Smoky Herb & Garlic Potato Wedges
- Contains Dairy
Prepared with
Ingredients
- 2lbs Maris Piper or King Edward potatoes with peel, cut into 2.5cm thick wedges
- 2 tbsp sunflower oil
- 1 tbsp rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- 2 garlic cloves, peeled, crushed
- 1 tsp sea salt
- Sour cream and chopped chives, to serve
Instructions
Step 1
Place potatoes in a large bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
Step 2
Wipe the bowl clean, then add the potatoes, oil, herbs, garlic and salt and toss until evenly coated.
Step 3
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
Step 4
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 5
Turn dial to AIR FRY. Press WOODFIRE FLAVOUR. Set temperature to 190°C and set time to 22 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 8-10 minutes).
Step 6
When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place potato wedges in basket. Close lid to begin cooking.
Step 7
When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to flip the wedges. Close lid to continue cooking.
Step 8
When cooking is complete, open lid, remove wedges from basket and serve.