Air fryer recipe · Starters
Air-Fryer Dragon Potato
Crisp potato fingers fired up in a smoky schezwan-honey dragon sauce with cashews.
- 33 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 2.8 gprotein
- 29.8 gcarbs
- 2.5 gfat
- 2.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes, fingers3 large
- Cornflour3 tbsp
- Schezwan sauce2 tbsp
- Honey1 tbsp
- Garlic & dry red chilli1 tbsp + 3
- Roasted cashews2 tbsp
- Vinegar1 tsp
Method
Soak and dry
Soak the potato fingers in cold water to draw out surface starch, then drain and dry them fully before tossing with cornflour and salt. Dry, starch-free fingers crisp into a light shell instead of turning soft and sticky.
Make dragon sauce
Sizzle the garlic and snapped dry red chillies until fragrant, then add the schezwan sauce, honey and a dash of vinegar. Simmer to a thick, smoky glaze so it clings to the potatoes rather than sliding off, then keep it warm and ready.
Ready the toss
Set the warm glaze pan next to the fryer and loosen it with a dash of water if it thickens too far. Holding it at a thick but pourable stage lets it coat the hot potatoes in a fast toss, so the fingers glaze evenly before the crunch fades.
Ready the cashews
Keep the roasted cashews to hand so you can fold them in at the very end for a nutty crunch against the soft potato centres. Adding them last keeps them crisp, since cashews left sitting in the warm glaze soon turn soft and lose their bite.
Air-fry the fingers
Spread the coated potatoes in a single layer, give them an oil mist and air fry at 200°C for 18 min, shaking twice, until golden and crisp. Tip them into the warm glaze, toss so every finger is coated, fold in the roasted cashews and serve at once.
