This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
Utensils
Large Bowl
Medium Bowl
Silicone-Tipped Tongs
Step 1
Place the potato wedges in a large bowl and cover with water as necessary. Let soak for 30 minutes, then strain and pat dry.
Step 2
In a medium bowl, toss the dried potatoes wedges with olive oil, paprika, chili powder, Italian seasoning, pepper, salt, garlic, and Parmesan cheese.
Step 3
Install the SearPlate in the bottom level of the unit, then close the door. Select AIR FRY, set temperature to 350°F, and set time to 20 minutes. Press the setting dial to begin preheating.
Step 4
While unit is preheating, arrange potato wedges in the Air Fry Basket, making sure they are not crowding each other. When unit has preheated, open door and slide the basket into the top rails. Close door to begin cooking.
Step 5
After 10 minutes, use silicone-tipped tongs to flip the potato wedges. Close door to finish cooking.
Step 6
When cooking is complete, remove the basket from the oven and garnish potato wedges with Italian parsley.
Place the potato wedges in a large bowl and cover with water as necessary. Let soak for 30 minutes, then strain and pat dry.
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
Step 2 of 6
In a medium bowl, toss the dried potatoes wedges with olive oil, paprika, chili powder, Italian seasoning, pepper, salt, garlic, and Parmesan cheese.
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
Step 3 of 6
Install the SearPlate in the bottom level of the unit, then close the door. Select AIR FRY, set temperature to 350°F, and set time to 20 minutes. Press the setting dial to begin preheating.
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
Step 4 of 6
While unit is preheating, arrange potato wedges in the Air Fry Basket, making sure they are not crowding each other. When unit has preheated, open door and slide the basket into the top rails. Close door to begin cooking.
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
Step 5 of 6
After 10 minutes, use silicone-tipped tongs to flip the potato wedges. Close door to finish cooking.
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
Step 6 of 6
When cooking is complete, remove the basket from the oven and garnish potato wedges with Italian parsley.
4
medium Yukon gold potatoes, cut in 1-inch wedges
Warm water as necessary, for soaking
3 tablespoons
extra-virgin olive oil
3 teaspoons
smoked paprika
3 teaspoons
chili powder
3 teaspoons
dried Italian seasoning
1/2 teaspoon
ground black pepper
2 teaspoons
kosher salt
3
cloves garlic, peeled, minced
1/2 cup
grated Parmesan cheese
1/4 cup
fresh chopped Italian parsley
4
medium Yukon gold potatoes, cut in 1-inch wedges
