Air Fryer Potatoes and Carrots

Recipe by Mackenzie Burgess



Prep Time

10 min

Cook time

20 min


  • 1 can Libby's Sliced Potatoes

  • 1 can Libby's Sliced Carrots

  • 1 tablespoon olive oil

  • 2 teaspoons fresh herbs of 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)


  1. 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. 

  2. 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. 

  3. 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. 

    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.
  4. 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. 

  5. Optional: After cooking, squeeze over the desired amount of lemon juice for a hit of bright flavor.  

    Note: These veggies are great served with a dipping sauce like ketchup, lemon herb yogurt sauce, or garlic aioli.