When entertaining outdoors use your air-fryer indoors to cook the accompaniments
recipes SAMUEL GOLDSMITH photographs HANNAH TAYLOR-EDDINGTON
Air-fryer potato wedges
SERVES 4 PREP 10 mins plus 45 mins soaking COOK 30-40 mins EASY V
4 Russet potatoes (about 850g), unpeeled, cut into wedges
2 tbsp vegetable or sunflower oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp onion powder sauce or dips of your choice,to serve
1 Put the potato wedges in a heatproof bowl, cover with water and leave to soak for 30 mins. Drain, then return to the bowl and cover with boiling water. Leave to soak for 15 mins, then drain again and pat dry using a clean tea towel.
2 Tip the wedges into a clean bowl and toss with the oil, smoked paprika, oregano, onion powder and 1 tsp each salt and freshly ground black pepper.
3 Heat the air-fryer to 200C and cook the wedges for 30-40 mins (depending on how crispy you like your potatoes) shaking every 10 mins to ensure even cooking. Serve with your choice of sauce.
GOOD TO KNOW vegan • low fat • gluten free PER SERVING 202 kcals • fat 6g • saturates 1g • carbs 32g • sugars 2g • fibre 3g • protein 3g • salt 1.2g
Air-fryer corn on the cob
SERVES 2-4 PREP 5 mins COOK 15-20 mins EASY V
2 corn cobs, halved, or
4 pre-cut cobs
1 tbsp vegetable or sunflower oil
1 tsp smoked paprika
1 tsp onion powder handful of chopped parsley
1 lime, cut into wedges, to serve
1 Put the corn cob pieces in a bowl and rub with the oil. Scatter over 1 tsp salt, some freshly ground black pepper, the smoked paprika and onion powder, and rub into the corn so it is well coated.
2 Heat the air-fryer to 180C and cook the corn for 15-18 mins until it has softened and started to brown slightly. Remove to a platter, then scatter over the parsley and serve with the lime wedges for squeezing over.
GOOD TO KNOW gluten free PER SERVING (4) 88 kcals • fat 4g • saturates 0.3g • carbs 8g • sugars 2g • fibre 4g • protein 3g • salt 1.2g
tip
If you prefer to leave the corn plain, you can leave out the spices and herbs. Or, fo
