Philips HD9230 Recipe Booklet - Page 6

Crispy Potato Skin Wedges

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Side Dishes Crispy Potato Skin Wedges ACTIVE: 40 MIN | TOTAL: 1 HR 40 MIN | SERVES: 4 6 medium russet potatoes 2 tablespoons canola oil 1 teaspoon paprika ¼ teaspoon black pepper ¼ teaspoon salt 1. Scrub the potatoes under running water to clean. Boil potatoes in salted water for 40 minutes or until fork tender. Cool completely (approximately 30 minutes) in the refrigerator. 2. In a mixing bowl combine canola oil, paprika, salt and black pepper. Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices. Preheat the AirFryer to 390°F. Add half of the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd. Cook each batch for 13-15 minutes or until golden, reddish brown. 66

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Crispy Potato Skin Wedges
ACTIVE: 40 MIN
|
TOTAL: 1 HR 40 MIN
|
SERVES: 4
6 medium russet potatoes
2 tablespoons canola oil
1 teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
1. Scrub the potatoes under running water to
clean. Boil potatoes in salted water for 40
minutes or until fork tender. Cool completely
(approximately 30 minutes) in the refrigerator.
2. In a mixing bowl combine canola oil, paprika,
salt and black pepper. Cut cooled potatoes
into quarters and lightly toss in the mixture of
oil and spices. Preheat the AirFryer to 390°F.
Add half of the potato wedges to the cooking
basket and place skin side down, being careful
not to overcrowd. Cook each batch for 13-15
minutes or until golden, reddish brown.
6
6
Side Dishes