Air Fryer Vegan Roasted Potatoes
Add Preferred SourceAir Fryer Vegan Roasted Potatoes are what I make when I want crispy, golden potatoes without turning on the oven. Each piece is perfectly golden and crispy with caramelized edges and fluffy insides, finished with a bright, fresh dressing of olive oil, lemon juice and zest, garlic, and thyme. Simple, so full of flavor, and honestly a new favorite you’ll make on repeat.
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I make these for weeknight dinners, holiday sides, and potlucks because they’re easy, budget-friendly, and pair well with absolutely everything on the table. They come together with just a handful of ingredients and the air fryer makes them quicker than the oven. Store leftovers in the fridge for up to 4 days and reheat in the air fryer to bring back that perfect golden crisp.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Air Fryer Vegan Roasted Potatoes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through exactly how I make these from start to finish.
Line the Air Fryer Basket
Start by lining your air fryer basket with parchment paper. I always use air fryer liners to make this step completely effortless. This step keeps the potatoes from sticking and makes cleanup so much easier.
Toss and Arrange the Baby Potatoes
Add your halved or quartered small raw potatoes to a bowl and toss them with olive oil, salt, and pepper until well coated. A large glass mixing bowl gives you plenty of room to toss everything without the potatoes spilling over.
Spread the coated potatoes evenly in the lined basket with the cut side facing down. Cutting side down is important because that’s how you get those beautifully browned, crispy flat edges.
Cook in the Air Fryer
Cook the potatoes at 390°F (200°C) for 15 minutes until they’re tender and golden brown. Every air fryer runs a little differently, so check them at the 12-minute mark to see how they’re progressing. Though a fork test works just as well, I use an instant-read thermometer for an accurate check of doneness.
Make the Lemon Herb Dressing
While the potatoes cook, whisk together the extra-virgin olive oil, fresh lemon juice and zest, minced garlic, minced fresh thyme, salt, and black pepper in a small bowl. Fresh thyme makes a real difference here over dried, and fresh lemon zest adds a brightness you just can’t get from bottled juice.
A mandoline zester makes getting every bit of that lemon zest quick and easy.
Dress and Toss
Once the potatoes come out of the air fryer, drizzle the dressing over them right away while they’re still hot. Give them a gentle toss so every piece gets coated. Using heat-resistant kitchen tongs makes tossing without breaking up the potatoes much easier.
The heat from the potatoes helps the garlic mellow slightly and lets the lemon really soak in.
Serve
Plate the dressed potatoes and serve them immediately for the best texture and flavor. Enjoy!
If you’re taking these Air Fryer Vegan Roasted Potatoes to a potluck or gathering, let them cool slightly, then pack them into a container with a tight-fitting lid to prevent spills. A good insulated casserole carrier keeps them warm during transport without continuing to steam them, which can soften the crispy edges over time.
Ingredients
- 2 pounds small potatoes halved or quartered
- ¼ cup olive oil
- Salt and pepper
To serve:
- 2 tablespoons extra-virgin olive oil
- 1 lemon squeezed and zested
- 2 garlic cloves minced
- 1 tablespoon fresh thyme minced
- Salt and pepper
Instructions
- Line the air fryer basket with parchment paper.
- Toss the potatoes with olive oil, salt, and pepper, then spread them evenly on the sheet – cut side down.2 pounds small potatoes, ¼ cup olive oil, Salt and pepper
- Cook in the air fryer for 15 minutes at 390°F (200C) until tender and golden brown.
- For the dressing, mix the olive oil, lemon juice and zest, garlic, thyme, salt and pepper in a bowl.2 tablespoons extra-virgin olive oil, 1 lemon, 2 garlic cloves, 1 tablespoon fresh thyme, Salt and pepper
- Drizzle the dressing over the cooked potatoes and gently toss.
- Serve and enjoy your roasted potatoes!
Notes
- Use small potatoes: Baby or small potatoes have the best texture for this recipe because they cook evenly and get tender in the center while crisping on the outside. Larger potatoes can be uneven.
- Cut side down matters: Always place the potatoes cut side down on the parchment. That direct contact with the basket surface is what creates those golden, caramelized flat edges.
- Don’t overcrowd the basket: Spread the potatoes into an even layer, leaving a little space between them. Crowding causes steaming instead of roasting, and you’ll lose that crispiness.
- Use fresh lemon zest and juice: Bottled lemon juice won’t give you the same bright, vibrant flavor. Fresh lemon zest in particular adds a fragrant punch that makes the dressing pop.
- Dress them hot: Toss the potatoes with the dressing as soon as they come out of the air fryer. The residual heat helps the garlic mellow and lets the lemon and thyme absorb into the potatoes better.
- Flash-freeze for meal prep: If you’re making a batch to freeze, spread cooled potatoes on a baking sheet and freeze for 1 hour, then transfer to a freezer bag. This keeps them from clumping together, so you can grab just what you need.
Nutrition
How to Store Leftovers
Let the potatoes cool completely, then transfer them to an airtight container and store in the refrigerator for up to 4 days. I use these glass meal prep containers, which work really well here because they go from fridge to table without any fuss.
To reheat, pop them back in the air fryer at 375°F for 5 to 7 minutes, and they’ll crisp right back up. To freeze, spread the cooked potatoes in a single layer on a baking sheet and freeze for about an hour before transferring to a freezer-safe bag or container.
They’ll keep in the freezer for up to a month. Reheat directly from frozen in the air fryer at 375°F for about 10 minutes, then add a fresh squeeze of lemon to brighten everything back up.
What to Serve With Air Fryer Vegan Roasted Potatoes
They pair really well with simple plant-based mains that let the lemony, herby flavor shine. Serve them alongside a grain bowl, a big leafy green salad, roasted vegetables, or a hearty vegan soup. They also work beautifully alongside simple pasta with marinara or olive oil for a satisfying, comforting plate.
For a more composed meal, try them with sautéed mushrooms, steamed broccoli, or grilled asparagus. A dollop of dairy-free yogurt or a drizzle of tahini on the side adds a creamy contrast that plays really nicely against the bright flavors.
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Here are other easy vegan air fryer side dishes worth trying.
