Step 1: Rinse 2–3 medium russet or Yukon gold potatoes under cold running water, scrubbing gently to remove any dirt. Pat them dry. Using a sharp chef’s knife or a mandoline set to ⅛–¼-inch thickness, slice the potatoes into even rounds.
Step 2: Transfer the potato slices to a bowl of cold water and let them soak for 20–30 minutes. This draws out surface starch, encouraging crispiness.
Step 3: Drain the potato slices in a colander and spread them out on layers of paper towels. Press gently to remove as much surface moisture as possible. In a large mixing bowl, combine 1½ tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the dried potato slices and toss until each slice is evenly coated.
Step 4: Set your air fryer to 375°F (190°C) and allow it to preheat for 2–3 minutes.
Step 5: Working in batches, place the seasoned potato rounds in a single layer in the air fryer basket. Avoid overcrowding.
Step 6: Cook the slices for 12–15 minutes, flipping or shaking the basket halfway through (at about 7 minutes), until golden-brown and crispy.
Step 7: Transfer the cooked potatoes to a serving plate or bowl. While still hot, taste and adjust seasoning if desired.
Step 8: Finish with optional fresh parsley or grated Parmesan for garnish. Serve immediately.