INGREDIENTS

4 medium russet, Coliban or Sebago potatoes
1 tbsp olive oil
1 tsp garlic powder
½ tsp salt
1 tbsp fresh rosemary, finely chopped

METHOD

Preheat air fryer to 190°C (375°F).

Cut the potatoes into 2cm (1in)-thick wedges.

Place potatoes in a large bowl and drizzle with olive oil. Sprinkle with garlic powder, salt and rosemary and toss to combine.

Place potatoes in an even layer in basket. Cook in batches or use a double layer accessory if necessary.

Air fry for 10 minutes, flip with tongs and cook for a further 10 minutes until brown and crispy.

Serves 4
Prep + Cook time: 40 mins

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