Air fryer recipe · Snacks
Fiery Cajun Potatoes
Bold rounds dusted in a smoky Cajun spice blend with a peppery kick and an addictively crisp edge.
- 26 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 140kcal
- 2.3 gprotein
- 23.0 gcarbs
- 5.1 gfat
- 3.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes4 medium
- Oil2 tbsp
- Cajun seasoning1.5 tbsp
- Smoked paprika1 tsp
- Cornstarch1 tbsp
- Saltto taste
Method
Slice into rounds
Wash the potatoes and slice them into half-inch thick rounds. Cutting them all the same thickness keeps the centres tender while the edges crisp, with none left raw or burnt.
Rinse and dry
Rinse the rounds under cold water to wash off the surface starch, then dry them thoroughly on a towel. Dry potatoes are essential for that crackly Cajun crust rather than a soft, pale finish.
Coat with spice
Toss the rounds with the oil, cornstarch, Cajun seasoning, smoked paprika and salt. Make sure every round wears an even coat, as the cornstarch is what turns the spice mix into a crisp shell.
Layer in basket
Place the rounds in a single layer so the hot air can circle each one. If the basket is crowded, cook in two batches, since stacked rounds steam and never crisp properly.
Air-fry until crisp
Air-fry at 200°C for 18 min, flipping halfway, until deeply golden with crackling edges. Taste one and add a pinch more Cajun seasoning if you want extra heat before serving.
