Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, potato wedges. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan.
Potato wedges is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Potato wedges is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook potato wedges using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Potato wedges:
- Prepare 2 big potatoes (long cut)
- Get 1 tbsp olive oil
- Get 1/2 tsp dry oregano
- Make ready 1/2 tsp garlic and herbs seasoning
- Make ready 1 tsp salt
- Get 1 tsp corn flour
To make potato wedges, start by cutting a potato in half lengthwise. Then, cut the halves into thirds to form the wedges. Once you've cut the wedges, toss them with oil, salt, pepper, and any other seasonings you like in a bowl. Next, spread them out on a baking sheet lined with aluminum foil or parchment paper.
Steps to make Potato wedges:
- Preheat your air fryer for 5-7 minutes
- Peel and cut potatoes long and keep it in a big bowl after washing. Add oregano powder, garlic & herb seasoning.
- Add salt and paprika powder
- Add corn flour and olive oil and toss well. Or mix well using hands and keep aside fr 5 minutes
- Place potatoes in air fryer and set for ten minutes. After ten minutes chk if not done then keep for another 3-4 minutes or as required
- Once done take them out in a plate and serve hot with ketchup
Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked. Because russets are larger than other varieties, they also yield bigger, longer wedges. Anyway, toss the potato wedges around, then add plenty of kosher salt and freshly ground black pepper. Then toss it all around to coat.
So that is going to wrap it up with this exceptional food potato wedges recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
