🥔 Golden & crispy potatoes

Boiled with skin to keep the flavor, tossed in spices while steaming hot , and roasted or air-fried until crispy. Make a big batch, some for today, some for your freezer.

📝 Ingredients (serves 4–6 or more)

• 1.5 kg small to medium potatoes (with skin)

• 90 g extra virgin olive oil (6 tbsp, generous splash)

• 3 tsp sweet paprika (9 g)

• 1.5 tsp ground black pepper (3 g)

• 3 tsp salt (15 g, or to taste)

🍳 Instructions

1. Boil the potatoes

• Wash the potatoes thoroughly but don’t peel.

• Place in a large pot, cover with cold water and a big pinch of salt.

• Boil until fork-tender (20–25 min depending on size).

• Drain and let them cool just enough to handle, they should remain hot.

2. Cut and toss while hot

• Slice each potato lengthwise, then cut into wedges.

• Place all wedges in a large mixing bowl.

• Add olive oil, paprika, pepper, and salt.

• Toss vigorously to coat and let some edges crumble, this boosts crispiness.

3. Portion the batch

🔸 To cook now (air fryer or oven):

• Take half the potatoes (or more if desired).

• Air fryer: Preheat to 200 °C and cook for 20 min, shaking every 5 min.

• Oven: Spread on parchment-lined tray and bake at 220 °C for 30–35 min, flipping halfway.

🔹 To freeze for later:

• Spread the remaining raw-seasoned wedges on a tray.

• Freeze individually until solid, then transfer to a container or freezer bag.

• Store up to 2 months.

🌿 Kuisit Tip

The secret is tossing the wedges while still hot, the olive oil and spices cling better, and the heat activates the starch for ultra-crispy edges. Cooked once, these are perfect. Cooked twice? Even better.