Air Fryer Potatoes and Carrots
Crispy-edged potatoes and tender carrots cook fast in the air fryer for an easy weeknight side. A quick toss with avocado oil and simple seasonings delivers great flavor in under 30 minutes. Perfect for meal prep or pairing with chicken or fish.
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.