Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins   CookTime:Given Below mins  Cuisine:English
Potato Wedges herbed with fresh rosemary, is a quick & easy appetiser which I made the other day just with eye-ball measurements using very few basic ingredients.Â
I had to make a second batch immediately, coz we started as an appetiser but loved it so much that had it as our dinner.. hahaha All this happened just that we a tiny bunch of fresh rosemary herbs, that day.
I never tried anything with rosemary herbs till date. So, was quite hesitant about trying something new. Then I remembered Potato Fries (oven baked) recipe where I used herbs, and instantly decided to try wedges with fresh rosemary herbs!! That’s it here they are!! 🙂 🙂Â
Recipe for the dip in the above pic⇒ Mint-Yogurt Dip
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My other Air-fryer recipes here⇒ Air – Fryer Recipes
Starter recipes collection here⇒ Starters / Snacks
Related Posts⇒ Â
- Potato Fries (Oven Baked)
- Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
- Black-eyed beans Nuggets / Alasanda Vada (Air-Fryer & Stove-top)
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Ingredients:
- White Potatoes –Â 8 (small size)
- Fresh Rosemary Herbs – 2 twigs
- Olive Oil – 1 or 1½ tablespoons
- Rock Salt / Himalayan Pink Salt – ½ teaspoon
- Chilli Flakes – ½ teaspoon
- Italian Seasoning – ¼ teaspoon
Special Ingredients:
- Rock Salt / Himalayan Pink Salt
- Chilli Flakes
Step wise pics Procedure:
- Wash the potatoes thoroughly, cut each into half in the middle.
- Now, Cut each half into 2 or 3 pieces.
OVEN BAKED METHOD
- At first, switch the oven on for 10 mins at 180°C / 350°F.
- Mean while, transfer all the potatoes, into a oven safe vessel / cake tin.
- Add the rock salt, chilli flakes, rosemary herb, Italian seasoning and olive oil onto the potatoes wedges.
- Gently toss the vessel / tin, such that each and every potato wedge is well coated.
- After 10 mins of pre-heating the oven, place this tin in the top rack,, close the oven and change the temperature to 200°C / 390°F, bake for 20 mins.
- Take the tin out, check the wedges have softened. If not, bake again for 5-10 more mins or until they turn golden brown. Done!!
AIR-FRYER METHOD
- Transfer all the potatoes, into the air-fryer vessel.
- Add the rock salt, chilli flakes, rosemary herb, Italian seasoning and olive oil onto the potatoes wedges.
- Gently toss the vessel, such that each and every potato wedge is well coated.
- Switch the air-fryer on, and fry them at 200°C / 390°F for 10 mins.
- Pause, give a mix and give an oil-spray, and again fry for 2 more mins or until they turn golden brown. Done!!
Tips:
- Adjust the salt and spice as per your taste.
- You can replace rosemary with any other fresh herbs like mint, dill, chives, oregano etc. OR you can even skip using.
- For the oven method, you can even use a baking tray lines with baking sheet.
- You can air-fry / bake them just half way and freeze them in a zip-lock bag. And just before serving air-fry / bake them until then soften.
Result:
- These, potato wedges – rosemary, are crispy on the outside and soft from inside.
- We had them with this Mint-Yogurt Dip that I made in just 3-4 mins and they both made an excellent combo.
- I felt the air-fried version was much quicker than the oven baked, though taste wise both are same.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Potato Wedges – Rosemary(Air-Fryer & Oven)
Ingredients Â
- 8 count White Potatoes (small)
- 2 twigs Fresh Rosemary Herbs
- 1 to 1½ tablespoons Olive Oil
- ½ teaspoon Rock Salt/Himalayan Pink Salt
- ½ teaspoon Chilli Flakes
- ¼ teaspoon Italian Seasoning
InstructionsÂ
PREP WORK:
- Wash the potatoes thoroughly, cut each into half in the middle.
- Now, Cut each half into 2 or 3 pieces.
OVEN BAKED METHOD(time:20 mins)
- Switch the oven ON for 10 mins at 180°C / 350°F.
- Mean while, transfer all the potatoes, into a oven safe vessel / cake tin.
- Add the rock salt, chilli flakes, rosemary herb, Italian seasoning and olive oil onto the potatoes wedges.
- Gently toss the vessel / tin, such that each and every potato wedge is well coated.
- After 10 mins of pre-heating the oven, place this tin in the top rack, close the oven, change the temperature to 200°C / 390°F, bake for 20 mins.
- Take the tin out, check the wedges have softened. If not, bake again for 5-10 more mins or until they turn golden brown. Done!!
AIR-FRYER METHOD:
- Transfer all the potatoes, into the air-fryer vessel.
- Add the rock salt, chilli flakes, rosemary herb, Italian seasoning and olive oil onto the potatoes wedges.
- Gently toss the vessel, such that each and every potato wedge is well coated.
- Switch the air-fryer on, and fry them at 200°C / 390°F for 10 mins.
- Pause, give a mix and give an oil-spray, and again fry for 2 more mins or until they turn golden brown. Done!!
Video
Notes
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