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Parmesan-crusted potato wedges

20 minutes

Parmesan-crusted potato wedges

By Brita Du Plessis

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

700 g medium or small Woolworths Abby potatoes
olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
1 cup Parmesan, grated
Peppadew piquanté pepper chutney, for serving

Method

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1. Slice the potatoes in half lengthways, drizzle with olive oil and season well. Place in an air fryer at 200ºC and cook for 15–20 minutes, or until golden brown and crispy.

2. Remove and toss with the Parmesan. Serve with the Peppadew chutney as a dipping sauce.

Photograph: Saadiqah Assur
Recipes: Brita du Plessis
Food assistant: Josh van Zyl

Find more potato recipes here.

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Sweetcorn tamarind soup

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Spicy rice

Jumbo magwinya

Biltong roosterkoek

Umqa wehlaba (dandelion leaf pap)

Umga (sweet thorn bush-roasted potatoes)

Sorghum squash potbread

Home-made plum sauce

Braided biltong loaf

Green Nicola potato salad

Doubled-cooked smashed potatoes

Crispy mozzarella sticks

Parmesan-crusted potato wedges

Parmesan-crusted potato wedges

Ingredients

Method