Crunchy Potato Wedges
INGREDIENTS:
2 pounds unpeeled potatoes (medium size, washed)
Salt for seasoning (pink salt, herbal salt, optional)
2 handful green lettuce (washed)
1/2 red bell pepper
1/3 cucumber
3 small tomatoes
2 tbsp hummus
1/4 cup water
dried salad herbs (optional)
Tip:
You can store leftover jacket potatoes in the fridge for 3-4 days.
STEPS:
1. In a big pot, place unpeeled potatoes and add some water (1/4 of the pot should be covered). Parboil potatoes until they are cooked (poke with a knife to test), approx. 20 min. Set aside for 30 min. to cool down.
2. Prepare salat while potatoes are baking.
3. Mix hummus with water as salat dressing. Add some salad herbs if you wish.
Oven version:
1. Preheat the oven to 400°F.
2. Cut 3-4 potatoes in wedges (cut potato in half, and again in half).
3. Lay potatoes on a cookie sheet with parchment paper with peel to bottom.
4. If you want, sprinkle some salt for seasoning on potatoes (optional).
5. Bake potatoes for 30 min.
Air Fryer version:
1. Cut 3-4 potatoes in wedges (cut potato in half, and again in half).
2. Lay potatoes into Air Fryer with peel to bottom.
3. If you want, sprinkle some salt for seasoning on potatoes (optional).
4. Air Fry potatoes at 400°F for 15 min.
COOKING TIME:
60 min. for Jacket Potatoes + 30 or 15 min. for baking time
