Roasted Potato Wedges

Name: Roasted Potato Wedges
Yield: 6 servings
Ingredients: 2 pounds (1 kg) red potatoes (4-5 large potatoes), unpeeled; 2 garlic cloves, pressed; ¼ cup (60 mL) olive oil; 1 tsp (5 mL) dried rosemary, crushed; 1 tsp (5 mL) dried thyme leaves; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground black pepper

This potato side dish couldn't be easier.

Ingredients

2 pounds (1 kg) red potatoes (4-5 large potatoes), unpeeled
2 garlic cloves, pressed
¼ cup (60 mL) olive oil
1 tsp (5 mL) dried rosemary, crushed
1 tsp (5 mL) dried thyme leaves
½ tsp (2 mL) salt
¼ tsp (1 mL) ground black pepper

Directions

Preheat oven to 450°F (230°C). Cut the potatoes using the Veggie Wedger.
Place wedges in Fully Glazed Stone Rectangular Baker. Add the remaining ingredients and toss to coat evenly. Spread the potatoes in a single layer on the bottom of the baker.
Bake for 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Yield:

6 servings

Nutrients per serving:

Approximately 220 calories and 9 grams of fat per serving

U.S. nutrients per serving: Calories 210, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 28 g, Fiber 0 g, Sugars 3 g (includes 0 g added sugar), Protein 3 g

Cook's Tips:

To cook wedges in the Deluxe Air Fryer: Place the seasoned potatoes in a single layer on both trays and place the trays on the bottom and top racks. Cook on AIR FRY for 22–26 minutes, or until tender and very crisp, rotating the trays and flipping the potatoes halfway through.