Whole30 Crispy Roasted Potatoes (Air fryer or Oven)

 

Ooo, these Whole30 Crispy Roasted Potatoes hit the SPOT. No deep frying involved, instead using a combination of boiling and roasting to get the outside crispy and the inside so tender. 

Why You Will Love These Whole30 Crispy Roasted Potatoes

First, you can make them in the air fryer or the oven. The air fryer is faster. But, the oven gets the job done as well, if you don’t have an air fryer. 

Second, they are Whole30, Paleo, gluten-free, dairy-free, nut-free, and egg-free. Many of the crispy potato recipes I’ve seen use parmesan to get the crispy result. But, these are dairy-free!

Whole30 Crispy Roasted Potatoes - Air fryer or oven! Paleo, gluten-free, dairy-free, nut-free, egg-free, vegan, plant-based.

Next, they pair well with so many main dishes! Pair it with a beef dish like my Mini Meatloaves or an easy chicken dish like my Blackened Chicken. 

Finally, they freeze well too! Perfect for meal prep or to make ahead. 

Ingredients

The ingredients in these Whole30 Crispy Roasted Potatoes are simple and can be found at most grocery stores. I find them all at my local Walmart.

  • Baby potatoes or Yukon gold potatoes – I prefer to use baby potatoes, such as these at Walmart. Baby potatoes you can cut in have and then lay flat down onto a sheet pan a full side of the potato. Yukon gold potatoes can be used as well, cut into smaller 1″ pieces. I don’t peel my potatoes, to save time. But, you can – it will give more crispy texture to them if you peel them.
  • Oil – Olive oil or avocado oil work equally well in this dish.
  • Potato or arrowroot starch (or flour) – Either of these white, finely powdered flours will help give the potatoes crispiness. I get my potato or arrowroot starch in the bulk bins at Winco, but you can also find them on Amazon (potato starch or arrowroot starch)

Whole30 Crispy Roasted Potatoes - Air fryer or oven! Paleo, gluten-free, dairy-free, nut-free, egg-free, vegan, plant-based.

  • Seasoned salt – I prefer the full flavor of seasoned salt, but Whole30 compatible seasoned salt can be hard to find. If you are on a Whole30, you can make your own easy seasoned salt with a recipe like this one. 
  • Paprika – You can find this spice in the spice aisle of most grocery stores.
  • Pepper – Black ground pepper
  • Baking soda

Instructions

  • If using the oven, preheat to 425. Put a rimmed baking sheet lined with foil in the cold oven. Letting the pan get hot with the oven will help the potatoes get crispy faster. And, using foil conducts heat and allows for a crispy result, whereas parchment paper is meant to prevent browning. So, use foil if you can.
  • Add 8 cups water to a large deep saucepan or pot. Bring to a boil. Add 1 tablespoon regular table salt or kosher salt, 1/2 teaspoon baking soda, and all the cut potatoes to the boiling water. Return to a boil. Once boiling again, reduce to a simmer and cook for 8-10 minutes until potatoes are just slightly tender. Don’t overcook!
  • Drain potatoes and let them sit for a minute to release some steam. Add potatoes and oil to a bowl or large reusable bag. Stir well to coat, trying to roughen up the potatoes as you do. Stir aggressively to create rough bits on the outside of the potatoes. This will create more crispy bits!
  • Combine all the spices in a small bowl. Sprinkle over the potatoes and stir again until well combined.
  • OVEN: Remove hot lined baking sheet from the oven and spread the potatoes onto it. Flip potatoes to make sure the cut side is down flat against the hot pan. Bake for 35-40 minutes, until desired crispness. Don’t flip during the baking time.
  • AIR FRYER: Spread out in as much of a single layer as possible. Air fry at 400 degrees for 15-20 minutes (depending on the size of your air fryer) or until desired crispness. 
  • Serve with dipping sauce of choice, such as my Whole30 “Honey” Mustard, Copycat Raising Canes Sauce, or Copycat Chick-fil-a Sauce.
  • Store leftovers in a sealed container in the fridge for up to 1 week or the freezer for up to 3 months. 

Whole30 Crispy Roasted Potatoes - Air fryer or oven! Paleo, gluten-free, dairy-free, nut-free, egg-free, vegan, plant-based.

Whole30 Crispy Roasted Potatoes - Air fryer or oven! Paleo, gluten-free, dairy-free, nut-free, egg-free, vegan, plant-based.

Whole30 Crispy Roasted Potatoes

Autumn @wholefoodfor7

A delicious crispy potato side dish that goes well with many main dishes and can be cooked in the air fryer or oven.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Course Side Dish

Cuisine American

Servings 6 people

Calories 183 kcal

1/2x1x2x3x

  • 2 pounds baby potatoes cut in half or Yukon gold potatoes cut into 1″ pieces
  • 8 cups water
  • 1 tablespoon kosher salt or table salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons olive or avocado oil
  • 1/4 cup potato or arrowroot starch or flour
  • 1 tablespoon seasoned salt
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • If using the oven, preheat to 425. Put a rimmed baking sheet lined with foil in the cold oven. Letting the pan get hot with the oven will help the potatoes get crispy faster. And, using foil conducts heat and allows for a crispy result, whereas parchment paper is meant to prevent browning. So, use foil if you can.

  • Add 8 cups water to a large deep saucepan or pot. Bring to a boil. Add 1 tablespoon regular table salt or kosher salt, 1/2 teaspoon baking soda, and all the cut potatoes to the boiling water. Return to a boil. Once boiling again, reduce to a simmer and cook for 8-10 minutes until potatoes are just slightly tender. Don’t overcook!

  • Drain potatoes and let them sit for a minute to release some steam. Add potatoes and oil to a bowl or large reusable bag. Stir well to coat, trying to roughen up the potatoes as you do. Stir aggressively to create rough bits on the outside of the potatoes. This will create more crispy bits!

  • Combine all the spices in a small bowl. Sprinkle over the potatoes and stir again until well combined.

  • OVEN: Remove hot lined baking sheet from the oven and spread the potatoes onto it. Flip potatoes to make sure the cut side is down flat against the hot pan. Bake for 35-40 minutes, until desired crispness. Don’t flip during the baking time.

  • AIR FRYER: Spread out in as much of a single layer as possible. Air fry at 400 degrees for 15-20 minutes (depending on the size of your air fryer) or until desired crispness.

  • Store leftovers in a sealed container in the fridge for up to 1 week or the freezer for up to 3 months.

See Ingredients section of blog post above for ingredient details, recommendations, and substitutions.

Calories: 183kcalCarbohydrates: 32gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2446mgPotassium: 717mgFiber: 4gSugar: 1gVitamin A: 250IUVitamin C: 30mgCalcium: 35mgIron: 1mg

Keyword budget-friendly, egg-free, gluten-free, kid-friendly, nut-free, paleo, plant-based, side dish

Close
Your custom text © Copyright 2024. All rights reserved.
Close