Why Air Fryer Potatoes and Carrots Work
Oven roasting takes 35 minutes plus preheat. Air Fryer cuts that in half. Same goes for Air Fryer Sweet Potato.
Treated it like troubleshooting a furnace: started at 350°F, bumped to 380°F after the first batch came out soft. Second round was perfect.
✅ 18 minutes total time
✅ Weeknight side ready fast
✅ Baby carrots and diced potatoes Air Fryer recipe with minimal prep
✅ Cook in batches without crowding
Buddy waits by the Air Fryer hoping something drops. Let’s look at what you need
What Goes Into Air Fryer Potatoes and Carrots
Air Fryer potatoes and carrots need russet potatoes for the right starch level and baby carrots for even sizing. The avocado oil coats better than olive oil at high heat.
✔ Russet potatoes : hold their shape at 380°F better than Yukon golds
✔ Baby carrots : already sized for even cooking
✔ Avocado oil : handles high heat without smoking
✔ Italian herbs : adds flavor without overpowering
Onion powder and paprika go in too, but those four determine the final texture. Time to prep everything.
How to Cook Air Fryer Potatoes and Carrots
Cooking Air Fryer potatoes and carrots takes less time than setting the table. Preheat Air Fryer 380°F while cutting.
- Cut potatoes into 1-inch cubes
- Toss potatoes and baby carrots with avocado oil and seasonings
- Place vegetables in preheated Air Fryer basket in single layer
- Cook at 380°F for 18 minutes
- Shake basket at 9-minute mark using silicone tongs
- Check for golden edges and tender centers before removing
Use a crisper plate if your basket has wide gaps. Different seasonings change the whole profile.
Air Fryer Potatoes and Carrots Variations
Real quick: try it these ways depending on what you’re pairing it with.
Best seasoning for Air Fryer potatoes and carrots as a side changes based on the main dish. For chicken, stick with Italian herbs and garlic. For beef, swap to rosemary and thyme. Both take the same 18 minutes at 380°F.
Can you air fry potatoes and carrots with other vegetables? Added broccoli florets once. They burned before the potatoes finished. Bell peppers work if you add them at the 12-minute mark, or use air fryer butternut squash in fall.
Roasted potatoes and carrots in Air Fryer for two uses half the amounts. Cook time drops to 15 minutes because less crowding means better air circulation.
Same base method works for all three. Adjust timing based on basket size.
Getting the Right Texture Every Time
Air Fryer potatoes and carrots need 380°F for crispy edges without drying out the centers. Lower temps leave them soft, higher temps burn the outside.
The shake at 9 minutes matters. Tested skipping it once and half the batch stayed pale.
Watch for golden brown edges on the potatoes. That’s when they’re ready. The carrots get slightly darker but stay tender inside.
Some air fryers run hot. If the edges brown in 12 minutes, drop to 360°F and add 3 minutes.
What Pairs Well with Air Fryer Potatoes and Carrots
Air Fryer potatoes and carrots work as a side for most proteins. At home, we rotate through different mains depending on what’s quick.
Grilled Chicken Breast The vegetables cook while the chicken rests. Slice the chicken, plate it with the vegetables, done in 20 minutes total. Jessica makes this twice a week for Bennett Elementary lunch prep.
Baked Salmon Put salmon in the oven at 400°F, start the vegetables in the Air Fryer 12 minutes later. Everything comes out hot at once. Or make stuffed salmon in air fryer instead. Lily picks around the salmon but eats all the carrots.
The vegetables hold temperature for about 10 minutes after cooking. Plate them last.
Storing Air Fryer Potatoes and Carrots After Cooking
Air Fryer potatoes and carrots keep well for meal prep. Make a double batch Sunday, use through Wednesday.
Storage
- At room temperature: Don’t leave out longer than 2 hours
- In the fridge: Store in airtight container for 4 days
- In the freezer: Not recommended, texture gets mushy when thawed
Reheating
How to reheat Air Fryer potatoes and carrots leftovers: put them back in at 350°F for 5 minutes. Shake once halfway through. They won’t be as crispy as fresh but better than microwave. Add a light spray of avocado oil before reheating.
Skip the oven. Takes too long to preheat for a small batch.
Anti-waste tip
Chop leftover vegetables and toss into scrambled eggs for breakfast. The seasoning carries over and nothing goes to waste.
Questions about getting them crispy without burning.
Air Fryer Potatoes and Carrots Questions
Tested these after the first batch at 400°F burned the carrots before the potatoes cooked through.
Air Fryer potatoes and carrots time at 380 degrees?
18 minutes total. Shake basket at 9 minutes. Check for golden edges before removing from basket.
Can you air fry potatoes and carrots with other vegetables?
Yes, but add delicate vegetables like broccoli at the 12-minute mark. They cook faster than potatoes.
Best seasoning for Air Fryer potatoes and carrots as a side?
Italian herbs and garlic powder for chicken. Rosemary and thyme for beef. Both work at 380°F for 18 minutes.
How to reheat Air Fryer potatoes and carrots leftovers?
Air Fryer at 350°F for 5 minutes. Shake once. Add light oil spray to restore crispiness.
Air Fryer Potatoes and Carrots Recipe
Air Fryer potatoes and carrots get crispy edges and tender centers in 18 minutes. The high heat caramelizes the outside while cooking through. Works for quick weeknight sides or Sunday meal prep batches.
Air Fryer Potatoes and Carrots
Equipment
- Air fryer
- Cutting board
- Mixing bowl
- Silicone tongs
- Crisper plate (optional)
Ingredients
- 8 oz russet potatoes cut into 1-inch cubes
- 8 oz baby carrots or carrots cut into 1-inch pieces
- 2 teaspoons avocado oil or olive oil
- 1/2 teaspoon onion flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika or cayenne
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- 1 teaspoon cilantro chopped, for garnish
Instructions
- Preheat air fryer to 380°F for 3 minutes.
- Cut potatoes into 1-inch cubes.
- Add potatoes and baby carrots to a mixing bowl.
- Add avocado oil, onion flakes, garlic powder, paprika (or cayenne), black pepper, and salt; toss to coat evenly.
- Place vegetables in a single layer in the preheated air fryer basket (use a crisper plate if needed).
- Cook at 380°F for 18 minutes.
- Shake the basket at the 9-minute mark using silicone tongs to promote even browning.
- Check for golden-brown edges and tender centers; continue 1–2 more minutes if needed based on your air fryer.
- Transfer to a serving dish and garnish with chopped cilantro.
Notes
- Avoid crowding; cook in batches for the crispiest edges.
- 380°F balances crispy exteriors with tender centers; if your unit runs hot, drop to 360°F and add 2–3 minutes.
- Shake halfway through (around 9 minutes) for even browning.
- Add delicate veggies (like bell peppers or broccoli) later, around the 12-minute mark.
- Storage: refrigerate up to 4 days in an airtight container; do not freeze (texture softens).
- Reheat in the air fryer at 350°F for about 5 minutes; shake once and lightly spray with oil.
- For a smaller half batch, cook about 15 minutes due to less crowding.
Share Your Air Fryer Potatoes and Carrots Results
Air Fryer potatoes and carrots cut side dish time in half. 18 minutes beats oven roasting every time.
Rate this below if you tried it. Comment if you adjusted the seasoning or added other vegetables.
Post a photo with #AirFryerPlates or tag @AirFryerPlates. Always testing new vegetable combinations that work.
