Years ago, while staying at a cottage resort on Peele Island, we experienced a delightful culinary surprise during one of the breakfasts. What stood out wasn’t the main egg and meat dishes, but the unassuming side: home fries.
At the first bite, these potatoes delivered a burst of flavour that made us sit back and savour the moment with a contented “Yummm.” Not the normal response to breakfast potatoes. We couldn’t quite pinpoint the ingredient that gave them such a unique taste.
Curious, we asked the young chef, who had just completed culinary college, what made his potatoes special. With a big smile, he revealed the secret: grainy Dijon mustard.
Ralph recreated the recipe for potatoes wedges as a side for dinner based on that memorable dining experience, initially baking the wedges in the oven. This time, he used the air fryer instead, for a faster cooking time and an equally delicious result.
If you want to elevate breakfast potatoes, just toss the completed fried potatoes in a tablespoon or more of grainy mustard before serving.
Ingredients:
- 5 medium potatoes
- 2 Tbsp olive oil
- Fresh rosemary and thyme finely chopped, QB
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 Tbsp grainy mustard (we used a Herman version of Dijon since mustard is also a German specialty)
- Salt and rainbow peppercorn, QB
Instructions:
- Wash and cut potatoes into wedges, thickness of your choice.
- In a large mixing bowl, toss the wedges with olive oil, fresh herbs, garlic powder, onion powder, grainy mustard, salt, and pepper until well coated.
- Spread the wedges in a single layer in your air fryer basket. Cook at 195° C for 20 minutes, shaking halfway through, or until they’re golden brown and as crunchy as you desire.
