Air fryer recipe · Sides
Herb Potato Wedges
Crunchy-edged wedges tossed in rosemary, garlic and a snowfall of parmesan.
- 25 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 300kcal
- 7.5 gprotein
- 41.4 gcarbs
- 11.9 gfat
- 4.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large potatoes600 g
- Olive oil2 tbsp
- Dried rosemary1 tsp
- Garlic powder1 tsp
- Grated parmesan30 g
Method
Cut the wedges
Scrub the potatoes and cut each one into six even wedges, skin left on for extra crunch. Keeping every wedge the same thickness is the trick to them crisping at the same time instead of some burning.
Parboil briefly
Simmer the wedges for five minutes, then drain well and let the steam dry off fully. Give them a gentle shake in the colander to rough up the edges, as a fluffy, ruffled surface crisps up far better.
Season generously
Toss the dry wedges with olive oil, rosemary, garlic powder, salt and pepper. Coat every side so the flavour clings, and the thin film of oil carries the heat to brown each face into a golden crust.
Air-fry until crisp
Arrange the wedges in a single layer and cook at 200°C for 18 min, shaking halfway so they brown all over. Toss with the parmesan straight out of the basket so it melts onto the hot, crunchy wedges.
