Ingredients
6 large potatoes cut in wedges
(Skin on)
Salt and pepper to taste
1 tsp cornflour
3 tsp oil or olive oil
4 heaped tbsp mayo
¼ cup lemon and herb peri peri sauce
2 boiled eggs finely grated
Freshly chopped parsley
A dash of paprika
Method
Hard-boil the eggs, peel, and set aside to cool.
In a large bowl, add the potatoes, salt and pepper, oil and cornflour.
Mix well to evenly coat the potatoes and pack the wedges evenly on a tray (next to each other) and oven roast or air fry for 15-20 minutes until crispy and golden brown.
For a cold potato salad
Allow the wedges to cool in the oven or in the air fryer basket – this will give your wedges extra crispiness.…
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Daily Voice (Digital) - 1 Issue, 2022-08-17