Quartiers de pommes de terre à la friteuse à air

Ingrédients

• 10.6 ounces / 300 grams Baby New Potatoes (or use russet potatoes – note 1)
• 3 ml / 6 sprays Olive Oil Cooking Spray (or use your preferred cooking oil spray or 1/2 teaspoon of oil – note 2)
• 1/8 teaspoon Fine Sea Salt
• 1/4 teaspoon freshly cracked Black Pepper
• 1/8 teaspoon Garlic Powder
• 1/8 teaspoon Paprika (regular or smoked)
• To Serve: Garlic aioli, spicy ketchup, Thai sweet chili sauce, peri peri mayonnaise (Perinaise), honey mustard, or your favorite dipping sauce.

Préparation

1. 1

   Prepare the potatoes: Rinse and scrub the baby new potatoes. Pat-dry with paper towels and place on a cutting board. Using a sharp knife, slice the potatoes into wedges that are similar sized.

2. 2

   Boil the potatoes and preheat air fryer: Bring a pot of water to a boil and add the potato wedges. Boil for 3 minutes. Meanwhile, preheat the air fryer at 400°F/200°C for 3 minutes (or according to manufacturer’s instructions). Drain the potatoes and pat-dry well with paper towels.

3. 3

   First air fry: Without adding any oil yet, place the wedges in an even layer in the air fryer basket without overlapping (they can touch though). You may need to air fry in batches depending on the size of your air fryer basket in order to avoid overcrowding. Air fry for 15-17 minutes, shaking the basket halfway through, until light golden brown.

4. 4

   Season: Transfer the wedges to a medium bowl and spray with cooking oil spray. Season with the salt, black pepper, garlic powder and paprika and toss well to coat.

5. 5

   Final air fry: Return the wedges to the basket and air fry for another 3-5 minutes until crispy and golden brown. You can check for doneness using a fork to pierce the center of piece. They should be tender and fluffy on the inside and crispy on the outside. If not, air fry for another 2-3 minutes or until done.

6. 6

   Serve: Transfer to a plate and serve hot with your favorite dipping sauces or as a side.