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
Oven Instructions:
- Step 1: 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.
- Step 2: Rinse the potatoes in water after cutting to help remove some of the starch before cooking. Drain off water with a mesh strainer.
- Step 3: 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.
- Step 4: 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!
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!
To cook roasted potatoes faster:
If you want to cook 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.
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- 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.
Which potatoes are best 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.
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!
Storage:
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.
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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!
katie
I would roast these with some green beans and they would be my entire dinner!
AJ @ NutriFitMama
I have never soaked potatoes first- I will have to try this out! They look delicious!
Sam
AJ – it’s crazy how crispy they get! hope you like them!
Marcia
Yum! Roasted potatoes are my favorite. I’ll have to try these. I’m still a cooking show junkie. It’s my treadmill fare.
Sam
Marcia – oh my gosh I’m glad I’m not the only one :) Love me some cooking shows!!
Stephanie
I LOVE roasted potatoes, these look super yummy!
Brooke Knipp
These look delicious! I’ve never sprayed potatoes with coconut oil–can you buy a spray at the store? Is this a dumb question?? We love potatoes at our house :)
Olivia
Yum I love roasted potatoes! Great at any time of the day!
Farrah
Oh em gee, these are like the healthified version of homefries, which I like a lot, but don’t consume often because I don’t know how to make them, and…I probably don’t want to know how to make them. They look amazing! :]
Sam
Farrah, you are too funny! Yes these are a healthy version of those homefries! Hope you enjoy them!!
Maureen
I love roasted potatoes. The crispier the better! :)
Kate @KateMovingForward
I loove potatoes mashed, but I hardly ever eat them that way because I can’t ever seem to get the consistency right and I want mine with tons of butter, sour cream and all the good stuff! Haha! I will have to try your soaking tip!
Sam
Kate mashed potatoes are their own beast! When you cook those, just be sure to start with cold water, add all the potatoes then turn on the pot. Cut all your potatoes to the same size and they should cook the same. Drain and mash quickly or they will get gummy! MMMMM all the good stuff sounds amazing!!
Elsie @ Sharing Healthiness
I am on a roasting trick lately and roasted potatoes are just too good! I usually then cool leftovers and make cold potato salads. Two meals for the price of one! :)
Kassi @ Truly Lovely
Those look delicious!!! And I can’t fault anyone for watching Food Network… The Pioneer Woman is my current favorite! ;)
Sam
Isn’t she great!! Love how down to earth she is!
Kassandra
These look so good! They would be perfect for the summer with some BBQ’d chicken!! MMM I will definitely try these out!
Thanks for sharing :)
Deborah @ Confessions of a Mother Runner
Simple but good I love roasted potatoes!
Pragati // Simple Medicine
crispy potatoes are the best! I love to pair them with a frittata.
Sam
Oh that potatoes and frittata – I’m coming to your house :)
Emily, Our house now a home
These look so yummy! We like to grill potatoes mixed with peas, carrots and onions then a little butter. Wrap it al in tin foil and then they get grilled nice and crispy on the outdoor grill. So good!
Sam
Emily, this sounds amazing – I never think to use peas!! Going to try that one soon!
Crystal
Oh how I miss potatoes! These look and sound delicious. Saving this for when I can stop worrying about my diet and actually enjoy something tasty. Thanks for sharing!
Rebecca @ Strength and Sunshine
Basically roasted potatoes are LIFE! And Food Network love always! Since I was a little little girl! And I love Rachael! EVOO and her garbage bowl!
Sam
Rebecca I swear we should be best buds!! OMG Rachel Ray seriously changed the way I looked at cooking. I was like she’s so down to earth, I can do that!
Holly housewife
me too me too me too!!! I have been watching cooking shows since I was a little girl! I remember just laying there on my belly staring at the tv, loving it!!! Hahahah
I make a very similar recipe but I think I will tweek mine to yours and give it a whirl because they look delish!
Sam
YAAAAY – cooking shows for the win. I always felt like an outcast watching them – no one else in my family could understand how I could watch these shows for hours a week. But I just loved every minute! So glad I wasn’t alone!!
Logan Cantrell
These look so good! We made roasted potatoes last night, but we mixed red and sweet potatoes. :)
Meghan
Oh wow, looks delicious! I am definitely making these this week! I’m always looking for new sides :)
Ashley Chase
My favorite! Pinned for later! I am one of those eating them off the pan!
Lauren @ The Bikini Experiment
These look great! I have never been a huge fan of white potatoes and always prefered yams. However, it really is important to have some variety. Now that I am older I embrace all potatoes. Love to learn that you started to develop your craft via the food network! Too funny. Have a great day!
Julie @ Running in a Skirt
What a great idea! A simple spray of coconut oil really keeps the oil down. I will have to try this. Thanks!
Annmarie Licatese
MMmm roasted potatoes are my FAVORITE!!! These look scrumptious and I love the napkin you photographed them with! :)
Sam
Thanks Annmarie – I love it too but have to use restraint or all my pictures would have it lol!! Roasted potatoes really are the best!
Susie @ Suzlyfe
I was the freaking queen of potatoes growing up! And I think reds will always be a nostalgic favorite. But for a while now, I’ve been allllll about the sweet potato. But a roasted red or new potato will always have a special place in my heart!
Sam
You really can’t go wrong with a sweet potato, but sometimes you gotta go old school :)