Whole30 roasted potatoes are the perfect side dish!
Simply seasoned, these oven-roasted potatoes are easy to make and are great for any meal! These oven-roasted potatoes vegan, gluten free, dairy free, paleo and Whole30 friendly.
Why this recipe works
- These Whole30 roasted potatoes the perfect side dish! Crispy, simple to make and require very little work, these are great for any occasion!
- These crispy potatoes are baked not fried. This healthy recipe has little oil but still creates the perfect roasted potato, crispy on the outside and creamy in the center.
- These vegan roasted potatoes are easy to reheat in the oven or air fryer and are perfect for breakfast or leftovers.
- Perfect for meal or ingredient prep! Make a large batch of these potatoes and use them in salads like Kale Brussel Sprouts Salad or make a quick meal with 10 minute Italian chicken!
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Ingredients
- Red skinned potatoes
- Salt
- Avocado oil (or olive oil) spray
How to make vegan roasted potatoes
Oven instructions
- Cut the potatoes into 1/2 inch cubes (about the size of dice) so they will cook quickly and uniformly. You can leave the skin on or take it off.
- Rinse the potatoes in water after cutting to help remove some of the starch before cooking. Drain off water with a mesh strainer.
- Use parchment paper or silicone liner down on a rimmed baking tray. Add potatoes to a baking tray, and spray them with avocado oil or add 1 tablespoon of avocado oil to the potatoes. Sprinkle with salt and stir with your hands or two large spoons. Press the potatoes down so they are in one even layer.
- Roast the potatoes at 450F for 35-40 minutes total. After 25 minutes of cooking, take the potatoes out of the oven and move them around with a spatula so they are sure to brown on all sides.
Air fryer instructions
- Cut the potatoes into 1/2 inch cubes (about the size of dice) so they will not cook quickly and uniformly. You can leave the skin on or peel it off.
- In a large bowl, toss the diced potatoes in 1 tablespoon of avocado oil and salt (and seasoning, if added).
- Place potatoes into the air fryer basket. Make sure to not overcrowd basket. You will likely have to do this in 2 batches for the amount of potatoes in this recipe listed.
- Set the air fryer to 375 degrees for 20 minutes. Be sure to shake the air fryer basket 2-3 times throughout the cooking process. Add an additional 5 minutes if you want them extra crispy!
Recommended kitchen tools
Top tips
Don’t overcrowd the sheet pan: To make sure you have super crispy potatoes, it’s important that you use a baking sheet that is large enough that the potatoes have room around them. You don’t want a mountain of potatoes in the oven, or they will not cook uniformly. I always recommend an extra large baking sheet so food can roast instead of steam!
Cook roasted potatoes faster
If you want to cook vegan roasted potatoes faster, skip step 2 above and instead add the potatoes to a large bowl and microwaving them for 5 minutes. Carefully remove from the microwave, add to the baking sheet with avocado oil and salt.
Bake at 450F for 20-25 minutes, taking the potatoes out after 15 minutes and stirring up the pan to ensure all sides get browned.
Tips to cut potatoes for roasting
To cut potatoes for roasting, you will want to cut the potatoes into even size cubes.
- To do this I like to first cut the potato in half so there is a flat surface to work with.
- Lay the potatoes down flat and cut them into long logs. Once they are in logs, turn them on the side and cut them into 1/2 inch matchsticks.
- Cut the matchsticks down into 1/2 inch cubes.
The best potatoes for roasting
- I almost always use red-skinned potatoes. Other great options include Yukon gold or round white potatoes.
- You can also use fingerling potatoes in this recipe. Fingerlings are great because they require less chopping (because they are smaller) but may require an extra few minutes of roasting to achieve the same level of crunchy coating.
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How to serve
These Whole30 roasted potatoes are so versatile! Serve for breakfast, lunch, brunch or dinner.
Here are some of my favorite ways:
- With oven poached eggs for a breakfast hash!
- On the side of everything bagel smoked salmon and asparagus for a simple healthy meal.
- Topped with chimichurri sauce on a burrito bowl
- With curry salmon cakes and 5 minute creamy kale!
How to store vegan roasted potatoes
Fridge: Roasted potatoes can be stored in the fridge for up to 5 days in an airtight container.
Freezer: Once the potatoes are cooked and completely cooled down, you can store them in a freezer safe bag for up to 6 weeks. Defrost in the fridge or use from frozen.
Tip: When reheating from frozen using the oven or air fryer, add 3-4 minutes to oven time or 1-2 minutes to air fryer if frozen.
How to reheat potatoes
Roasted potatoes tend to get a little soggy in the fridge! Don’t worry though, you can have equally crispy potatoes the next day! To get the potatoes crispy, you can use the oven or air fryer!
- Oven: preheat the oven (or toaster oven) to 400F and bake for 10 minutes until crispy and reheated.
- Air fryer: Turn the air fryer to 350F and bake for 6-7 minutes, making sure not to overcrowd the air fryer.
Substitutions
- Potatoes– Any potato will work in this recipe. You could even try this with sweet potatoes, rutabagas or turnips!
- Spices – This recipe is simple so that it can be very versatile. However, you can easily take this recipe to the next level by adding your favorite spices (about 1 tablespoon)! Here are some great ideas:
- Cajun seasoning
- Taco seasoning
- Ranch seasoning
- Italian seasoning
- Adding additional salt and vinegar at the end of roasting.
- Oil – Avocado oil or olive oil are great options. You can also use coconut oil or melted ghee.
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Roasted Potatoes
Simple roasted potatoes are the perfect side dish! These potatoes are crispy on the outside and creamy on the inside and so easy to make! Minimal oil, these potatoes are vegan, gluten free, paleo and Whole30 friendly!
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Servings: 4
Guided Recipe Video
Ingredients
- 2 pounds red potatoes, cubed
- avocado oil spray - see notes for substitutions
- 1 tsp. salt
- black pepper to taste
Instructions
- Preheating oven to 450F.
- Wash the potatoes. Cut them into 1/2 inch cubes (about the size of dice).
- Once oven is preheated, add potatoes to a baking sheet that has been lined with parchment paper and sprayed with avocado oil spray.
- Spray the top of the potatoes with avocado oil (or olive oil) and add salt.
- Bake for 35 minutes at 450F. After 20 minutes in the oven, take the potatoes out, stir them around, and put back in the oven for 15 minutes.
- Check if the potatoes are done by poking them with a fork. If the fork easily slides in without resistance inside, they are done.
Notes
How to cook roasted potatoes in the Air Fryer
- Cut the potatoes into 1/2 inch cubes (about the size of dice) so they will cook quickly and uniformly. You can leave the skin on or peel it off.
- In a large bowl, toss the diced potatoes in 1 tablespoon of avocado oil and salt (and seasoning, if added)
- Place potatoes into the air fryer basket. Make sure to not overcrowd basket. You will likely have to do this in 2 batches for the amount of potatoes in this recipe listed.
- Set the air fryer to 375 degrees for 20 minutes. Be sure to shake the air fryer basket 2-3 times throughout the cooking process. Add an additional 5 minutes if you want them extra crispy!
- Fridge: Up to 5 days in the fridge in an airtight container.
- Freezer: Once the potatoes are cooked and completely cooled down, you can store them in a freezer safe bag for up to 6 weeks. Defrost in the fridge or use from frozen.
- When reheating in the oven or air fryer, add 3-4 minutes to oven time or 1-2 minutes to air fryer if frozen.
- Oven: preheat the oven (or toaster oven) to 400F and bake for 10 minutes until crispy and reheated.
- Air fryer: Turn the air fryer to 350F and bake for 6-7 minutes, making sure not to overcrowd the air fryer.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
159
Fat
1
g
Carbohydrates
36
g
Fiber
4
g
Sugar
3
g
Protein
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
Melissa French, The More With Less Mom
Friday 10th of April 2015
,I too, am a recovering Food Network addict. Thanks for posting. Hello from Healthy, Happy, Green & Natural Party.
Elaine
Wednesday 8th of April 2015
Yum!! I love food network too!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you tomorrow!! Pinned!!
Laura @ Mommy Run Fast
Sunday 5th of April 2015
Such great tips here and I love your obsession with cooking shows! Thanks for linking up.
Stephanie
Saturday 4th of April 2015
These look delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Deborah Davis
Friday 3rd of April 2015
Potatoes will always be my family's favorite comfort food! And roasting brings out the best in potatoes! Thank you for sharing this healthy and delicious Roasted Potatoes recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop! I’m pinning and sharing!