Ingredients for Air Fryer Mille-Feuille Potatoes
Main Ingredients:
- 4 medium Yukon Gold potatoes (uniform size)
- 3 tablespoons melted butter or olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh rosemary for garnish
Yield: 4 individual stacks | Prep Time: 15 minutes | Cook Time: 20-25 minutes
How to Make Air Fryer Mille-Feuille Potatoes
Step 1: Slice the Potatoes Ultra-Thin
Peel potatoes (optional—leave skin on for rustic presentation). Using a mandoline slicer or sharp knife, slice potatoes into ⅛-inch thin rounds. Consistency is key! All slices should be the same thickness for even cooking. Place slices in cold water to prevent browning while you work.
Step 2: Prepare the Butter Mixture
In a small bowl, combine melted butter, minced garlic, thyme, salt, and pepper. Mix well to create a fragrant seasoning blend. This will coat each layer, infusing flavor throughout the stack.
Step 3: Assemble the Stacks
Pat potato slices completely dry with paper towels—this is crucial for crispiness! In 4 ramekins or muffin cups (3-inch diameter), begin stacking potato slices vertically (standing up on their edges, not flat). As you layer, brush each slice with the butter mixture. Pack slices tightly together, creating a fan-like effect. Continue until each ramekin is full with approximately 15-20 slices.
Step 4: Air Fry to Golden Perfection
Preheat air fryer to 375°F (190°C). Spray potato stacks lightly with cooking spray or brush with remaining butter. Place ramekins in the air fryer basket—don’t stack them. Cook for 20-25 minutes until edges are deep golden brown and crispy while centers are tender. For extra crispy tops, increase temperature to 400°F for the final 3 minutes.
Step 5: Garnish and Serve
Remove carefully from air fryer—ramekins will be hot! Let cool for 2-3 minutes, then run a knife around the edges and gently invert onto plates (or serve directly in ramekins). Sprinkle with Parmesan and garnish with fresh rosemary or thyme.
Expert Tips for Perfect Layered Potato Stacks
Use a Mandoline: Consistent thickness is essential. A mandoline slicer ensures every slice is identical, guaranteeing even cooking.
Dry Thoroughly: Moisture is the enemy of crispiness. Pat each slice dry before assembling.
Choose the Right Potato: Yukon Gold potatoes have perfect starch/moisture balance. Russets work but can be drier; red potatoes are too waxy.
Pack Tightly: Slices should fit snugly together, creating those beautiful defined layers.
Butter Every Layer: Don’t skimp! Each slice needs coating for flavor and browning.
Watch Closely: Air fryer models vary. Check at 18 minutes to prevent burning.
Gourmet Variations
Truffle Mille-Feuille: Add 1 teaspoon truffle oil to butter mixture
Cheese-Lover’s: Layer thin cheese slices between potatoes
Herb-Crusted: Mix fresh herbs (rosemary, parsley, chives) into butter
Spicy Version: Add cayenne pepper and smoked paprika
Bacon-Wrapped: Wrap each stack with a bacon strip before cooking
Serving Suggestions
These elegant potato stacks are perfect for:
- Special occasion dinners (holidays, date nights)
- Steak or roast beef accompaniment
- Elegant brunch side dish
- Impressive dinner party presentation
- Gourmet plating for guests
Pair with: Herb-crusted rack of lamb, pan-seared salmon, roasted chicken, or filet mignon.
Storage and Make-Ahead Tips
Prep Ahead: Assemble stacks up to 4 hours ahead; cover and refrigerate until cooking
Store Leftovers: Refrigerate in airtight container for up to 2 days
Reheat: Air fry at 350°F for 5-7 minutes to restore crispiness
Not Freezer-Friendly: Best enjoyed fresh; freezing affects texture
Nutritional Information (Per Stack)
- Calories: 185
- Fat: 9g
- Carbohydrates: 24g
- Protein: 3g
- Fiber: 2g
