Air Fryer Recipe
Roasted Carrot and Parsnip Fries
Roasted carrot and parsnip fries are a simple, healthy little treat, ideal from the air fryer as a side dish or snack.
Ingredients
- 4 medium carrots
- 4 medium parsnips
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish
Method
- Wash and peel the carrots and parsnips, then slice them into evenly sized strips.
- Tip the strips into a large mixing bowl and toss with olive oil, salt, pepper, garlic powder, and paprika.
- Preheat the air fryer to 200°C (392°F).
- Arrange the seasoned fries in a single layer in the air fryer basket and cook at 200°C for 12-15 minutes, shaking halfway through.
- Take the fries out once they are golden and crispy, scatter over fresh parsley, and serve straight away.
Why this works in an air fryer
Carrots and parsnips contain plenty of water and natural sugars. Even cutting exposes flat surfaces, a thin oil film speeds heat transfer, and the air fryer’s fast convection drives off surface moisture so the edges brown before the centres collapse. Parsnips brown faster, so matching thickness matters more than matching length.
Equipment notes
Assumes a 5-6 litre basket holding the fries in one loose layer; smaller baskets need two batches. In a single-drawer fryer, shake hard and rotate edge pieces into the centre halfway. In a dual-zone model, split the load evenly and check 2-3 minutes early, as the smaller zones often brown faster.
Common pitfalls
- Pale, bendy fries at 15 minutes: the strips are too thick or crowded, so steam is trapped; cook in two batches or extend 3-5 minutes after shaking into a looser layer.
- Parsnip tips turning dark while carrot centres stay firm: the parsnips are cut thinner than the carrots; remove browned pieces early or cut carrots slightly slimmer next time.
- Dry, leathery surfaces with little browning: too little oil or seasonings added to wet vegetables; pat the strips dry before tossing and use just enough oil to lightly gloss every piece.
- Powdery, bitter coating: garlic powder or paprika is scorching on exposed edges; add spices after the first shake, or drop the temperature to 190°C and cook a little longer.
Variations & substitutions
- Swap half the olive oil for melted butter only after cooking; butter browns and can burn during the full air-fryer cycle.
- Use smoked paprika instead of sweet paprika for a deeper flavour; it darkens faster, so check the fries a couple of minutes early.
- Add 1 teaspoon cornflour with the seasoning for a drier, crisper exterior; shake well so it does not form dusty patches.
- Replace parsley with chopped rosemary or thyme; woody herbs tolerate the heat better if tossed in before cooking, while parsley is best added at the end.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 180°C for 4-6 minutes in a single layer until hot and re-crisped.
Nutrition
Calories: 250
