Potato Slices

Golden crispy edges with a soft fluffy inside and a spicy, flavorful coating. Works in oven, pan, or air fryer. Perfect snack or side dish.

Equipment

• Pan
• Air Fryer
• Oven
• Baking Tray

Ingredients

• 3–4 medium potato
• 3 tbsp cornflour (or rice flour for extra crispiness)
• 2 tbsp all-purpose flour (optional but helps coating stick)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp red chili flakes (adjust to taste)
• 1 tsp paprika or red chili powder
• ½ tsp garlic powder (or 3 crushed garlic cloves)
• Water (for boiling)
• 1 tsp salt (for boiling)
• 3–5 tbsp oil (or spray oil for air fryer)

Instructions

1. Wash and peel potatoes (optional). Cut into medium-thick round slices (ideal thickness: ½ cm).
2. Boil water with 1 tsp salt. Add potato slices and cook for 4–5 minutes only until half-cooked, not soft. Drain and let them cool.
3. Pat slices completely dry using a cloth or tissue.
4. In a bowl, mix cornflour, flour, salt, chili powder, pepper, garlic powder, and paprika. Add potato slices and toss until evenly coated with a light coating.
5. Cook using one of the following options: Option A (Pan Fry): Heat 3–4 tbsp oil in pan. Add slices in single layer. Cook on medium heat for 3–4 min per side until golden brown and crispy. Option B (Air Fryer): Preheat at 200°C. Lightly oil slices. Air fry for 12–15 minutes, shaking halfway. Option C (Oven Bake): Preheat to 200°C. Place slices on baking tray. Brush with oil. Bake 20–25 minutes, flipping halfway.
6. After cooking, optionally sprinkle with salt, chili flakes, lemon juice, or chaat masala.

Notes

Always parboil for soft inside + crisp outside. Don’t overcrowd pan/air fryer. Cornflour is key for crunch. Dry potatoes well before coating. Medium heat prevents burning. Serving ideas: With ketchup, mayo or garlic dip, as burger side, with tea as snack, or as spicy street-style chaat base. Variations: Cheesy (add cheese powder or mozzarella), Spicy street-style (add chaat masala + green chili sauce), Masala wedges style (cut thicker wedges).