Instructions

• Preheat the air fryer to 400°F (200°C).
• Rinse the 4 medium russet potatoes and pat them dry with a towel.
• Place one potato on a cutting board. Make thin parallel slices about 1/8–1/4 inch apart, slicing down toward the board but stopping about 1/4 inch from the bottom so the potato stays intact at the base. Repeat with the remaining potatoes.
• In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and salt and black pepper to taste; stir to blend.
• Using a brush or spoon, coat each potato with the seasoned oil, making sure some oil and seasoning get between the slices.
• Place the potatoes in a single layer in the air-fryer basket with space between them for air circulation.
• Cook at 400°F for 30–40 minutes, checking at about 15–20 minutes and rotating or flipping the potatoes if they are browning unevenly. They are done when the edges are crisp and a knife slides easily into the center.
• Remove the potatoes from the air fryer, let rest for 2–3 minutes, garnish with chopped fresh parsley if desired, and serve hot.