Crispy on the outside, fluffy inside garlic potato wedges straight from the air-fryer. One light coat of Spritz Olive replaces a bowl of oil and still gets them perfectly golden.
30 min · Serves 3
Ingredients
- Spritz Olive cooking spray
- 600 g potatoes, cut into wedges
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Chopped parsley to garnish
Method
- Soak the potato wedges in cold water for 10 minutes, then drain and pat them fully dry.
- In a bowl, toss the wedges with the minced garlic, paprika, oregano, garlic powder, salt, and pepper.
- Give the wedges one even coat of Spritz Olive so the spices stick and they crisp up.
- Arrange them in a single layer in the air-fryer basket and cook at 200 C for 18 to 20 minutes.
- Shake the basket halfway through and give a quick second spray of Spritz Olive for extra crunch.
- Tip onto a plate, scatter the parsley on top, and serve hot.
Cooked lighter with Spritz Olive - one fine spray instead of pouring oil.