These crispy Air Fryer Potatoes and Carrots are super simple and way faster than baking them in the oven. With my simple trick (more below!), they go from chopping board to table in 30 minutes, with a savory-sweet 5-ingredient glaze you won't wanna miss.
If you enjoy easy carrot dishes, check out my air fried carrot fries or baked rosemary garlic carrots!
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✔️ Why This Recipe is Great
Great Source of Vitamins: Potatoes are surprisingly high in potassium, while carrots are high in fiber and nutrients like vitamin A, making for a sticky-sweet nutritional powerhouse that even picky little kids will approve of.
Simple Enough for Beginners: These air fryer carrots and potatoes use the same technique as I've been using for all my other air fryer recipes, so I know this recipe is easy & detailed enough for beginners and home chefs alike.
Low Histamine Side Dish: Air fryer potatoes and carrots can be seasoned with whatever you tolerate, though the garlic-maple sauce is fantastic, and they can even be flavored specifically to complement the rest of your meal.
🥔 Ingredients
Baby Potatoes: you can buy any type or form of regular potatoes, but I love how creamy inside and crispy outside that baby potatoes get. Just remember to cut all the pieces the same size and dry them well before oiling!
Carrots: while I like to use larger organic regular carrots, you could also cut some baby carrots in half for this recipe.
Oil: my favorite high-heat oil is an animal fat well-known for its fantastic frying ability (lard), which stores beautifully in the freezer for longer periods of time. But for a vegan version, use olive oil or coconut oil.
Maple-Garlic Spice Glaze: while this 5-ingredient glaze is technically optional, I highly recommend using 1 ½ to 2 Tablespoons of your favorite sticky glaze to help make the roasted potatoes & carrots extra savory without the need for a sauce.
See recipe card for exact ingredients and quantities.
🥕 How to Make Air Fryer Carrots and Potatoes (Step-by-Step)
Step 1) Wash and prepare your carrots & potatoes by slicing both lengthwise into thick matchsticks, roughly the same size (image 1). This will help both cook evenly without falling through the holes in the air fryer.
Step 2) Set the air fryer to preheat at 380°F (195°C) for 5 minutes. Next, rinse the potato pieces off in water, and then pat both the potatoes and carrots dry, and toss them in the salt and olive oil until thoroughly coated (image 2). Arrange in a single layer, then cook them in the preheated air fryer for 10 minutes, until crispy but not fully browned (images 3 & 4).
Step 3) While your carrots and potatoes are heating up, prepare your maple-garlic sauce with the maple syrup, garlic, sumac, ginger, and fenugreek (if using), just stirring everything together well (image 5).
Step 4) After 10 minutes of cooking, toss the lightly-browned veggies in the maple sauce (use only half if cooking everything in two batches) (image 7), then return everything to the air fryer for 5-7 more minutes to caramelize (check it at 5 minutes and only keep going if not fully browned, yet). Take out your crispy potatoes and carrots and taste one, then add extra salt (if needed) & enjoy!
🍯 Variations
- Rosemary Herb Version: Add 1 teaspoon dried rosemary or thyme for a more savory, herb-forward flavor that pairs well with the maple glaze.
- Turmeric-Spiced Potatoes & Carrots: Stir in ½ teaspoon turmeric powder for an earthy, anti-inflammatory twist and extra color.
- Mild Garlic-Free Option: Skip the garlic and increase the ginger to ¾ teaspoon for a gentler, low histamine–friendly seasoning.
- Sesame Maple Finish: Drizzle with 1 teaspoon toasted sesame oil after cooking and sprinkle with sesame seeds for a subtle nutty flavor.
- Extra Sweet Glaze: Increase the maple syrup to 2 Tablespoons for a sweeter roasted vegetable side dish.
🥣 Freezing and Reheating
If you're not on a low histamine diet, these crispy carrots and potatoes can stay good in the fridge for up to 4 days when stored in an air-tight container and cooled to room temperature beforehand.
But if you want to freeze them, I recommend cooking them fully beforehand, and cooling them to room temp before freezing. They’ll stay good in the freezer for up to 2 months, though the texture of the potatoes will get a bit starchier the longer they stay in there.
It's ideal to reheat air fryer carrots and potatoes in the air fryer for even heating, pouring in the potatoes and heating to 380°F (195°C ) for 4-5 minutes if refrigerated, or 6-7 minutes if reheating from frozen.
👨🏻🍳 Expert Notes & Tips
Drying: When making carrots and potatoes in air fryer or oven, once the veggies are cut, it's very important to get them dry. Much like patting dry brussels sprouts or sweet potatoes before browning them at a high heat, it's imperative to bring carrots & potatoes to room temp and thoroughly dry them; otherwise they won't properly crisp up.
Seasonings: If you know you don’t tolerate garlic powder or one or more of the spices in the seasoning, you can swap it for a blend of other low histamine herbs and spices you think would go well, but it's important to keep the maple syrup in the glaze, as that sticks it to the carrots and potatoes.
❓ What to Serve With Air Fryer Carrots and Potatoes
🙋 Frequently Asked Questions
Yes. Simply omit the garlic powder or fresh garlic and increase the ginger or add a pinch of rosemary or thyme for extra flavor.
Yes. Roast the potatoes and carrots on a lined sheet pan at 400°F (205°C) for about 25–35 minutes, stirring halfway through, until tender and lightly caramelized.
Make sure the vegetables are evenly coated with oil before cooking and avoid overcrowding the basket so hot air can circulate properly.
No. Baby potatoes have thin skins that crisp nicely in the air fryer, but you can peel them if you prefer a softer texture.
Have you tried this recipe?
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📖 Recipe
Glazed Air Fryer Potatoes and Carrots (Vegan)
Equipment
- air fryer
Ingredients
- 1 Pound baby potatoes sliced
- 4 large carrots cut long & thin
- 2 Tablespoons oil of choice
- ½ teaspoon sea salt
- 1 ½ Tablespoons maple syrup
- 1 ½ teaspoons garlic powder alt. 2 cloves garlic, minced
- ½ teaspoon ground sumac
- ½ teaspoon ginger powder
- ¼ teaspoon fenugreek optional
Instructions
- Wash and prepare your carrots & potatoes by slicing both lengthwise into thick match sticks, roughly the same size, like in the image. This will help both cook evenly without falling through the holes in the air fryer.
- Set the air fryer to preheat at 380°F (195°C) for 5 minutes. Next, rinse the potato pieces off in water, and then pat both the potatoes and carrots dry, and toss them in the salt and olive oil until thoroughly coated. Arrange in a single layer then cook them in the preheated air fryer for 10 minutes, until crispy but not fully browned.
- While your carrots and potatoes are heating up, prepare your maple-garlic sauce with the maple syrup, garlic, sumac, ginger, and fenugreek (if using), just stirring everything together well.
- After 10 minutes of cooking, toss the lightly-browned veggies in the maple sauce (use only half if cooking everything in two batches), then return everything to the air fryer for 5-7 more minutes to caramelize (check it at 5 minutes and only keep going if not fully browned, yet). Take out your crispy potatoes and carrots and taste one, then add extra salt (if needed) & enjoy!
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