Roasted Yukon Gold Potatoes from www.urbancookery.com
Description
Yukon Gold potatoes are a versatile and delicious ingredient in many recipes. They have a buttery flavor and a creamy texture that makes them perfect for roasting, mashing, or frying. If you're looking for an easy way to cook Yukon Gold potatoes, try using an air fryer. It's a healthy and quick way to make crispy and flavorful potatoes without using too much oil.
Prep Time
The prep time for this recipe is about 10 minutes.
Cook Time
The cook time is about 20 minutes.
Ingredients
For this recipe, you will need: - 1 lb Yukon Gold potatoes, washed and cut into wedges - 1 tbsp olive oil - 1 tsp garlic powder - 1 tsp paprika - Salt and pepper to taste
Equipment
To make this recipe, you will need an air fryer.
Method
1. Preheat your air fryer to 400°F. 2. In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. 3. Place the potatoes in the air fryer basket in a single layer, without overcrowding. 4. Cook for 15-20 minutes, shaking the basket halfway through, until the potatoes are crispy and golden brown. 5. Serve hot with your favorite dipping sauce.
Notes
- Make sure to cut the potatoes into similar-sized wedges to ensure even cooking. - Adjust the seasoning to your liking, adding more or less garlic powder and paprika depending on your taste. - If you're cooking for a large group, you can double the recipe, but cook the potatoes in batches to avoid overcrowding the air fryer basket.
Nutrition Info
This recipe serves 4 people and has the following nutritional information per serving: - Calories: 120 - Fat: 3g - Carbohydrates: 22g - Fiber: 2g - Protein: 2g
Recipe Tips
- To make the potatoes more crispy, you can soak them in cold water for 30 minutes before cooking. - You can also use other seasonings, such as rosemary, thyme, or cumin, to add more flavor to the potatoes. - If you don't have an air fryer, you can bake the potatoes in the oven at 400°F for 25-30 minutes, flipping them halfway through.
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