Air Fryer Potatoes and Carrots

This Air Fryer Potatoes and Carrots recipe is a delicious and healthy side dish that's both quick and easy to prepare! With minimal effort and simple ingredients, you can serve a dish that's crispy on the outside and tender on the inside, sure to be loved by the whole family!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 18

Total Time: 23

Servings:

Calories: 153kcal

Ingredients

1½ pound New Potatoes Red Baby Potatoes, or Yukon Gold
1 pount Baby Carrots
1 tablespoon Italian Seasonings
1 teaspoon Minced Garlic
2-3 tablespoons Olive Oil
⅓ cup Parmesan Cheese Finely Grated

Instructions

Gather all necessary ingredients and a large mixing bowl.
Wash the New Potatoes and cut them into quarters or halves, ensuring each piece is about the same size. 1½ pound New Potatoes
Add baby carrots to the bowl, cutting any large ones in half. 1 pount Baby Carrots
Toss the potatoes and carrots in a large bowl with Olive Oil, Italian Seasoning, and Garlic until the potatoes are fully coated. 2-3 tablespoons Olive Oil, 1 tablespoon Italian Seasonings, 1 teaspoon Minced Garlic
Preheat the air fryer to 400 degrees F.
Line the air fryer basket with parchment paper. Place the seasoned Potatoes and carrots in the basket and air fry them for 10 minutes.
Toss the potatoes and carrots in the air fryer basket and continue to Air Fry them for another 7-9 more minutes, or until the edges are crispy and the insides are soft and tender.
Sprinkle grated parmesan cheese over the hot roasted potatoes and carrots, and serve. ⅓ cup Parmesan Cheese

Notes

Storage

Store: Store air fryer potatoes once they have fully cooled in an airtight container in the refrigerator for up to 5 days.
Freeze: Make the potatoes as instructed, wait until they have cooled, then seal them tightly in a Ziploc bag, or freezer-safe container. Store them in the freezer for 6-8 months. Reheat at 400 degrees in the air fryer for 5-6 minutes when you're ready to eat them.

Try making this recipe in the Instant Pot too!

Roasted Potato and Carrots in the Instant Pot

Nutrition