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Golden crispy Air Fryer Potatoes and Carrots seasoned with herbs, served on a white plate.
Layla

Air Fryer Potatoes and Carrots

Golden, crispy-edged potatoes and tender caramelized carrots with minimal oil and zero oven preheating.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1.5 lbs baby potatoes halved or quartered if large
  • 1 lb carrots cut into 1-inch chunks
Seasoning
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 0.5 tsp smoked paprika optional but recommended
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
To Finish
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Air Fryer
  • Large Mixing Bowl

Method
 

Prep
  1. Halve or quarter the baby potatoes so all pieces are roughly 1-inch thick. Cut carrots into similar-sized chunks. If your carrots are thick, halve them lengthwise first so they cook evenly with the potatoes.
  2. Toss potatoes and carrots in a large bowl with olive oil, garlic powder, thyme, smoked paprika, salt, and pepper until evenly coated.
Air Fry
  1. Preheat air fryer to 400°F for 2 minutes. Add vegetables in a single layer with some space between pieces; cook in batches if needed. Air fry for 12 minutes.
  2. Shake the basket vigorously or toss vegetables with tongs. Continue air frying for 10-13 minutes until potatoes are fork-tender and both vegetables have crispy, browned edges.
  3. Transfer to a serving bowl, sprinkle with fresh parsley, and serve immediately while hot and crisp.

Notes

Cut vegetables to the same size so they finish cooking together; uneven pieces mean mushy carrots or hard potatoes. Don't overcrowd the basket - air circulation is what creates the crispy edges, so cook in two batches if your air fryer is small. These reheat surprisingly well: 3-4 minutes at 375°F restores most of the crispness.