Name: Potato Wedges - Rosemary(Air-Fryer & Oven)
Prep time: 5 min
Ingredients: 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

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins CookTime: Given Below Cuisine: English

Recipe Card ⇓ Shop ⇓

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.

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!! 🙂 🙂

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.

Other Air-fryer recipes collection⇒ Air – Fryer Recipes

Appetiser recipes collection⇒ Starters / Snacks

Ingredients:

White Potatoes – 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 for ‘Potato Wedges (Air Fryer, Stove Top)’:

PREP WORK:

**Wash the potatoes thoroughly, do not peel. Cut each into half in the middle. Now, Cut each half into 2 or 3 pieces.**

***Put a sauce pan on stove top filled with 8 cups of water and a teaspoon of salt. Bring it to boil. Add all the wedges, Let them cook for 8 to 10 mins.***

*Switch the flame off. Remove potatoes, let them cool for 5 mins. Add the rock salt, chilli flakes, rosemary herb, Italian seasoning and olive oil onto the potatoes wedges.* *Gently mix, such that each and every potato wedge is well coated.*

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. Sprinkle the fresh rosemary herb.
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. Sprinkle the fresh rosemary herb.
Switch the air-fryer on, and fry them at 200°C / 390°F for 15 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.
Storage: 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 the same.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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