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Crispy, golden air fryer roasted carrots and red potatoes on a white plate, garnished with fresh parsley on a light wooden table

Air Fryer Roasted Carrots and Potatoes

Create a flavorful and crispy side dish with these air fryer roasted carrots and potatoes. Smoky, slightly sweet, and perfectly caramelized, this recipe is quick, easy, and uses less oil, making it a healthy option. Perfect for busy weeknights, these garlic herb air fryer vegetables will become your go-to for effortless, crowd-pleasing roasted veggies.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb red potatoes diced (about 1-inch cubes)
  • 1 lb carrots sliced into 1/4-inch rounds
  • 2 Tbsp olive oil divided
  • 1 Tbsp sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp ground thyme

Equipment

  • Air fryer
  • Mixing bowls
  • Measuring spoons

Method
 

  1. Preheat the air fryer: While most air fryers don’t need to preheat, I’ve found starting on a hot note helps create maximum crispiness. Set your air fryer to 400°F and let it heat up for a couple of minutes.
  2. Toss veggies with oil: In a large mixing bowl, combine the diced potatoes and sliced carrots with 1 tablespoon of olive oil. Toss to coat evenly.
  3. First round of air frying: Transfer the coated veggies to the air fryer basket, spreading them out in an even layer. Cook at 400°F for 15 minutes, shaking the basket halfway through to ensure even cooking.
  4. Mix the dry seasoning blend: While the veggies are cooking, combine the sugar, smoked paprika, garlic powder, kosher salt, black pepper, oregano, and thyme in a small bowl.
  5. Season the veggies: After 15 minutes of air frying, transfer the veggies back to the mixing bowl. Toss them with the remaining 1 tablespoon of olive oil and the seasoning blend until evenly coated.
  6. Finish cooking: Return the seasoned veggies to the air fryer. Cook at 400°F for another 10–12 minutes, shaking the basket once or twice. The carrots should be fork-tender, and the potatoes golden and crispy. Keep an eye on them in the last few minutes to avoid over-browning.
  7. Serve and enjoy: That’s it! Plate your air fryer roasted carrots and potatoes right away while they’re hot and enjoy their irresistible savory-sweet flavor.

Notes

Don’t overcrowd the basket: For the crispiest results, give the veggies room to breathe in the air fryer basket. If doubling the recipe, cook in batches. Experiment with seasonings: Try swapping smoked paprika for chili powder or adding cayenne for a spicy kick. Leftovers can be refrigerated for up to 3 days and reheated in the air fryer to regain crispiness. Line your air fryer basket with parchment paper for easy cleanup!