Air fryer recipe · Sides
Peri-Peri Fries
Fiery, tangy fries dusted with smoky peri-peri spice that disappear off the plate fast.
- 30 minTotal time
- 195°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 105kcal
- 1.9 gprotein
- 18.9 gcarbs
- 3.0 gfat
- 2.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes3 medium
- Oil1 tbsp
- Peri-peri seasoning1.5 tsp
- Garlic powder1/2 tsp
- Lemon juice1 tsp
- Saltto taste
Method
Prep the fries
Cut the potatoes into slim wedges or thick batons, keeping every piece the same size so they cook evenly. Rinse them twice in cold water until it runs clear, which washes off the loose starch that would make them stick and steam.
Parboil for fluff
Boil the cut potatoes for 4 minutes, just until the edges feel tender, then drain them well. This quick head start softens the inside so the fries end up fluffy within while the air fryer works only on crisping the outside.
Season the base
Pat the fries dry and toss them with the oil, garlic powder and half the peri-peri seasoning. Hold the rest of the peri-peri back for after cooking, because the spice tastes brighter and sharper when it is not cooked at high heat.
Air-fry and finish
Arrange the fries in one layer and air-fry at 195°C for 16 min, tossing once midway for an even golden blush. Finish the hot fries with the remaining peri-peri, a squeeze of lemon juice and salt while piping hot so it clings.
