Perfectly crispy and golden brown, these Vegan Roasted Potatoes make the perfect side or snack. Made with a few simple ingredients, these delicious potatoes are done in 30 minutes in the oven or 20 minutes in the air fryer!
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Hey Internet, roasted potatoes seem like such an obvious dish in the category of “doesn’t need a recipe for 500,” but I’ve discovered over the past few years that there’s a formula for getting perfectly golden brown potatoes that are tender on the inside and crispy on the outside.
They also make the perfect side to go along with so many of my recipes. These potatoes will go great with my vegan ham, seitan turkey, or seitan brisket or mainstays like Beyond Meat meatloaf or lentil mushroom loaf, seitan chicken or vegan corned beef or my personal favorite: vegan steak.
But why specifically vegan potatoes? Surely potatoes are already vegan.
After some research, I’ve found that there are a fair number of people searching for vegan roasted potatoes. Upon more research, I found that there are a lot of recipes for roasted potatoes with animal products like butter, cheese, sour cream, etc.
So. Let’s just make a REALLY good batch of roasted potatoes that just happen to be vegan.
You all should already know I’m big on potatoes. I already have recipes for vegan loaded baked potatoes, vegan mashed potatoes, vegan potato nachos, and lots of recipes involving potatoes like vegan potato kugel and vegan latkes (potato pancakes).
And as mentioned above, you only need a few household ingredients to make perfectly crispy potatoes in the oven or the air fryer.
What You’ll Need
- Potatoes: Obviously! I used baby potatoes because they’re fast to cut up and especially tender, but any potatoes will work. I find that red or gold potatoes make the best vegan roasted potatoes, but you can use whatever you have.
- Olive oil: This is optional. Believe it or not, oil is not required to make delicious roasted potatoes. However if you want nicely browned and crispy on the outside but tender on the inside, a little oil will go a long way. If you want to experiment with crispy potatoes with no oil, try either air frying your potatoes OR try parboiling them first (boil until almost done) then coat with spices and roast or air fry which seems to yield good results with no oil.
- Garlic: This is also optional but provides a lot of really good flavor. I recommend freshly minced garlic over jarred or powdered, and no I don’t care if that makes me a garlic snob.
- Dried herbs or seasonings: I like to just use dried thyme or rosemary on my potatoes, but you can use whatever you like! Sometimes I mix onion powder, garlic powder, and paprika together for a different and delicious flavor on my potatoes. Use what you like!
- Sea salt and fresh cracked black pepper
How to Make Vegan Roasted Potatoes
- If using the oven method, preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). If you won’t be using oil, line a baking tray with a silicone baking mat or parchment paper so the potatoes don’t stick.
- Prep by washing and cutting your potatoes. If working with baby potatoes, you can halve or quarter them. If working with regular potatoes (adult potatoes?), dice them in half inch cubes so that they cook in the 30 minutes indicated in the recipe. If you’re OK with them taking a bit longer to cook, you don’t need to cut them as small. Keep in mind that the smaller they are, the more likely they are to get crispy on the outside. The most important thing to do though is cut them all about the same size so all the potatoes are done at the same time.
- Add the potatoes to a large bowl. Add the oil if using (if not, just add a tablespoon or two of water (if potatoes aren’t already wet) so the seasoning will stick) and use a large spoon or your hands to toss the potatoes so they’re well coated. Now add the minced garlic, dried herbs, and salt and pepper. Toss well.
- Oven method: Spread potatoes out on your baking tray in a single layer. Try not to let them crowd each other (the more crowded, less crispy they’ll get). Bake on the middle rack for 25-30 minutes or until nicely browned and crispy on the outside. You should flip the potatoes halfway through--rotate the tray before putting it back in the oven.
- Air fryer method: Add the potatoes to your air fryer basket in a single layer. Air fry for about 18-25 minutes at 400 degrees Fahrenheit (205 degrees Celsius). Shake the basket halfway through.
- Enjoy your delicious crispy roasted potatoes with a meal or just on their own.
- Refrigerate leftovers for up to 4 days. I recommend reheating in the oven or air fryer to get the crispiness back.
This Side Dish Pairs Well With
- Vegan Steak
- Seitan Turkey
- Vegan Corned Beef
- Vegan Ham
- Seitan Brisket
- Beyond Meat Meatloaf
- Vegan Portobello Mushroom Steaks
- Lentil Mushroom Loaf
- Seitan Chicken
More Vegan Sides
Side dishes don’t get enough love! If you’re going to make a delicious meal like Vegan Steak, you need a good side. Try one of these next:
- Vegan Loaded Baked Potatoes
- Vegan Mashed Potatoes
- Air Fryer Brussels Sprouts
- Vegan Elote
- Vegan Squash Casserole (this recipe features summer squash)
- Air Fryer Squash
- Vegan Green Bean Casserole
- Vegan Sweet Potato Casserole
Anything Else?
As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does too. We make them all the time. They’re great with seitan, fun on top of salad (really!), and make a great snack.
- These vegan roasted potatoes are:
- Crispy on the outside
- Tender and fluffy on the inside
- Super easy
- Quick to make
- Honestly a little bit addictive
- And the perfect side to any hearty meal!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Roasted Potatoes
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
Perfectly crispy and golden brown, these Vegan Roasted Potatoes make the perfect side or snack. These potatoes are done in 30 minutes.
Ingredients
- 2 pounds potatoes (see note 1)
- 2-3 tablespoons extra virgin olive oil, optional (see note 2 for oil-free)
- 3-4 cloves garlic, minced, optional
- 1 ½ teaspoons dried thyme or rosemary (or any herbs/spices you like)
- Sea salt and fresh cracked black pepper to taste
Instructions
- Prepare oven: If using the oven method, preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). If you won’t be using oil, line a baking tray with a silicone baking mat or parchment paper so the potatoes don’t stick.
- Prep potatoes: Start by washing and cutting your potatoes. If working with baby potatoes like we used, you can halve or quarter them. If working with regular potatoes (adult potatoes?), dice them in half inch cubes so that they cook in the 30 minutes indicated in the recipe. If you’re OK with them taking a bit longer to cook, you don’t need to cut them as small. Keep in mind that the smaller they are, the more likely they are to get crispy on the outside. The most important thing to do though is cut them all about the same size so all the potatoes are done at the same time.
- Season: Add the potatoes to a large bowl. Add the oil if using (if not, just add a tablespoon or two of water (if potatoes aren’t already wet) so the seasoning will stick) and use a large spoon or your hands to toss the potatoes so they’re well coated. Now add the minced garlic, dried herbs, and salt and pepper. Toss well.
- Oven method: Spread potatoes out on your baking tray in a single layer. Try not to let them crowd each other (the more crowded, less crispy they’ll get). Bake on the middle rack for 25-30 minutes or until nicely browned and crispy on the outside. You should flip the potatoes halfway through--rotate the tray before putting it back in the oven.
- Air fryer method: Add the potatoes to your air fryer basket in a single layer. Air fry for about 18-25 minutes at 400 degrees Fahrenheit (205 degrees Celsius). Shake the basket halfway through.
- Eat: Enjoy your delicious crispy roasted potatoes with a meal or just on their own.
- Store: Refrigerate leftovers for up to 4 days. I recommend reheating in the oven or air fryer to get the crispiness back.
Notes
- Note 1: I used baby potatoes because they’re fast to cut up and especially tender, but any potatoes will work. I find that red or gold potatoes make the best vegan roasted potatoes, but you can use whatever you have.Â
- Note 2: Believe it or not, oil is not required to make delicious vegan roasted potatoes. However if you want nicely browned and crispy on the outside but tender on the inside, a little oil will go a long way. If you want to experiment with crispy potatoes with no oil, try either air frying your potatoes OR try parboiling them first (boil until almost done) then coat with spices and roast or air fry which seems to yield good results with no oil.
- Note 3: Garlic is optional but provides a lot of really good flavor. I recommend freshly minced garlic over jarred or powdered, and no I don’t care if that makes me a garlic snob.
- Note 4: I like to just use dried thyme or rosemary on my potatoes, but you can use whatever you like! Sometimes I mix onion powder, garlic powder, and paprika together for a different and delicious flavor on my potatoes. Use what you like!
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Keywords: Vegan Roasted Potatoes, Roasted Garlic Potatoes, Side Dish
Sarah
I’ve been looking for a good recipe for these for a while—couldn’t quite get them right on my own. Thank you—these were a big hit with my family!
★★★★★