These quick air fryer carrots and potatoes have become a staple side dish in my house. They go with almost everything. The vegetable chunks are coated in a little olive oil, my homemade seasoning mix, then air-fried until tender on the inside and crispy on the outside.
This recipe has been a lifesaver. I used to make this recipe in the oven, but air fryer is so much easier and faster to use, especially when you need a side dish later at night.
We often enjoy them as a side dish with baked barbecue chicken breast, air fryer turkey meatloaf, air fryer lemon pepper chicken drumsticks, air fryer chicken thighs, oven-baked chicken wings
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Ingredients
You can find the ingredients quantities in the recipe card at the end of this post.
- Potatoes: I used Yukon gold potatoes. You can also use russet or red potatoes. You can also swap them for sweet potatoes.
- Carrots: I used medium fresh carrots. Baby carrots will work well too. You might need to cut them in half to match the potato chunks.
- Olive oil: I used extra virgin olive oil, but avocado oil work well too.
- Spice mix: I used the garlic powder, dry parsley, coriander, oregano, black pepper, paprika and salt.
How to make air fryer carrots and potatoes
Prepare the Vegetables. First, wash and scrub both potatoes and carrots well. I used potatoes with thin skin, so I didn't peel them. I peeled only the carrots (optional). Dry potatoes by using a clean kitchen towel or paper towel. Cut carrots and potatoes into approximately the same size chunks or cubes. I simply quartered my baby potatoes and chopped carrots into approximately the same side as potatoes. They do not have to be perfect.
Make the seasoning mix. Measure the required amount of salt, coriander, oregano, paprika, garlic powder, parsley and black pepper. Now, Add the spices to the bowl and mix to combine.
Coat with Oil. Transfer cut vegetables into a large bowl. Add the olive oil and mix well until all the pieces are coated.
Initial air fry for 15 minutes. Transfer carrots and potatoes into your air fryer basket. Air fry at 390°F for about 15 minutes, tossing them at halftime. The vegetables need to be a tender fork from the inside and crispy outside. You may need more or less time depending on your air fryer.
Season. Now, that our vegetables are cooked, take out the basket and add the spices and salt. Using a wooden or silicone spatula, mix the vegetables until evenly coated.
Air Fry for 5-10 minutes. At this time, air fry carrots and potatoes for another 5-10 minutes at 400°F or until the potatoes are fork tender. Serve hot and enjoy!
Pro tip
Make sure to pat dry the vegetables very well for crispier results using a clean kitchen towel or paper towels.
Equipment used
- Air fryer Ninja XL
- Cutting board
- Large mixing bowl
- Measuring spoons set
Storage and reheating
Store the leftovers in an airtight container in the fridge for up to 3 days.
Reheat carrots and potatoes in a microwave or the air fryer at 350°F for about 3-5 minutes or until hot. You can drizzle them with a little bit of oil before reheating in the air fryer to crisp them back up.
Frequently asked questions
Yes, you can make them in the oven. Roast them at 400° on a baking sheet lined with parchment paper for about 30 minutes ( or until tender inside), stirring them every 10 minutes.
Yes, you can freeze roasted carrots and potatoes, but freezing can change the texture. For best results, make them fresh (it's so quick and easy) and refrigerate the leftovers for up to 3 days.
More air fryer vegetables
- Air fryer sweet potato cubes
- Air fryer crispy potato rounds
- Air fryer Brussels sprouts
- Air fryer radishes
- Air fryer loaded potato skins
- Easy air fryer baked potatoes
- Air fryer frozen butternut squash
- Air fryer roasted beets
- Air fryer frozen asparagus
📖 Recipe
Air Fryer Carrots and Potatoes
Equipment
- 1 Air fryer I used Ninja XL
- 1 large bowl
- 1 measuring spoons set
Ingredients
- 1 pound (3-4 potatoes) potatoes
- 1 pound (5-6) medium carrots
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dry oregano
- ½ teaspoon dry parsley
- ¼ teaspoon coriander
- ¼ teaspoon black pepper
Instructions
- Wash, scrub and pat dry the vegetables. You can peel them or leave the skins on.
- Cut the potatoes and carrots into approximately same size pieces.
- Toss chopped vegetables with olive oil to the large bowl until coated.
- Transfer vegetables to air fryer basket. Air fry at 390°F for about 15 minutes, tossing them half way.
- Take out the basket. Transfer the potatoes and carrots back to the bowl. Add the seasoning mix and toss until well coated.
- Add them back to the air fryer basket. Air fry for another 6-10 minutes at 400°F tossing every 3 minutes, until the vegetables are fork-tender. Allow them to cool slightly before serving.
Notes
- use kitchen towel or paper towel to dry vegetables well for crispier results.
- all air fryers are different, so cooking time may differ.
- when air frying with spices, check and toss half way to make sure the spices and vegetables do not start burning. Reduce time if needed.
- let vegetables cool down few minutes before removing them from the air fryer.
Yvette Allen says
So sad because of the salt overload... When testing to see if the potatoes and carrots were done I felt like my mouth was burning from salt from all the extra spices. I had such high expectations sorry.
Nataliia says
I am very sorry, it was too spicy and salty for you. For 4 servings, I suggested only 1/2 teaspoon of salt, which is much unless you used less potatoes and less carrots than states in the recipe. Plus, some salt and seasonings will naturally fall off the vegetables during the cooking process. It is common in any recipe too use 1 teaspoon of salt per pound of potatoes. My recipe calls for 1 pound of potatoes and 3 whole carrots, and only 1/2 teaspoon of salt. My recipe yields 4 servings, which makes it 1/8 teaspoons of salt per serving, that is 300 mg. I recommend in future trying cutting all the seasoning in half or adjusting them to your own preference. Thanks again for your feedback.
Renee Reis says
I'm trying this recipe and seeing how well it comes out it's very simple and something that is very healthy for me