Craving a comforting, colorful side dish? These oven-roasted red potatoes and carrots are the perfect answer. With just a few simple ingredients and a burst of smoky paprika, this dish is easy to prepare and even easier to devour.
When I need more of this dish, I swap from the air fryer version of roasted potatoes and carrots to the oven version (the recipe can be doubled or tripled). These spuds and carrots taste good and they look great! This is the perfect recipe if you can't decide between oven roasted potatoes or oven roasted carrots. Make both with a delicious smoky paprika based seasoning to make this dish a little sweet and savory.
Table of contents
Why I Love This Side Dish Recipe
If I was limited to two words to describe this dish, they would be flavorful and easy!
The smoked paprika adds a deep, smoky flavor that elevates the dish. It also adds color. I'm starting to see more recipes using this spice. Order your smoked paprika now or put it on your grocery shopping list!
High heat oven roasting ensures a crispy exterior while keeping the vegetables tender on the inside. Crispy perfection plus a delicious smokey paprika flavor make this side memorable!
This is a Versatile Side Dish! This dish pairs well with a variety of main courses, from a simple chicken dish to slow cooker shredded beef.
This recipe uses minimal oil for crispy potatoes and caramelized carrots that won't weigh you down. They are healthier and lighter than deep-frying. They are so good that I catch myself snacking on them before serving!
Ingredients
Carrots and cut-up red potatoes look so pretty!
I used roughly a pound of red potatoes. It was about 4 medium potatoes cut into roughly 1 inch pieces..
Using the same amount of carrots (by weight) it worked out to be 5 medium carrots, cut into about the same sized pieces as the potatoes.
I use regular olive oil when cooking at high temperatures, not extra virgin oil. Vegetable oil and avocado also works.
The seasoning is a simple blend of smoked paprika and garlic powder with Kosher salt. The smoked paprika makes this spud-based side so delicious!
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Instructions
Preheat the oven to 400°F. I spray the air fryer basket with nonstick spray (to make cleanup easier). Yes, even when using oil for the potatoes and carrots, it's a good idea to do.
Step 1
Cut red potatoes and carrots into small, evenly sized pieces that are roughly an inch in size.
Step 2
Combine potatoes, carrots, and oil in a bowl. Stir so that all veggies are lightly coated in oil. Sprinkle the seasonings on top and then mix again until everything is evenly coated.
Step 3
Add seasoned potatoes and carrots to the baking pan, ensuring not to crowd them. I usually use a silicone liner to keep cleanup easier. They are so less expensive now than they were a few years ago!
Step 4
Stir or flip the potatoes and carrots halfway through (about 15 minutes) to ensure even roasting. Normally, it takes about another 10 - 15 minutes.
Step 5
After a total of about 25 minutes of oven roasting, pierce the potatoes and carrots with a fork to see if the center is soft to know they are done. If not, roast for a few more minutes (I do 3-5 minute increments)
Air Fryer Roasted Tips - Even sized pieces helps them cook uniformly. Smaller pieces help the veggies cook faster.
Moisture content of potatoes & carrots may increase cooking time by a few minutes. Fresh potatoes tend to have more moisture.
The carrots usually soften a minute or two after the potatoes, so make sure to check them with a fork to see if they are softened to where they are done.
Optional
Taste and then add a light sprinkle of salt, and if you love smoked paprika, add a gentle sprinkle of that, too.
Storing and Leftovers
Place in a closed container and keep in the fridge for up to 3 days.
I often use any leftover roasted potatoes for breakfast the next day. They are great with scrambled or fried eggs!
Other Delicious Air Fried Sides
Red Potatoes and Carrots Oven Roasted
Ingredients
- 1 pound red potatoes about 4 medium cut into 1 inch pieces
- 1 pound carrots about 5 medium, cut into 1 inch chunks
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon Kosher salt or other coarse salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
- Preheat the air fryer to 400°F. It only takes 2 - 3 minutes. I spray the air fryer basket with nonstick spray or use a precut parchment liner.
- Cut red potatoes and carrots into pieces roughly an inch in size.
- Combine red potatoes, carrots, and oil. Stir so that all veggies are lightly coated. Sprinkle the seasonings on top and then mix again until everything is evenly coated.
- Add seasoned cut up red potatoes and carrots onto air fryer basket, ensuring not to crowd. At about the 25 minute mark, start checking carrots with a fork to see if the center is soft to know they are done. The carrots are usually firmer than the potatoes. Cook for an extra few minutes if you would like them to be softer.
- I garnish with an extra sprinkle of smoked paprika for color and some chopped parsley. My family likes the taste of parsley with potatoes so I'm generous with it.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
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