Ingredients
- 1kg Vivaldi potatoes
- 2 tablespoons cornflour
- 2 teaspoons dried herbs - you can use rosemary, oregano, garlic powder, paprika or more
- 2-3 tablespoon neutral oil
- Table salt to taste
- Sea salt flakes to finish
Directions
Crispy, crunchy and moreish. Air fryer potato wedges are the perfect antidote for your takeaway cravings and way more healthy!
- Chop your potatoes into the long wedges, approximately 2cm wide (no need to peel them).
- Add to large bowl and soak in warm water for a couple of minutes, giving them a good rinse and removing excess starch. Dry them out on a tea towel.
- Add back to the dry bowl and sprinkle over the cornflour and dried herbs, with a good pinch of table salt. Toss to coat.
- Pour over the oil and ensure chips are evenly coated. 5. Add half of the wedges to your air fryer and cook at 190o for 25-30 minutes, making sure you give them a toss every 5 minutes.
- Remove and cook your second half.
- Once the chips are done, finish with a sprinkle of sea salt and serve immediately.