Air-fryer potato wedges with deluxe sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 7 más Indicative dietary requirements
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Recipe characteristics
Side dish · Appetiser
Appetiser · Lunch
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Potato skin on, cut into wedges 600 g
- Garlic powder 5 g
- Onion powder 5 g
- Thyme 1 g
- Oregano 2 g
- Sweet Paprika 3 g
- Hot paprika 1 g
- Cornflour 15 g
- Extra virgin olive oil (EVOO) 20 ml
- Mayonnaise 90 g
- Cream cheese 45 g
- Lemon juice 15 ml
- Salt 5 g
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Method
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Wash the potatoes, cut them into wedges, soak in cold water for 20 minutes and dry thoroughly. Reserve a pinch each of garlic powder, onion powder and oregano for the sauce.
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Mix the remaining garlic powder, onion powder and oregano with the thyme, sweet paprika, hot paprika, cornflour and salt. Add the olive oil, tip in the potatoes and toss until every wedge is coated.
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Preheat the air fryer for 5 minutes at 180°C. Cook the potatoes in a single layer for 15 minutes at 170°C, shake the basket and finish for 6 minutes at 190°C.
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For the deluxe sauce, mix the mayonnaise, cream cheese and lemon juice with the reserved garlic, onion and oregano. Serve with the hot potatoes.
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