Air Fryer Greek Lemon Potatoes (Vegan, Gluten-Free)

In Greece, lemon potatoes — patates lemonates — aren't really a recipe so much as a birthright. They go into the oven under a leg of lamb or a tray of chicken, packed tight in a wide pan with lemon, olive oil, garlic, and a heavy hand of oregano, and they roast slowly until they're soft inside and burnished at the edges, having quietly absorbed all the good fat and acid dripping down onto them. They are peasant cooking at its smartest: a cheap starch made unforgettable by three or four pantry things.

This is exactly the kind of dish the air fryer was built for, and there's no sleight of hand in the "clean eating" claim — it's potatoes, olive oil, lemon, garlic, oregano, salt. Food you can name, crisped hard. The honest tradeoff against the traditional pan is that you lose the deep, slow-roasted bath in pan drippings; you gain crisper edges, a faster cook, and you don't have to roast a whole lamb to get there. Cut the wedges thick so the centers turn creamy before the outsides over-brown, and don't skimp on the lemon — the tart, slightly caramelized edges are the soul of the thing.

Give them room to lie in a single layer; piled-up wedges steam instead of crisping at the edges.