Air Fryer Potato Wedges

Ingredients
2 medium russet potatoes
1 ½ tablespoons olive oil
½ teaspoon ground paprika
½ teaspoon parsley flakes
½ teaspoon chili powder
½ teaspoon sea salt
⅛ teaspoon ground black pepper

Directions

Step 1
Gather the ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).

Step 2
Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

Step 3
Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

Step 4
Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

Step 5
Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

Step 6
Repeat to cook the remaining wedges.

Step 7
Serve hot and enjoy!


https://www.allrecipes.com/recipe/266826/air-fryer-potato-wedges/

Cafe Rio Soup - Instapot & Crockpot

My Recipe

Equipment

• Instapot

Ingredients

• 1 onion diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (or more if you like it spicier)
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro finely chopped
• 1/2 lime juiced
• pepper to taste
• 2 boneless skinless chicken breasts (or 1 bottle of chicken)
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil to taste
• pico de gallo
• guacamole
• 2 c. pepper jack cheese
• tortilla strips
• cilantro for garnish
• lime wedges for garnish

Instructions

• In the instapot set to saute, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Add chicken broth, cliantro, lime juice, and pepper to onions.  Put lid on instapot and cook for 10 minutes.  
• In the meantime, combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. If uncooked (not bottled), grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.  
• In individual bowls layer chicken, about 1/3 c. pico de gallo, a scoop of guacamole, and 1/3 c. pepper jack cheese. Ladle about 1 cup of soup directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.