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Ingredients
2 medium white potatoes, cut into small wedges
2 garlic cloves, crushed
1 fresh rosemary sprig
Vegetable oil
Salt and pepper, to taste
Method
Preheat the Hot Air Fryer to 180 °C.
Place the potato wedges into a pan of cold, salted water and bring to the boil.
Once boiling point has been reached, drain the salted water.
Put the potato wedges into a bowl, add the remaining ingredients and mix together.
Spray the wedges with oil so that each one is lightly coated, place them into the
non-stick coated cooking basket and cook for approximately 15 minutes or until
golden brown and crispy on the outside.
It is recommended to shake the non-stick coated cooking basket halfway through
cooking, to ensure that the wedges are cooked evenly.
Potato Wedges with Rosemary
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