Chimichurri Potato Wedges

Ingredients

• 200 g potatoes (cut into wedges)
• 1 tbsp salt (for boiling; adjust to taste; also used in chimichurri, amount not separately specified)
• 4 tbsp fresh parsley (finely chopped)
• 3 tbsp garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp chilli flakes
• 1 tbsp vinegar
• 50 ml olive oil
• Parmesan cheese (for garnish; grate over the wedges)
• water (for boiling the potatoes; amount not specified)

Steps

1. 1

   Cut the potatoes into wedges if they are not already cut. Finely chop the parsley and mince the garlic.

2. 2

   Bring a pot of water salted with the stated salt to a boil. Add the potato wedges and parboil for 5–7 minutes.

3. 3

   Drain the wedges and let them cool slightly.

4. 4

   In a bowl, combine the chopped parsley, minced garlic, dried oregano, chilli flakes, vinegar, olive oil, and salt to make the chimichurri. Mix well.

5. 5

   Add the chimichurri to the potato wedges and toss until they are evenly coated.

6. 6

   Place the coated wedges in the air fryer and cook at 200°C for 15–20 minutes, flipping halfway through, until golden and crispy.

7. 7

   Transfer the wedges to a serving bowl. Grate Parmesan cheese over the top and serve hot.

Notes

The written method specifies 200°C; the audio transcript instead says 180°C. The source gives no quantity for Parmesan and does not specify whether the chimichurri's salt is additional to the boiling salt.

Nutrition per serving

• side
• vegetarian
• air-fried
• crispy
• gluten-free