One of our favorite things to eat in my house are potatoes. The potato, quite simply, is my favorite vegetable. Not only are they one of the most versatile vegetables to have on the menu, but they are also one of the most delicious.
Who does not love a baked potato? Who doesn't love potato wedges? This recipe Baked Potato Wedges recipe I am sharing today is a delicious mash up of both!
.JPG "Air Fryer Baked Potato Wedges")
I actually shared my original recipe with you a while back, which was baked in the oven. That recipe serves 4 to 6 people. You can find it here: Baked Potato Wedges
Today I adapted that original recipe to feed just two people (small batch) as well as to make it air fryer friendly. It is just as delicious as the original but cooks in a fraction of the original time.
In the oven they take about 40 minutes, in the air fryer 25 max.
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The frozen food section of most grocery stores are filled with bags of frozen wedge potatoes. They are okay but trust me when I tell you that they cannot hold a candle to these delicious potatoes.
These potatoes are, first of all fresh, which is always better and secondly, they are brushed with a delicious mixture which, due to small cuts in the potatoes, penetrate to the very core of the potato.
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This makes for even more delicious potato wedges in my opinion. You don't really need a dip to serve them with, nor even ketchup.
But that of course is up to yourself!
Delicious to the core? Hot and crispy? Buttery? Done in a fraction of the time and from scratch? Count me in on all counts!!
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WHAT YOU NEED TO MAKE AIR FRYER BAKED POTATO WEDGES
First of all you will need an air fryer. You can of course cook these in the oven, but they will take a bit longer. They really only take a few very basic ingredients.
- 2 TBS butter, melted
- 2 TBS of tomato ketchup (1/4 cup)
- 1/2 tsp Dijon mustard
- 1/4 tsp paprika (smoked or not as you wish)
- 1/8 tsp salt
- 1/8 tsp freshy ground black pepper
- 2 large baking potatoes, unpeeled
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This is a recipe which I have had for a very long time. I can't really remember where I got the original recipe from, and I have to say I have never seen another one like it for potato wedges.
I used to use American mustard, but adapted it through the years to use Dijon in its place. I like the flavor of Dijon over American mustard. Its not as harsh and vinegary. It has a bit of heat, but its quite appealing flavorwise.
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If you do want a bit more punch, by all means use smoked paprika. Smoked paprika packs a bit of heat. Otherwise just use sweet paprika, the kind that you would sprinkle on your deviled eggs for a picnic.
I use regular Heinz ketchup and medium sized baking potatoes. No need to peel.
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HOW TO MAKE AIR FRYER BAKED POTATO WEDGES
These are really simple to make. The most complicated bit is cutting the slices into them prior to brushing them with the butter mixture and cooking.
But in reality that is not very hard to do at all, and happens very quickly.
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Preheat the air fryer to 375*F/190*C for 10 minutes. Combine the melted butter, ketchup, mustard and seasonings. Spray the air fryer basket with some canola oil spray.
Scrub the potatoes and dry well. Cut each into 4 wedges. lengthwise. Slash each wedge crosswise at 1/4 inch intervals, but don't cut all the way through the skin. Place into the air fryer basket, cut side up. Brush with 1/3 of the butter mixture.
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Cook in the air fryer for 20 to 25 minutes, brushing with the remainder of the butter mixture periodically.
They are done when the potatoes are fork tender with crispy browned edges. Serve hot.
Note - depending on the size of your air fryer you may have to do these in two batches. You can keep the first batch warm in a low oven while you cook the second.
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If you are interested in seeing a few other tasty potato recipes, might I recommend:
CRISPY BUFFALO BAKED POTATOES - With their crisp delicious skins and tangy sauce, these fabulous potatoes please on many levels.
AIR FRYER TWICE BAKED POTATOES - Who doesn't like a twice baked potato? Doing them in the air fryer halves the time and gets them nice and crisp.
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I the warmer months when you don't want to heat up the kitchen, this is a recipe which will come in really handy for when you are looking for a tasty side dish to serve alongside your other dishes.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Air Fryer Baked Potato Wedges
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
With fabulous flavor that penetrates through and through, these might be a little bit more of a fuss to make then regular potato wedges but trust me when say they are worth every bit of fuss. These are quite simply delicious!
Ingredients
- 2 TBS butter, melted
- 2 TBS of tomato ketchup (1/4 cup)
- 1/2 tsp Dijon mustard
- 1/4 tsp paprika (smoked or not as you wish)
- 1/8 tsp salt
- 1/8 tsp freshy ground black pepper
- 2 large baking potatoes, unpeeled
Instructions
- Preheat the air fryer to 375*F/190*C for 10 minutes. Combine the melted butter, ketchup, mustard and seasonings. Spray the air fryer basket with some canola oil spray.
- Scrub the potatoes and dry well. Cut each into 4 wedges. lengthwise. Slash each wedge crosswise at 1/4 inch intervals, but don't cut all the way through the skin. Place into the air fryer basket, cut side up. Brush with 1/3 of the butter mixture.
- Cook in the air fryer for 20 to 25 minutes, brushing with the remainder of the butter mixture periodically.
- They are done when the potatoes are fork tender with crispy browned edges. Serve hot.
Notes
Note - depending on the size of your air fryer you may have to do these in two batches. You can keep the first batch warm in a low oven while you cook the second.
I wish my photographs for this delicious Huli Huli Chicken recipe were better. I am not sure why they look so dark. I really hope that they don't put you off from making it because it really is fabulously tasty!
Its possible that they turned out darker because I cooked them on my Cuisinart gridler machine. I am not sure. In any case I can assure you it was delicious!
.JPG "Grilled Huli Huli Chicken")
I adapted the recipe from one which I found on Taste of Home. The original recipe was for 12 servings, which would be great if you are feeding a whole crowd.
I am only one and so I adapted the recipe to make only two servings, which is still one serving more than I actually need. I don't mind eating leftover grilled chicken, however, so I went with it.
.JPG "Grilled Huli Huli Chicken")
For this recipe boneless, skinless chicken thighs are marinated in a lush sweet and tangy soy and ginger marinade overnight and then grilled to perfection.
It really is finger licking, lip smacking good!
.JPG "Grilled Huli Huli Chicken")
As you can probably tell from the name, this is supposed to be Hawaiian. Originally whole chickens would be marinated and then grilled over a hickory smoke fire on a rotating spit.
Basted while rotating and cooking it originated in Hawaii over 70 years ago and is a very popular Hawaiian favorite!
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Going to Hawaii was always on my bucket list. Ever since I saw the film Blue Hawaii with my family back in 1966 at a theatre in Saint John New Brunswick. We were waiting overnight for a ferry to come across to Nova Scotia.
It was very exciting to have my parents take us to a movie as it was something they just never did. I suppose they were trying to kill time. I know it is not easy to keep three children from being bored when you are on a long trip like that.
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I was only 10 years old but it incited a desire in me to visit Hawaii and I have wanted to go ever since. I dare say it will not happen now.
I know you should never day never, but I am saying never. I have done enough travelling in my lifetime and happy now to just stay put.
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WHAT YOU NEED TO MAKE GRILLED HULI HULI CHICKEN FOR TWO
Nothing too extraordinary! Simple ingredients put together in the most delicious way.
For the marinade:
- 1/4 cup (50g) soft light brown sugar, packed
- 3 TBS tomato ketchup
- 3 TBS sodium reduced soy sauce
- 1 1/2 TBS of pineapple juice or rice wine vinegar
- 1/2 tsp minced fresh gingerroot
- 1/2 tsp minced fresh garlic
You will also need:
- 4 boneless, skinless chicken thighs
.JPG "Grilled Huli Huli Chicken")
The original recipe called for sherry or chicken broth. I decided that pineapple juice or Chinese rice wine vinegar would be a viable alternative, and so that is what I used as I did not have any sherry.
I know at some point I need to make a trip to the local liquor store. In the UK it was so easy you could just buy alcohol in the grocery store with id to prove you were of age. Here in Canada you have to actually go to a liquor store.
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Also I used a sugar free ketchup and swerve brown sugar as I am a diabetic and trying to stay away from refined sugars as much as possible. I used natural pineapple juice from a tin of pineapple.
Fresh minced gingerroot and garlic. This speaks for itself. I assume you could also use powdered if you wished. I would use (for this amount of chicken) about 1/4 tsp of each.
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HOW DO YOU MAKE GRILLED HULI HULI CHICKEN FOR TWO
Its as simple as whisking together a few ingredients, marinating the chicken overnight in the refrigerator, and then grilling.
Whisk together all of the ingredients for the marinade. Set aside 2 TBS for basting.
Place the chicken in a bowl and pour the remaining marinade over top, turning to coat the chicken in it. Cover and refrigerate over night or for at least 8 hours.
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When you are ready to cook, drain the chicken, discarding any marinade it has been soaking in.
Grill the chicken on an oiled rack over medium heat for 6 to 8 minutes per side, basting occasionally with the reserved marinade.
Alternately you can cook it in an indoor electric grill. It will take approximately 8 minutes altogether. Baste it several times through the cook time. When done the juices will run clear.
.JPG "Grilled Huli Huli Chicken")
Its a delicious chicken, tender and moist. Infused with lovely flavors from both the marinating and the basting. I hope you will want to give it a go! With grilling season coming up, its sure to be a winner!
Some other grilled chicken recipes you might enjoy are:
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Delicious tender and moist grilled skin on chicken breasts served with a spicy herby garlic sauce. Fabulously tasty!
GRILLED PEANUT CHICKEN - Chicken breasts are marinated in a delicious peanut sauce marinade before grilling to perfection. Incredibly tasty!
GRILLED CHICKEN WITH A SUMMER BERRY SALSA - Perfect for this time of year. Tender pieces of chicken with a sweet and snappy fruit salsa. What's not to love?
Yield: 2
Grilled Huli Huli Chicken
Prep time: 15 MinCook time: 13 MinTotal time: 28 Min
This delicious grilled chicken sizzles with the flavors of brown sugar, ginger, soy sauce and pineapple juice. Its fabulous!
Ingredients
For the marinade:
- 1/4 cup (50g) soft light brown sugar, packed
- 3 TBS tomato ketchup
- 3 TBS sodium reduced soy sauce
- 1 1/2 TBS of pineapple juice or rice wine vinegar
- 1/2 tsp minced fresh gingerroot
- 1/2 tsp minced fresh garlic
You will also need:
- 4 boneless, skinless chicken thighs
Instructions
- Whisk together all of the ingredients for the marinade. Set aside 2 TBS for basting.
- Place the chicken in a bowl and pour the remaining marinade over top, turning to coat the chicken in it. Cover and refrigerate over night or for at least 8 hours.
- When you are ready to cook, drain the chicken, discarding any marinade it has been soaking in.
- Grill the chicken on an oiled rack over medium heat for 6 to 8 minutes per side, basting occasionally with the reserved marinade.
- Alternately you can cook it in an indoor electric grill. It will take approximately 8 minutes altogether. Baste it several times through the cook time. When done the juices will run clear.
A few years back my sister was really into raw food. She was sprouting grains and making raw treats, even raw "Grawnola" as she called it. She used to make raw cookies. I particularly liked her strawberry ones. They were really delicious.
The other week she brought me over some of what she called raw donut holes. They were so delicious I had to get the recipe from her so that I could make my own.
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Not only were they delicious, but they contained no refined sugars and are considered to be vegan. I am not so bothered about that aspect of them, just about the tastiness and natural sugars have to be better for you than refined sugars any day of the week.
I feel that if you are really in need of a bit of a treat, natural, or as natural as possible is the way to go! And these are certainly all natural.
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They actually do taste a bit like a donut hole with the exception being that they don't get stale the day after! Donuts are only really tasty on the day that they are made.
Another exception is that they are probably a lot lower in fat and sugars, and are filled with protein and things which are good for you. I am pretty sure that they would not be considered to be low carb or keto, or even sugar free as there is plenty of natural sugars in the dates and in the honey/maple syrup.
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WHAT DO YOU NEED TO MAKE RAW DONUT HOLES
Just about everything needed is a store cupboard ingredient, with just a few out of the ordinary things.
For the holes:
- 2 cups (150g)raw unsweetened coconut
- 1 cup (110g) raw cashew nuts
- 12 medjool dates, pitted and chopped in half
- 3 TBS coconut butter (not oil)
- 3 TBS raw honey or maple syrup
- the juice of 1/2 medium orange
- 1 TBS ground cinnamon
- 1 TBS maca powder (optional)
To coat:
- 1 TBS maca powder
- 1 tsp ground cinnamon
So what is Maca Powder? I was a bit flummoxed by this ingredient myself and this is what I found out.
Maca is a tuber which is native to Peru which has become extremely popular over the past few years. Maca powder is made from the plants roots which are dried and then ground (much like ginger.)
Once dried it is then added to recipes to boost their nutritional value and enhance the flavor. We buy ours at Bulk Barn, but I am sure you can also buy it online from a variety of sources including Amazon.
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It has an earthy nutty flavor that is not always to people's tastes. I suppose in a way like cilantro/coriander leaf. You either hate it or you love it.
If you are a hater you can easily substitute it with other things. Some suitable substitutes would be yacon powder, ground butterscotch, ground chia seeds, almond flour. coconut flour, ground coffee, or cocoa powder.
Of course this all depends on what you are using it in. In this case here today I would use either ground butterscotch, almond flour or coconut flour.
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Because this is a raw recipe it is essential that all of your ingredients should be raw and un toasted or roasted. Also unsweetened, as in the coconut. Use only raw, unsweetened shredded coconut and cashews.
You may be wondering what the difference is between coconut butter and coconut oil. They are not the same thing at all and it is essential you use coconut butter in these not coconut oil.
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It also has nutrients coconut oil doesn't, in particular, fiber. You cannot really substitute one for the other.
.JPG "Raw Donut Holes")
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HOW DO YOU MAKE RAW DONUT HOLES
These are not really all that difficult to make. You will need a good strong food processor to grind everything up in.
It is also important that you pulse everything rather than just drop it all in and start grinding away. You might risk burning out your motor by running it for too long.
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I just measured all of the ingredients for the holes into my food processor and pulsed it until everything was the consistency I wanted it to be. If you think it is too thick you can add a bit more orange juice. I used freshly squeezed orange juice.
I also cut the dates into quarters before I added them. Dates are quite sticky so they can gum things up. As it was I could have probably processed the mixture a bit more. But I was being a bit impatient.
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In my sisters you could not tell one ingredient from the other. Everything was very finely ground. I also only have a very small food processor that only holds about 3 cups max so I was really worried about burning out the motor.
I have done that in the past with food processors and am not wanting to risk it again. Having said that even though these were not quite as smooth as hers, they were very good.
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Once the mixture is ground you can roll it into balls and then roll the balls in a mixture of maca powder and cinnamon to coat.
I used my cookie scoop to scoop out balls and then just rolled the balls between my palms. This ensured that the balls were all pretty much the same size.
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These reminded me very much of the Sugar Plums that I used to make before Christmas for my Christmas cookie platter.
Always very popular, they use dates, dried cranberries, walnuts, hazelnuts, prunes, jam and spices. They are made in a very similar way, but rolled in granulated sugar.
Like these Raw Donut Holes, they keep for weeks in the refrigerator.
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So there you have it, Raw Donut Holes. Not quite like a real donut hole, but every bit as satisfying. Well, I thought so at any rate.
I hope you will be inspired to give them a go! It will soon be so hot we won't be wanting to use our ovens and heat up our kitchens. These would be a really nice sweet treat for then!
Raw Donut Holes
Yield: Makes about 2 dozen
These are very easy to make and incredibly moreish. You will need a good food processor.
Ingredients
For the holes:
- 2 cups (150g)raw unsweetened coconut
- 1 cup (110g) raw cashew nuts
- 12 medjool dates, pitted and chopped in half
- 3 TBS coconut butter (not oil)
- 3 TBS raw honey or maple syrup
- the juice of 1/2 medium orange
- 1 TBS ground cinnamon
- 1 TBS maca powder (optional)
To coat:
- 1 TBS maca powder
- 1 tsp ground cinnamon
Instructions
- Combine all of the ingredients for the donut holes in a food processor with a strong motor. Blitz, pulsing, until the mixture forms a dough.
- Mix the coating ingredients together in a bowl.
- Using a cookie scoop scoop out portions of the dough and roll into balls. Roll them in the cinnamon coating mixture.
- Place in an airtight container and chill for an hour or so. These are delicious!
Thanks so much for visiting. Do come again!
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