NOTE If you prefer your wedges crisper, select AIR FRY and set temperature to 210˚C, set time to 5-10 minutes. Press START/STOP to begin cooking. Check towards end cook time if they are brown enough. The unit will automatically stop when the lid is opened.
This dish contains the following allergens: Milk/Dairy
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600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
125ml
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
4fl. oz
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
Utensils
Step 1
Place potatoes in a large bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
Step 2
In a clean bowl, toss the potatoes, oil, and salt together. Pour water into the pot. Push in the legs on the Cook & Crisp tray, then place the plate in the bottom position in the pot. Add potatoes.
Step 3
Close the lid and flip the SmartSwitch RAPID COOKER. Select STEAM AIR FRY, set temperature to 210˚C and set time to 20 minutes. Select START/STOP to begin cooking, (the unit will STEAM for approx. 6 minutes, before countdown time begins).
Step 4
When the time reaches 10 minutes, open lid, sprinkle over rosemary and garlic, toss potato wedges to coat and close lid to continue cooking. With 5 minutes remaining, open lid, rearrange wedges. Close lid to finish cooking.
Step 5
When cooking is complete, use tongs to remove wedges from the tray. Serve with sour cream and chives.
Place potatoes in a large bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
125ml
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
4fl. oz
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
Step 2 of 5
In a clean bowl, toss the potatoes, oil, and salt together. Pour water into the pot. Push in the legs on the Cook & Crisp tray, then place the plate in the bottom position in the pot. Add potatoes.
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
125ml
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
4fl. oz
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
Step 3 of 5
Close the lid and flip the SmartSwitch RAPID COOKER. Select STEAM AIR FRY, set temperature to 210˚C and set time to 20 minutes. Select START/STOP to begin cooking, (the unit will STEAM for approx. 6 minutes, before countdown time begins).
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
125ml
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
4fl. oz
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
Step 4 of 5
When the time reaches 10 minutes, open lid, sprinkle over rosemary and garlic, toss potato wedges to coat and close lid to continue cooking. With 5 minutes remaining, open lid, rearrange wedges. Close lid to finish cooking.
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
125ml
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
4fl. oz
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
Step 5 of 5
When cooking is complete, use tongs to remove wedges from the tray. Serve with sour cream and chives.
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
1-2
tablespoons sunflower oil
125ml
water
1
teaspoon sea salt
2
teaspoons rosemary, finely chopped
2
garlic cloves, peeled, minced
Sour cream and chopped chives to serve
600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm
thick wedges, water for soaking
