Air fryer recipe · Starters
Air-Fryer Chilli Potato
Skinny potato fingers turned shatteringly crisp and slicked in a tangy chilli-garlic sauce.
- 30 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 115kcal
- 2.3 gprotein
- 26.4 gcarbs
- 0.2 gfat
- 2.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes, cut into fingers3 large
- Cornflour3 tbsp
- Garlic & ginger paste1 tbsp
- Soy & vinegar1 tbsp each
- Red chilli sauce2 tbsp
- Spring onion2 stalks
Method
Soak and dry
Soak the potato fingers in cold water for 15 minutes to wash off surface starch, then drain and dry them thoroughly. Dry, starch-free potatoes are the secret to a crisp finish without any deep frying.
Coat in cornflour
Toss the dried fingers with cornflour, salt and a little oil until each piece wears a thin, even dusting, then shake off any excess. Loose, well-coated fingers crisp separately instead of clumping into a sticky mass.
Build the chilli sauce
Saute the garlic-ginger paste in a hot pan, then stir in the soy, vinegar and red chilli sauce. Simmer until it thickens to a coating that just clings to a spoon, so it will wrap each potato finger without sliding off, then keep it warm and ready.
Ready the garnish
Slice the spring onion and keep it ready to scatter at the end, and set the warm sauce pan next to the fryer. Getting the garnish and sauce ready now means you can glaze and finish fast, before the coating has time to soften in the sauce.
Air-fry the fingers
Spread the coated potatoes in a single layer and air fry at 200°C for 18 min, tossing halfway, until golden and crisp at the edges. Tip them into the warm sauce, toss hard so every finger is coated, scatter the spring onion over the top and serve.
