Wash and dry your carrots and potatoes. Peeling is optional.
10 ounces gold potatoes, 6 ounces carrots
Chop the potatoes and carrots into pieces that measure about 1 inch by 1 inch in size.
Transfer the pieces to a medium-sized bowl and add olive oil. Use your hands to toss the potato and carrot pieces until they are evenly coated with the olive oil.
2 teaspoons extra virgin olive oil
Gently sprinkle your seasonings (salt, pepper, dried thyme, dried parsley, garlic powder, and smoked paprika) and use a spoon to stir until the seasonings are evenly distributed.
¼ teaspoon kosher salt, ¼ teaspoon freshly-ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon dried thyme, ¼ teaspoon dried parsley, ¼ teaspoon smoked paprika
Preheat your air fryer to 450 degrees Fahrenheit.
Once preheated, carefully add your potato and carrot pieces to the air fryer basket (you should hear a sizzle when they first hit the basket).
Air fry for approximately 10 minutes.
When done, use tongs to remove the vegetables, or pour the contents onto your serving platter.
Serve immediately (while warm) or store in an airtight container for up to one week.
