Festive hosting made easier with a quick and delicious appetiser! 🥔✨
These Butter Garlic Tossed Potato Wedges are a delightful combination of golden, crispy potatoes coated in a rich, velvety garlic sauce, finished with aromatic herbs and a touch of spice.
Made with simple ingredients and minimal effort, this flavourful snack is perfect for entertaining guests without spending hours in the kitchen.
A comforting, indulgent addition to your festive spread that’s sure to leave everyone wanting more! 💛
| Course | Appetizer |
| Servings | 4 persons |
| Preparation Time | 10 minutes |
| Cook Time | 10 minutes |
Ingredients for the Butter Garlic Tossed Potato Wedges(1 cup = 200 ml, 1 tbsp = 15 ml) |
|
| 1 packet (400–450 gms) | McCain potato wedges |
| 2 tbsp | Butter |
| 1 tbsp | Olive oil |
| 2 tbsp | Garlic, finely chopped |
| 1 tsp | Chilli flakes |
| ½ cup | Fresh cream |
| ½ tsp | Oregano |
| ¼ tsp | Black pepper |
| To taste | Salt |
| 2 tbsp | Grated cheese (optional) |
| 2 tbsp | Fresh basil or parsley, chopped |
Instructions for the Butter Garlic Tossed Potato Wedges |
|
| 1. | Air-fry the McCain potato wedges at 200°C for 12–15 minutes, or until golden and crisp. Follow the packet instructions for your air fryer. |
| 2. | Heat butter and olive oil in a pan. Add finely chopped garlic and sauté until fragrant, without browning it. |
| 3. | Add chilli flakes and oregano. Mix well. |
| 4. | Lower the heat and add fresh cream. Season with salt and black pepper. |
| 5. | Stir gently until you get a smooth, creamy garlic sauce. |
| 6. | Add the hot potato wedges and toss gently until evenly coated. |
| 7. | Finish with grated cheese (if using) and chopped basil or parsley. |
| 8. | Serve immediately while hot. |
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