I just love making these quick air fryer carrots and potatoes. They’re coated in a little olive oil and homemade seasoning, then air-fried for about 15 minutes 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
Jump to:
⭐Why you will love this recipe
- This recipe will not require much time and effort or cleaning afterward.
- These roasted carrots and potatoes in air fryer use less oil.
- It is made with simple ingredients and the best spice mix to match the vegetables perfectly.
- This recipe is great for meal prep.
📋Ingredients
- Potatoes: I used baby potatoes. You can use regular size or baby yellow and red potatoes with the skin.
- Carrots: I use large washed and peeled carrots. Baby carrots will work well too. You might need to cut them in half to match the potatoes' pieces' size.
- Olive oil: extra virgin olive oil or any other vegetable oil such as canola or sunflower seed will work well.
- Spice mix: I used the best herbs (garlic powder, dry parsley, coriander, oregano, black pepper, paprika) and salt to match carrots and potatoes. The herbs go very well together and the mix is not too strong to overpower the veggies.
🔪How to air fry 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.
Air Fry 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 5 minutes - At this time, air fry carrots and potatoes for another 5 minutes at 400°F. Serve hot and enjoy!
🍛How to serve air fryer carrots and potatoes
At the beginning of this post, I left a few recipe recommendations that go well with these potatoes and carrots.
These tasty veggies can be served as a side dish with chicken or steak (dinner), or eggs (breakfast).
I recommend serving a side of fresh garden salad as well for fresh taste.
🍽Equipment
- Air fryer Ninja XL
- Cutting board
- Large mixing bowl
- Measuring spoons set
🌡️Storage and reheating
Store any leftovers in an airtight container in the fridge for about 3 days.
Reheat carrots and potatoes in a microwave or the air fryer at 360°F (recommended) for about 3-5 minutes or until hot.
♨️Top tip
Make sure to pat dry the vegetables very well for crispier results using a clean kitchen towel or paper towels.
💭Common 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.
It is safe to freeze these roasted carrots and potatoes, but they might become mushy after reheating. For best results - make them fresh (it's so quick and easy) and refrigerate the leftovers.
🍲Other air fryer vegetables ideas
- 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
- Air fryer leftover mashed potato balls
📖 Recipe
Air Fryer Carrots and Potatoes
Equipment
- 1 Air fryer I used Ninja XL
- 1 large bowl
- 1 measuring spoons set
Ingredients
- 1 pound potatoes
- 3 large 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.
- Chop the potatoes and carrots into approximately same size pieces. They do not need to be perfect.
- Add chopped vegetables and olive oil to the large bow. Mix well until coated.
- Transfer potatoes and carrots to air fryer basket. Air fry at 390°F for about 15 minutes or until the vegetables are fork tender, tossing them half way.
- Take out the basket, add spice mix. Using a silicone spatula, mix until evenly coated.
- Air fry for another 5 minutes at 400°F tossing them half way through tossing them halfway through, or until the vegetables are fork-tender. Allow them to cool, and then enjoy!
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.
- caution hot - let vegetables cool down few minutes before removing them from the sir 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