Roasted Jerusalem artichoke wedges with thin skins and thyme
Everyday cooking Recipe

Air fryer Jerusalem artichokes with lemon

Air fryer Jerusalem artichokes with olive oil, thyme and lemon. Cut even wedges, roast until tender and check the centre with a knife.

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Total time 40 min
Calories 181 kcal
Servings 2 servings
Difficulty Easy
By the Published Editorially approved

Why this recipe works

Clean skins, evenly sized wedges

Jerusalem artichokes are not potatoes. Scrub the knobbly tubers carefully and trim damage. The recipe makes two vegetable side portions without dip.

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Recipe

Air fryer Jerusalem artichokes with lemon

Air fryer Jerusalem artichokes with olive oil, thyme and lemon. Cut even wedges, roast until tender and check the centre with a knife.

Ingredients

2 servings

Method

  1. 1

    Prepare

    Scrub tubers, dry and cut into wedges no thicker than 1.5 cm. Separate large knobs.

  2. 2

    Mix and season

    Toss with oil, salt and pepper. Reserve lemon juice and thyme for finishing.

  3. 3

    Cook

    If required by the manufacturer, preheat for 3 minutes at 180 °C. Roast loosely about 22 minutes at 180 °C, turning after 11 minutes. A knife should slide easily through the thickest wedges.

  4. 4

    Check and serve

    Cook longer if the centre is firm. Add lemon juice and thyme on the plate and serve warm.

Kitchen know-how

Tips for Air fryer Jerusalem artichokes with lemon

What matters

Wet wedges steam rather than brown.

Serving guidance

Use extra batches rather than deep layers in small baskets.

Variations

How to adapt this recipe

Add finely chopped rosemary instead of thyme at the end.

Use mild cider vinegar instead of lemon sparingly.

Nutrition per serving

181kcal
8.3 gCarbohydrates
5.0 gProtein
8.4 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Air fryer Jerusalem artichokes with lemon

Clean thin skins can stay; remove hard or damaged areas.

Uneven thickness cooks unevenly. Cut to size beforehand.

Extra liquid would slow initial browning.

No, the knife must confirm a tender centre.

Keep cooking

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