Crispy Garlic Lemon Herb Potatoes (Air Fryer)
Crispy garlic lemon herb potatoes are a delicious and flavorful side dish that is perfect for any meal. The air-fried potatoes are crispy on the outside and soft on the inside, and they are drizzled with a bright lemon garlic herb sauce.
If you are a potato lover, you need to try out these Dill Pickle Potato Chips (Air Fryer), Vegan Loaded Baked Potato, Creamy Potato Leek Kale Soup, Slow Cooker Baked Potatoes, or for a sweeter version try my Moroccan Spiced Sweet Potatoes!
Ingredients
Ingredient notes:
- Yellow/Gold Potatoes: These potatoes have a buttery and slightly sweet flavor with a smooth and creamy texture when cooked. You can also use white or red potatoes (or another variation available).
- Hummus: Use a garlic hummus for a flavorful, creamy sauce on top.
- Parsley: Fresh parsley is best for this recipe, although you can use dried if that’s all you have available.
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: Cut potatoes into 2 inch cubes. Place potatoes in an ice bath for 10 minutes to remove the starch. Drain and rinse potatoes and pat dry with a paper towel or cloth.
Step 2: Add dried potatoes to a large bowl. Add olive oil and spices and toss until combined. Air fry for 24-26 min at 400F, shaking every 5-7 minutes if you are doing one large batch. Potatoes should be golden browned and crispy.
Step 3: While the potatoes are cooking, mix sauce ingredients together in a small bowl until combined. Add more water as needed for desired sauce consistency.
Step 4: I recommend drizzling sauce on individual servings of potatoes to avoid leftovers getting soggy (unless you plan on eating the whole dish at once, such as for a gathering).
Pour a generous amount of garlic lemon herb sauce on top of potatoes and enjoy! Optional: add more diced parsley for pretty garnish!
❓Recipe FAQs
If you plan to have leftovers, I don’t recommend drizzling the sauce over all the potatoes as they are more likely to get soggy.
Store potatoes in an airtight container for up to 3 days in the fridge. Store sauce separately.
Reheat in the air fryer for 5-7 min at 400F.
These are great with veggie burgers (like my southwest black bean burger),
Yes, use 1 tbsp of dried parsley for the 1/4 cup of fresh parsley. If possible, I recommend using fresh for the best flavor.
You can also try out different herbs such as dill or Italian herbs.
Yes, instead of yellow/gold potatoes you can use white, purple, fingerling, red, or another variation available to you! The sauce would even taste good with sweet potatoes!
▶︎Potato lovers need to try out these Baked potato wedges from Vanilla Bean Cuisine, flavorful Ninja Foodi Roast Potatoes from KatyKicker, or these Air Fryer Potato Peels from Rachna Cooks that are a brilliant way to use up those extra peels!
Pro Tips
- Soaking potatoes in cold water removes excess starch, prevents browning, and improves texture in cooking so they get even crispier.
- You can use other herbs for this recipe such as fresh dill, oregano, italian herbs, and more.
- If you plan to have leftovers, I highly recommend drizzling sauce only over individual servings instead of the whole dish. Store separately for best results!
⇨ More Delish Potato Recipes! ⇦
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Crispy Garlic Lemon Herb Potatoes (Air Fryer)
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Ingredients
- 3 large gold or yellow potatoes (such as Yukon) ~850-1000g
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano or italian herbs
- 1/2 tsp salt
Sauce
- 1 large lemon, juiced
- 1/4 cup finely diced parsley
- 1/3 cup garlic hummus + 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1/4 tsp salt
- Splash water as needed to thin sauce
Instructions
- Cut potatoes into 2 inch cubes. Place potatoes in an ice bath for 10 minutes to remove the starch. Drain and rinse potatoes and pat dry with a paper towel or cloth.3 large gold or yellow potatoes (such as Yukon)
- Add dried potatoes to a large bowl. Add olive oil and spices and toss until combined. Air fry for 24-26 min at 400F, shaking every 5-7 minutes if you are doing one large batch. Potatoes should be golden browned and crispy.1 tbsp olive oil, 1 tsp garlic powder, 1 tsp oregano or italian herbs, 1/2 tsp salt
- While the potatoes are cooking, mix sauce ingredients together in a small bowl until combined. Add more water as needed for desired sauce consistency.1 large lemon, juiced, 1/4 cup finely diced parsley, 1/3 cup garlic hummus + 1/2 tsp garlic powder, 1 tbsp olive oil, 1/4 tsp salt, Splash water
- I recommend drizzling sauce on individual servings of potatoes to avoid leftovers getting soggy (unless you plan on eating the whole dish at once, such as for a gathering, then I recommend tossing all the potatoes in the sauce and serve immediately.) Optional: add more diced parsley for pretty garnish!Store leftover potatoes and sauce separately for up to 3 days and reheat potatoes in the air fryer for 5 minutes (400 F) to regain crispiness.
Notes
- If you don’t have an air fryer, you can roast these potatoes at 425 F for 30-35 minutes, or until golden brown.
- You can air fry all your potatoes in one round, but make sure you are shaking every 5-7 minutes to get them evenly cooked.
- I HIGHLY recommend only putting sauce on potatoes you plan to eat so that the leftover potatoes are easy to reheat in the air fryer and won’t get soggy from the sauce.
- You can try this recipe with other types of potatoes: white, red, fingerling, purple,
I tried this and it was absolutely delicious! Love the sauce
We made a big batch of these potatoes to serve as a side dish. The whole batch of potatoes was devoured in minutes! The garlic sauce was easy to make and it really made the flavors pop. Best part is that it was so very quick to make. It’s now the official potato recipe in our house.
Wow thanks so much Mellie! Honored to be a the official potato recipe 🙂 Thank you for the review!