Roasted Potato Wedges with Fresh Herbs
Crispy Potato Wedges with fresh garden herbs, garlic and chili peppers - Oven and Air Fryer Instructions! A delicious side dish, and healthy too!
Servings 4 people
- 1 kg potatoes washed unpeeled (about 6 medium potatoes)
- bunch fresh rosemary finely chopped
- bunch fresh thyme finely chopped
- buch fresh oregano finely chopped
- bunch fresh basil finely chopped
- bunch of parsley finely chopped
- 1-2 chilli peppers chopped
- 4 cloves garlic minced
- ¼-1/3 cup olive oil
- sea salt flakes
Slice the potatoes lengthways into long wedge pieces.
Put the wedges into a bowl with the chopped herbs, chilli peppers, garlic and olive oil and toss together until coated.
Preheat oven to 200°C/400°F.
Place a single layer wedges on a large baking sheet, baking for about 35 minutes until golden brown and crispy. Turn the potatoes over at the 20 minute mark, ensuring both sides are crispy. Season with sea salt flakes.
Air Fryer Instructions
Preheat Air Fryer to 200°C/400°F
Place the potato wedges, one or two layers deep maximum in the air fryer.
Air Fry for about 15 minutes. At around 10 minutes of cooking, toss the potatoes in the fryer, so they turn over to ensure they are crispy all over.
Serve with immediately with sour cream and sweet chilli sauce.