Prep the potatoes: Rinse and dry the baby potatoes.

Halve or quarter them so they’re all about 1-inch pieces. Smaller pieces crisp faster.

Cut the veggies: Slice peppers into strips, chop onion into wedges, and cut broccoli into bite-size florets. If using carrots, slice them into 1/4-inch coins.

Season well: In a large bowl, toss potatoes and veggies with olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper.

Add lemon zest for brightness.

Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps with crisping.

Cook in batches if needed: Spread the mixture in a single layer. Avoid overcrowding for best browning.

Air fry the potatoes first: Cook potatoes alone for 8–10 minutes, shaking halfway.

They need a head start to become tender.

Add the veggies: Add peppers, onion, broccoli, and carrots to the basket with the potatoes. Continue air frying another 8–12 minutes, shaking every 4–5 minutes, until edges are browned and centers are tender.

Finish and taste: Squeeze fresh lemon juice over the hot veggies. Adjust salt and pepper.

Add red pepper flakes if you like heat.

Optional toppings: Sprinkle with chopped parsley or chives. Add grated Parmesan or crumbled feta right before serving.

Serve: Enjoy as a side, toss with cooked grains for a bowl, or top with a runny egg for a full meal.