Pizza con patate sounds like a joke the first time you hear about it. Potatoes on a pizza? In Rome and in the south of Italy it is a perfectly ordinary bakery classic, and once you have tasted paper-thin potato slices baked crisp on top of an airy base with rosemary, sea salt and mozzarella, you understand why. This is a pizza with no tomato sauce at all, where the potato is allowed to take centre stage.
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In the air fryer it turns out even better than in a regular oven. The concentrated heat hits the potato slices directly and gives them crisp, golden edges, while the base takes on colour from below without drying out. Here you get my method and the details that decide whether the potatoes turn crisp or floury.
Estimated reading time: 4 minutes
Table of Contents:
Why I love potato pizza in the air fryer
Potato pizza is cheap food that tastes of far more than it costs. Four ingredients on top of a dough, and the result is a dish your guests ask about. The soft, lightly salted potato, the crisp edge and the resinous scent of the rosemary are something completely different from a pizza with tomato and cured meats – almost a focaccia with a roof on.
The second reason is practical. The work itself is 20 minutes, the dough rises for an hour entirely on its own, and the last 24 minutes at 190 °C are handled by the air fryer, while a regular oven would still be busy preheating.
The difference between air fryer and oven
An oven heats up a large space and lets the heat circulate slowly. The air fryer blows hot air down over the surface in a small compartment, and that is exactly what thin potato slices need: the moisture evaporates quickly, so the slices turn crisp at the edges instead of steaming. On the other hand, rosemary and thin edges burn faster than you expect – so put the rosemary under the potatoes, or scatter it on at the end.
My kitchen test of potato pizza
I have baked the potato pizza in my Cosori Dual Blaze at 190 °C, and 24 minutes of cooking is where the base is baked through all the way to the centre and the potato slices have taken on dark, crisp edges without burning. When I took it out earlier, the base was still doughy underneath the topping – that is the trap that costs you the most.
The dough needs its full 60 minutes of rising time at room temperature. One evening I cut that in half because I was in a hurry, and the difference was obvious: the base turned dense and biscuity instead of airy. With 20 minutes of preparation on top, you are looking at just under two hours from start to serving, but only 20 of them are active work.
Slice the potatoes so thinly that you can almost see the light through them, and pat them dry before they go on the dough. That one step decides whether you end up with a crisp potato pizza or a soggy base.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The biggest mistake is potato slices that are too thick. Cut them half a centimetre thick and they will not have time to turn tender before the dough is done, and you end up with raw potato on a fully baked base. Use a mandoline or the finest setting on your grater and aim for slices a couple of millimetres thick. The second mistake is laying the slices on wet, straight from the cold water: the starch and the moisture make them stick together and steam instead of turning crisp. Pat them thoroughly dry in a clean tea towel, and toss them in a couple of tablespoons of olive oil before you lay them on in overlapping layers.
The third mistake is overloading the basket. The temptation to bake two pizzas at once, or to press the dough all the way out to the edge, is strong, but the air has to be able to move around the food. Bake one pizza at a time instead, in the size the basket can actually hold, and keep a centimetre of space to the edge. It takes longer in total, but you get two good pizzas instead of two half-done ones.
How to serve potato pizza
Potato pizza is filling on its own, so the sides can happily be light and sharp to balance it out:
- A simple green salad with lemon juice, olive oil and flaky sea salt
- Thin slices of cured ham laid on after baking, so they do not dry out
- Dollops of fresh ricotta or grated Parmesan over the hot pizza
- A little chilli oil or a good olive oil as a finishing touch
- Cut into small squares as a snack with a glass of red wine
Storage and reheating
Leftovers keep well in the fridge for two to three days in an airtight container. Avoid the microwave – it makes the base tough and the potatoes soggy. Instead, put a slice back in the air fryer at those same 190 °C for a few minutes, until the cheese melts again and the edges crisp up. Freezing works less well, because the potatoes go floury after thawing.
Potato pizza looks more advanced than it is. If you have dough, a couple of waxy potatoes and a little rosemary, you are good to go. Slice thinly, give the dough its rising time, and let the air fryer do the rest.
FAQ
No. If the slices are cut down to a couple of millimetres, they turn tender during the 24 minutes at 190 °C. Par-boiled potatoes often fall apart when you lay them on the dough, and they rarely turn properly crisp.
Waxy potatoes hold their shape best and turn crisp at the edges. Floury potatoes fall apart more easily and give a softer, mushier surface.
Recipe
Potato pizza in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Mandoline
- 1 Cutting board
- 1 Knife
- 1 Rolling pin
- 1 Bagepapir (til airfryer)
Shopping list
Ingredients
Pizza dough
Potato topping
- 400 g waxy potatoes (E.g. Asterix or another waxy, non-floury variety)
- 2 tbsp olive oil
- 2 pcs fresh rosemary (Sprigs, leaves picked off and roughly chopped)
- 1 clove garlic (Finely chopped)
- 1 tsp sea salt (Preferably flaky sea salt)
- 1 pinch freshly ground black pepper
- 250 g mozzarella (Well drained and torn into smaller pieces)
How to make it
Pizza dough
- Crumble 10 g fresh yeast into 2 dl lukewarm water in a mixing bowl, and stir until the yeast has completely dissolved.
- Cover the bowl with a tea towel and leave the dough to rise in a warm place for 1 hour, until it is roughly doubled in size.
Preparation
- Peel 400 g waxy potatoes and slice them 1-2 mm thin on a mandoline. Rinse the slices in cold water to remove the starch, and pat them completely dry in a clean tea towel.
- Toss the potato slices in 2 tbsp olive oil together with 1 clove garlic, 2 pcs fresh rosemary, 1 tsp sea salt and 1 pinch freshly ground black pepper. Use only the leaves from the rosemary.
- Divide the dough into two equal pieces. Roll out each piece into a round base of about 20 cm on a lightly floured surface, and place the base on a piece of baking paper cut to fit the air fryer basket.
- Spread the potato slices over the bases in a single, slightly overlapping layer, right out to the edge.
Cooking in the air fryer
- Preheat the air fryer to 190 °C fan.
- Scatter half of 250 g mozzarella over the pizza, and bake it for a further 4 minutes at 190 °C, until the cheese has melted and is lightly golden.
Serving
- Cut each pizza into four slices and serve them straight away, while the base is still crisp.
Our notes for the recipe
Slice the potatoes as thinly as possible — 1-2 mm on a mandoline. If the slices are thicker, par-boil them for 2 minutes in lightly salted water and pat them completely dry, otherwise they will not have time to turn tender in the air fryer. The mozzarella only goes on for the last few minutes, so it does not turn dry and rubbery. Variation:
Swap the rosemary for fresh thyme, or scatter the pizza with grated Parmesan and a few drops of truffle oil just before serving. A handful of rocket on top makes it fresher. Serving:
Serve the potato pizza for lunch or as a light main course with a green salad and a lemon vinaigrette. It also tastes excellent lukewarm as a snack with a glass of white wine. Portion size:
Measure the base of your air fryer basket before you roll out the dough — the pizza needs to lie flat without curling up the sides. If you have a small basket, divide the dough into four smaller bases and bake them for 6-7 minutes before the cheese goes on.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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