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Crispy Potato Skin Wedges

June 14, 2018 zenchef 1 min read No Comments

Crispy Potato Skin Wedges

June 14, 2018 Zenchef 1 min read No Comments


6 medium russet potatoes
2 tablespoons canola oil
1½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt


1. Scrub the potatoes under running water to clean. Boil potatoes in salted water for 40 minutes. Cool completely (approximately 30 minutes) in the refrigerator.
2. Mix canola oil, paprika, salt and black pepper in a bowl. Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices.
3. Preheat the Air Fryer to 400°F (3-5 minutes). Add the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd.
4. Cook the wedges for 14-16 minutes(400°F ) until golden brown.


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