Potato Wedges – Rosemary (Air-Fryer & Oven)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:12 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. 

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.

My other Air-fryer recipes here⇒ Air – Fryer Recipes

Starter recipes collection here⇒  Starters / Snacks

Related Posts⇒  

1. Potato Fries (Oven Baked)
2. Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
3. Black-eyed beans Nuggets / Alasanda Vada (Air-Fryer & Stove-top)

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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:

• 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.

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