These Air Fryer Potatoes and Carrots prove that air frying canned vegetables can be extra delicious. Customize with herbs of your choice like rosemary, thyme, or dill.
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
Sauce Note: These veggies are great served with a dipping sauce like ketchup, lemon herb yogurt sauce, or garlic aioli.Air Fryer Note: We tested this recipe using a 6 Quart Air Fryer. This size allows you to let the veggies spread out evenly and get nice and crispy. If you’re using a smaller air fryer, you may need to cook in batches to avoid overcrowding the basket.