryer Golden “Crackle Coins” Potatoes
📝 Ingredients
- 3–4 medium potatoes (Yukon Gold or Russet work best)
- 2 tbsp olive oil
- 1 tbsp cornstarch (for extra crispiness ✨)
- 1 tsp garlic powder
- 1/2 tsp paprika (smoked if possible)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Optional: chili flakes or dried herbs (oregano/thyme)
👩🍳 Instructions
1. Slice the potatoes
- Wash and peel (optional).
- Slice into thin rounds (about 2–3 mm thick) for that “coin” shape.
- Try to keep slices even for uniform crisping.
2. Soak for crispiness
- Place slices in cold water for 20–30 minutes (removes excess starch).
- Drain and pat completely dry with a towel (very important!).
3. Season
- In a bowl, toss potato slices with olive oil.
- Sprinkle cornstarch, garlic powder, paprika, salt, and pepper.
- Toss well so every slice is lightly coated.
4. Air fry
- Preheat air fryer to 180°C (350°F).
- Arrange slices in a single layer (don’t overcrowd—cook in batches).
- Air fry for 12–15 minutes, flipping halfway through.
5. Final crisp
- Increase temperature to 200°C (400°F) for the last 3–5 minutes.
- Cook until golden, crispy, and slightly “crackly” on the edges.
🍽️ Serve
- Serve hot with dips like garlic mayo, ketchup, or yogurt dip
- Sprinkle fresh parsley or parmesan for extra flavor
💡 Tips for Perfect Crackle Coins
- The thinner the slices, the crispier the result
- Dry potatoes thoroughly—moisture = soggy texture
- Don’t overcrowd the basket
- Add a light spray of oil midway if needed
🔄 Variations
- Spicy version: add cayenne pepper
- Cheesy: sprinkle parmesan after cooking
- Desi twist: chaat masala + red chili powder.
