Go Back
Air fryer potatoes and carrots with crispy roasted baby potatoes, tender caramelized carrots, and fresh herbs
Print Recipe

Air Fryer Potatoes and Carrots – Crispy, Cozy, and Weeknight Easy

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound baby potatoes (Yukon gold or red), halved or quartered if large
  • 3 large carrots, peeled and cut into 1/2-inch chunks or sticks
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Optional: 1/4 teaspoon red pepper flakes for heat
  • Optional finish: fresh parsley, chives, or dill; lemon zest; grated Parmesan

Instructions

  • Preheat the air fryer: Set to 390°F (200°C) for 3–5 minutes. A hot basket helps the vegetables crisp faster.
  • Prep the vegetables: Rinse and dry the potatoes well. Peel the carrots and cut them into evenly sized pieces so they cook at the same rate as the potatoes.
  • Season: In a large bowl, combine potatoes and carrots with oil, salt, pepper, garlic powder, smoked paprika, and thyme. Toss until every piece is well coated.
  • Load the basket: Add the vegetables in a single layer if possible. A little overlap is fine, but don’t tightly pack the basket. Work in batches if needed.
  • Air fry, shake, and check: Cook for 16–20 minutes total, shaking the basket or tossing with tongs halfway. Start checking at 14 minutes. You’re looking for browned edges and fork-tender centers.
  • Finish with flair: Taste and adjust salt. Toss with chopped parsley or chives. For extra pop, add lemon zest or a light shower of Parmesan while hot.
  • Serve: Plate immediately for the best crispness. These are great with grilled chicken, baked salmon, burgers, or a dollop of herby yogurt sauce.