Air Fryer Roasted Potato & Apple with Tangy Cabbage Slaw

This quick, flavorful weeknight meal comes together in under an hour with minimal cleanup, pairing warm, crispy roasted produce with a bright, sweet-tart slaw that works as a hearty side or light full main.

Recipe Overview

| Prep Time | Cook Time | Total Time | Servings |

|-----------|-----------|------------|----------|

| 25 minutes | 20 minutes | 45 minutes | 6 |

Ingredients

  • 1 extra-large russet potato, peeled and sliced into uniform 1/8-inch thick slices

  • ¼ cup plus 2 teaspoons neutral vegetable oil (divided for roasting and dressing)

  • ½ teaspoon fine sea salt (divided)

  • ½ teaspoon freshly ground black pepper (divided)

  • 2 medium sweet-tart apples (Honeycrisp, Granny Smith, or Braeburn work well), cored and cut into 1/2-inch thick wedges

  • 3 tablespoons unfiltered apple cider vinegar

  • 2 tablespoons pure maple syrup

  • 7 cups shredded cabbage (a mix of red and green cabbage adds great color and texture contrast)

Step-by-Step Directions

  1. First, preheat your air fryer to 400°F (200°C) and let it warm for 5 minutes. While the air fryer heats up, add your sliced potato to a medium mixing bowl. Toss the potato with 2 teaspoons of oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper until every slice is evenly coated in seasoning. Spread the potato in a single even layer in the air fryer basket, then cook for 8 minutes.

  2. While the potato roasts, prep your apples: toss the cut apple wedges with the remaining 2 teaspoons of oil in a small bowl. Once the 8-minute cook time for the potato finishes, add the apples to the air fryer basket, toss everything to combine, then cook for another 8 minutes. The dish is done at this stage when the potato is golden brown on the edges and tender all the way through when pierced with a fork.

  3. While the roasted produce cooks, mix up your slaw. Add the apple cider vinegar, maple syrup, remaining ¼ cup of oil, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of pepper to a large mixing bowl. Whisk vigorously until the dressing is fully combined and smooth. Toss all of the shredded cabbage in the dressing until every strand is evenly coated.

  4. Plate the warm roasted potatoes and apples, serve alongside the fresh tangy cabbage slaw, and enjoy immediately.