This dish contains the following allergens: Milk/Dairy
Cooking mode
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400g
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
14oz
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
Utensils
Step 1
Insert crisper basket in unit and close lid. Select ROAST, set temperature to 180°C and set time to 10 minutes. Select START/STOP to begin preheating.
Step 2
While unit is preheating, toss potatoes with oil, salt and pepper.
Step 3
When the unit beeps to signify it has preheated, place potato wedges into crisper basket and close lid to begin cooking.
Step 4
In a large bowl, combine parmesan, flour, rosemary and garlic. Set to the side.
Step 5
When cooking is complete, place potatoes in a bowl with parmesan mix and toss to evenly coat all of the potatoes.
Step 6
Leaving the empty crisper basket in the unit, select AIR FRY, set temperature to 200°C and set time to 10 minutes. When the unit beeps to signify it has preheated, open lid and evenly spread potatoes in the crisper basket. Close lid to begin cooking.
Insert crisper basket in unit and close lid. Select ROAST, set temperature to 180°C and set time to 10 minutes. Select START/STOP to begin preheating.
400g
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
14oz
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
Step 2 of 7
While unit is preheating, toss potatoes with oil, salt and pepper.
400g
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
14oz
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
Step 3 of 7
When the unit beeps to signify it has preheated, place potato wedges into crisper basket and close lid to begin cooking.
400g
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
14oz
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
Step 4 of 7
In a large bowl, combine parmesan, flour, rosemary and garlic. Set to the side.
400g
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
14oz
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
Step 5 of 7
When cooking is complete, place potatoes in a bowl with parmesan mix and toss to evenly coat all of the potatoes.
400g
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
14oz
potatoes – cut into 1,5 cm thick wedges
1 tbsp
oil
4 tbsp
parmesan - grated
1 tbsp
flour
2 tsp
rosemary – finely chopped
2
cloves of garlic – minced
1/2 tsp
salt
1/2 tsp
pepper
Step 6 of 7
Leaving the empty crisper basket in the unit, select AIR FRY, set temperature to 200°C and set time to 10 minutes. When the unit beeps to signify it has preheated, open lid and evenly spread potatoes in the crisper basket. Close lid to begin cooking.
