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A plate of Air Fryer Vegan Roasted Potatoes topped with chopped herbs, next to a small bowl of green sauce; a spoon hovers above, drizzling sauce.

Air Fryer Vegan Roasted Potatoes

Air Fryer Vegan Roasted Potatoes are my go-to when I need an easy side dish that pairs perfectly with everything. Each piece comes out golden and crispy on the outside with a fluffy, tender inside, finished with a bright dressing of olive oil, lemon juice, garlic, and fresh thyme that takes the whole dish to another level. I make them for weeknight dinners, holiday sides, and potlucks because they're budget-friendly, crowd-pleasing, and the air fryer gets them crispier and quicker than the oven. Store leftovers in the fridge for up to 4 days and reheat in the air fryer.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Air Fryer, Side Dish
Cuisine: American
Keyword: Air Fryer Vegan Roasted Potatoes
Servings: 8
Calories: 184kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are a few things I've learned from making these that will help yours turn out perfectly every time.
  • 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

Calories: 184kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 504mg | Fiber: 3g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 31mg | Calcium: 22mg | Iron: 1mg
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