Potato Wedges

Serves : 4

Ingredients

1 kg Medium sized potato (cut into wedges with peel)
1 tbsp Garlic powder
1 tsp Chili powder (more to taste)
1 sprig Fresh thyme
15 ml Coconut vinegar
Salt (to taste)
1 tsp Crushed black pepper
1 pkt MAGGI Rasa Musu
30 ml Virgin coconut oil

Method

Step 1

Mix the seasoning - garlic paste, chili powder, fresh thyme leaves, vinegar, salt, pepper, MAGGI Rasa Musu and coconut oil

Step 2

Par-boil the peeled potato wedges till it is soft on the outside but firm inside; use a toothpick/or fork to check

Step 3

Drain and leave aside for 20 minutes for excess moisture to evaporate

Step 4

Mix the seasoning with the potato till all the wedges are coated evenly

Step 5

Place it in the air-fryer basket (or oven tray) evenly so that pieces do not overlap

Step 6

Air-fry for 30 minutes at 200°C (edges should be crispy - if not enough, air-fry for 10 minutes more). Alternative method - oven bake at 200°C for 45 min (till wedges are crisp on the edges)

Step 7

Sprinkle with chopped spring onions

Step 8

Serve hot with tomato sauce (optional)

Done

Nutritional Information (Per Serving)

Calories 259Kcal

Carbohydrates 42g

Protein 5g

Fat 9g

Sat Fat 6g

Fiber 7mg

Sodium 1015mg

Calcium 48mg

Iron 5mg