Air Fryer Potatoes and Carrots
- 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)
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.
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.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.
Note: These veggies are great served with a dipping sauce like ketchup, lemon herb yogurt sauce, or garlic aioli.