Easy Air-Fried Potatoes

Have you been hearing lots of buzz about Air Fryers lately? If so, there’s a reason for it. They’re pretty awesome. At least mine is.

I took some time before jumping in, and did a bit of research – including talking directly with JL Fields, who wrote the book on air fryers, literally. JL is an air frying expert, and author of the best-selling The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors. According to JL, they all work well – it may come down to which features and accessories matter to you, and understanding that some accommodate larger portions.

After speaking with a representative at the company, I selected a Philips. My model is the Philips Air Fryer Avance Digital TurboStar and I love it. This model is faster and more powerful, and cooks more evenly than their other models, plus has a smaller footprint (which I appreciate since I have very little counter space left).

At this point, I’ve used mine to air fry potatoes, sweet potatoes, mushrooms, Brussels sprouts, and tofu, and use it almost daily now. Everything I’ve made has been great!

Can you get the same results in the oven? Yes and no. You can roast these foods in the oven, but expect it to (1) take about twice as long, and (2) still not be as crispy as with in an air fryer.

Need proof? This very simple potato recipe makes a terrific savory breakfast or lunch. Can you imagine it served as a game day appetizer? Or covered with homemade vegan chili? Limitless possibilities.

Until you experience this firsthand, you won’t believe how crunchy these are – and especially while using no oil, no oil, no oil!


1 or 2 potatoes, scrubbed and trimmed
kosher salt and black pepper to taste
sauce for dipping (optional)


Microwave (or bake) potatoes, and allow to cool to at least room temperature.

Slice potatoes in half, and each half into quarters, lengthwise, so that you have 8 wedges from each potato. Follow instructions for your Air Fryer. With a Philips, it usually takes around 12 to 14 minutes at 375 degrees.

Once the potatoes are golden and crispy, carefully remove from air fryer, season with salt and pepper, and serve (if desired) with ketchup, or with a mixture of unsweetened nondairy yogurt, hot sauce, and green salsa (pictured above).

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

6 thoughts on “Easy Air-Fried Potatoes

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  3. For some reason, Air Fried Potatoes (at least every picture I’ve ever seen)… none of them look crispy!! Are they REALLY, TRULY CRISPY? I hate to say this, but they look awful…dry and not crispy looking at all! I WANT SO MUCH to have a reason to get an Air Fryer, but my main reason is for oil-free french fries and I’ve yet to be convinced. Thank you for letting me sound off… oh, before I forget, so you have to cook the potatoes FIRST in order to get them crispy??? Boy, that’s a lot of extra work when you don’t use a microwave.

    • Hi Nancy, yes they truly ARE crispy, but with air fried potatoes they work best when the inside is already tender (hence the precooking). If that sounds like too much work, this system possibly may not be for you. I personally think they are so good this way that the extra step is really worth the effort. To be fair – yes they are dry (because there is no oil to moisten) yet super delicious. That greasy mouth-feel is missing. With oil free cooking this is always the case, and happily so! Best of luck to you with your decision, and let me know if you have any other questions! ; )

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