Air fryer recipe · Mains
Honey Chilli Potato Bowl
Thick potato fingers turn crisp in the air fryer, then get tossed sweet and spicy. A proper main-course bowl, not a side.
- 32 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 175kcal
- 3.5 gprotein
- 40.7 gcarbs
- 0.6 gfat
- 3.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato4 large, cut into thick fingers
- cornflour3 tbsp
- garlic5 cloves, minced
- green chilli3, sliced
- capsicum1, sliced
- soy sauce1 tbsp
- red chilli sauce1.5 tbsp
- honey2 tbsp
- sesame seeds1 tsp
- spring onion2 tbsp, chopped
Method
Prep
Soak the potato fingers in water for 10 minutes to wash off surface starch, then pat them fully dry and toss with cornflour, salt and a drizzle of oil. Drying well before the coat goes on is what turns them crisp rather than soggy.
First air-fry
Air fry at 200°C for 18 minutes, shaking every 5 minutes, until the fingers are deep golden and crisp all the way through. Regular shaking stops them sticking together and browns every side evenly.
Make the glaze
Stir the garlic, green chilli, soy sauce, red chilli sauce and honey into a thick, glossy glaze, then taste and balance the sweet and heat. Reducing it until it just coats a spoon helps it cling to the potatoes later.
Toss and finish
Toss the crisp potatoes and capsicum through the glaze, then air fry at 200°C for 3 min, shaking once, until the glaze turns sticky and clings. Pile into a bowl, top with sesame and spring onion, and serve straight away while crunchy.
