I use a Ninja Foodie Flip oven.
Your milage may vary.
Air Fryer or Air Roast setting
400°F
30 minutes total bake time.
Flip and rotate half way through
Ingredients:
Potatoes, I used a couple larger red potatoes
Extra virgin olive oil
Lowry's seasoned salt
Instructions:
Preheat oven to 400°F in Air Fry or Air Roast setting whilst you prepare your spuds. Preheating longer than the 30 seconds it beeps at to signal it's ready makes the oven heat more even and closer to the true temp imo.
Line the baking tray with parchment.
Cut the washed and dried potatoes into wedges, about 8 wedges per potato. It's important that the potatoes are completely dry.
I used red potatoes but I'm sure this works on any kind you prefer.
Toss the potatoes in enough oil to coat and season liberally with Lowry's seasons salt or whatever you prefer.
Toss to coat everything.
Lay the wedges out in a single layer on the prepared baking tray leaving some space between the wedges to make sure they bake, not steam.
Place the pan of potatoes in the oven on the wire rack.
(Note, you can cook some chicken parts along side the potatoes if you so wish.). I season mine the same as the wedges, with oil and Lowry's.
Set the timer for 15 minutes then flip each wedge and chicken and rotate the tray 90 degrees. Set timer for 15 minutes more.
Check the internal temp of the chicken to make sure it's done. Remove from oven.
While my chicken rested a few minutes, I left the wedges in the oven. They were done but it didn't hurt them to bake a while longer. 😋
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