25 vegan air fryer recipes
Servings: 6 people
- 1½ pounds (680 grams) potatoes Yukon Gold, Russet, or Red Potatoes
- 1½ tablespoons (21 grams) extra virgin olive oil
- 1 teaspoons salt or more to taste
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 sprig rosemary the finely chopped needles, or dried rosemary
- Scrub, wash, and pat dry the potatoes. Cut them into bite-size chunks (about 1-Inch). Add them to a mixing bowl with extra virgin olive oil, salt, black pepper, garlic powder, and finely chopped rosemary needles (or dried rosemary).
- Toss well until fully coated in the seasoning.
- Preheat air fryer to 400°F or 200°C for 3 minutes, then transfer potatoes into air fryer basket.Note: potatoes CAN overlap as long as you fill the air fryer basket to no more than half full. There's no need to arrange them on a single layer.
- Air fry at 400°F or 200°C for 15 to 18 minutes, or until the potatoes are fork tender and nicely browned. Shake fryer basket every 5 minutes to ensure even cooking.
- Take out of the air fryer immediately, arrange on a serving platter, and garnish with a pinch of coarse or flakey sea salt, fresh rosemary needles, or with your favorite fresh herbs or serve with dips.
Nutrition information is an estimate for 1 serving of air fryer potatoes out of 6 servings, without dips.
SUBSTITUTIONS
- Extra virgin olive oil: sub avocado oil.
- Fresh rosemary: sub dried rosemary, fresh or dried thyme, Italian seasoning, fresh or dried sage.
- Garlic powder: sub 2 crushed cloves of fresh garlic.
- Other suitable spices: paprika, chili powder, chipotle powder, cajun seasoning, ground cumin.
- Optional garnishing: fresh parsley, dill, or chives. Flakey sea salt, za'atar, rosemary needles.
OPTIONAL DIPS AND DRIZZLES
- Chimichurri: made with parsley, olive oil, vinegar, garlic, and red pepper flakes.
- Tahini sauce: made with tahini, garlic, lemon juice, water, and salt.
- Romesco sauce: made with almonds, roasted red peppers, sun dried tomatoes, garlic, oil and vinegar.
- Cashew sour cream: made with cashews, vinegar, lemon juice, and salt.
- Vegan mayo: made with canola oil, olive oil, lemon juice, salt, and mustard.
- Chipotle sauce: made with mayo, sour cream, garlic, lime juice, salt, and chipotle peppers in adobo sauce.
MAKE AHEAD & STORAGE
- Make ahead: not a good recipe to cook in advance; the potatoes are best eaten right out of the air fryer. However, you can scrub, rinse, and chop the potatoes in advance and keep them in a bowl submerged in water in the refrigerator for up to 24 hours. Once you are ready to cook them, drain them, pat them dry, and toss them with the seasoning.
- Refrigerator: keep leftovers in the fridge in an airtight container for up to 2 days. The potatoes will get soggy, but they will still be edible.
- Freezer: we don't recommend freezing this recipe.
- Reheat: microwave for 2 minutes or in a preheated air fryer at 400°F or 200°C for 5 minutes.
