Air fryer recipe · Starters
Air-Fryer Honey Chilli Potato
Crisp potato batons in a sticky sweet-heat honey glaze finished with toasted sesame.
- 32 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 145kcal
- 2.6 gprotein
- 33.4 gcarbs
- 1.1 gfat
- 3.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes, batons3 large
- Cornflour3 tbsp
- Honey2 tbsp
- Red chilli flakes & sauce1 tsp + 1 tbsp
- Garlic, minced1 tbsp
- Toasted sesame seeds1 tsp
- Vinegar1 tsp
Method
Prep the batons
Soak the potato batons in cold water for 10 minutes, then drain and dry them completely. Toss with cornflour and a little salt so each baton wears a light shell that crisps up, since leftover water would steam them soft.
Reduce the honey glaze
Warm the garlic in a pan, then add the honey, chilli sauce, chilli flakes and a dash of vinegar. Let it bubble until thick and just sticky, and stop before it turns hard, because over-reduced honey sets brittle as it cools. Keep it ready off the heat.
Ready the toss
Keep the honey glaze warm and loose off direct heat, ready for the moment the potatoes come out. A glaze held just sticky, not hard, folds over the hot batons without scorching, so work out your timing now to plate them as soon as they are tossed.
Ready the sesame
Measure out the toasted sesame seeds and keep them ready to shower over the batons while the glaze is still tacky, so they stick. Have them within reach, because the sooner the sesame goes on after tossing, the better it holds on the sweet, sticky coat.
Air-fry the batons
Spread the batons in a single layer, give them a light oil mist and air fry at 200°C for 17 min, shaking twice, until golden and crisp. Off the heat, fold them through the warm glaze so every baton is coated, shower with sesame seeds and serve right away.
