Did you know you can air fry canned vegetables? These Air Fryer Potatoes and Carrots prove that air frying canned vegetables can be extra delicious. This budget-friendly recipe is perfect for anyone looking for a healthy and easy-to-make side dish. Plus, you get to customize it with herbs of your choice like rosemary, thyme, or dill.
Disclosure: This post is sponsored by Libby’s® Vegetables. All opinions are my own; I never feature a brand that I don’t love!
Table of Contents
Why you’ll love it
Air frying has truly revolutionized the way we cook. It offers a healthier way to help you achieve that extra crispy texture without all the oil from deep frying. For this recipe, we’re relying on the air frying to provide the high heat needed to crisp up our canned potatoes and carrots. Here’s a few reasons why you’ll love it:
- Quick and easy: With minimal prep time and a cooking process that’s hands-off, this recipe is perfect for busy weeknights.
- Versatile: Serve it as a side with your favorite protein, or toss it into a seasonal salad for some added crunch and flavor.
- Customizable: Easily adjust the herbs to match your taste preferences or use up what you have growing in your own garden.
Perfect for springtime
Spring is finally in the air, and this dish is the perfect way to celebrate. Try making these air fryer veggies to have in your next springtime feast.
Are canned vegetables healthy?
Absolutely! Both canned potatoes and carrots contain essential vitamins and minerals. Here, I’m using Libby’s Vegetables which are US-grown, picked at the peak of ripeness and canned within hours to seal in the farm fresh goodness and flavor.
What’s inside the can?
Here’s the high quality, fresh ingredients you’ll see on the back of the can.
- Libby’s Sliced Potatoes: Just potatoes, water, a touch of sea salt, and calcium chloride as a firming agent. Potatoes are filled with energizing carbohydrates, potassium, and fiber.
- Libby’s Sliced Carrots: Just carrots, water, a touch of sea salt, and calcium chloride as a firming agent. Carrots are a great source of beta-carotene, vitamin K, and antioxidants.
Canned potatoes and carrots are super versatile too. Try adding potatoes to creamy soups or sauté carrots into air fryer spring rolls.
Ingredients you’ll need
Here’s what you’ll need for these delicious air fryer potatoes and carrots:
- Libby’s Sliced Potatoes: Convenient and ready to use, no chopping needed.
- Libby’s Sliced Carrots: Add a sweet flavor that pairs well with the potatoes.
- Olive oil: To achieve that crispy texture without the heaviness of traditional frying.
- Fresh herbs and garlic powder: To provide an aromatic flavor that compliments the potatoes and carrots.
How to make air fryer potatoes and carrots
Creating this dish is as simple as it gets:
- Dry your veggies: Drain the cans of potatoes and carrots and pat them dry to remove excess moisture. This step is crucial for achieving a crispy texture.
- Season: Toss them in olive oil, fresh herbs, garlic powder, black pepper, and salt.
- Air fry: Preheat your air fryer before adding the veggies – this step helps to start the cooking process with a hot environment, which is key for crispiness. Then, add the dried and seasoned potatoes and carrots and cook until golden and crispy.
- Serve: Enjoy warm with sauce or let them cool down to add to salads.
Recipe tips and tricks
- Serving Tips: These potatoes and veggies go well with almost anything, but they’re especially great with grilled proteins like chicken, fish, or steak. We also love serving the veggies with a sauce like ketchup, lemon herb yogurt sauce, or a garlic aioli.
- Troubleshooting Tips: If your veggies aren’t crisping up, make sure they’re not overcrowded in the air fryer basket. Cooking in batches may be necessary if you have a small air fryer.
- Scaling Tips: Keep in mind… the veggies will slightly shrink as you cook them, so it only makes about 2 generous servings. If you need a larger amount, you can easily double the recipe to create more servings. Again, just make sure you have the veggies in an even layer and cook in batches if needed to get that desired crispiness.
Customize it your way
Like all of my other recipes, these air fried potatoes and carrots are completely customizable. You get to choose which fresh herbs you want to use.
- Herbs of your choice: We love using rosemary for this recipe, but you could also use fresh thyme, dill, or oregano. Yum!
Can I prep this recipe ahead of time?
Yes! You can season the veggies and store them in the fridge for up to 24 hours until you’re ready to air fry.
How do I store leftovers?
These air fried veggies are really best enjoyed fresh, so wait to make them until right before you eat. If you do end up with leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Need more help with recipes for your busy schedule?
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Air Fryer Potatoes and Carrots
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Ingredients
- 1 15-oz. can of Libby’s Sliced Potatoes
- 1 14.5-oz. can of Libby’s Sliced Carrots
- 1 tablespoon olive oil
- 2 teaspoons fresh herbs of your choice finely chopped (rosemary, thyme, dill, or oregano)
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Optional: 1/2 small lemon, juiced
Instructions
- Drain the cans of Sliced Potatoes and Sliced Carrots over a colander. Gently pat them dry with paper towels or a clean kitchen towel to remove the moisture. We also find it’s helpful to let them sit out to air dry for 1 hour.
- In a large bowl, add the drained potatoes and carrots and use a rubber spatula to very gently toss with olive oil, rosemary, garlic powder, salt, and black pepper until everything is evenly coated.
- Preheat your air fryer to 400°F (205°C) for about 3 minutes. Once preheated, spray the basket with cooking spray and arrange the seasoned potatoes and carrots in a single layer.
- Air fry for 17-20 minutes, or until potatoes and carrots are golden brown and crispy. Stir halfway through to promote even browning and crispiness.
- Optional: After cooking, squeeze over the desired amount of lemon juice for a hit of bright flavor.
Notes
Nutrition
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