Air fryer recipe · Snacks
Spicy Potato Crunch Bites
Baby potato halves in a spiced dry rub that turns crisp outside and soft inside.
- 18 minTotal time
- 195°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 2.3 gprotein
- 22.9 gcarbs
- 3.9 gfat
- 2.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato400 g baby
- chilli powder1 tsp
- cumin1 tsp
- turmerichalf tsp
- rice flour1 tbsp
- oil1 tbsp
Method
Parboil
Boil the baby potatoes until just tender, then halve them and pat them dry. Part-boiling softens the insides so they turn fluffy, while drying the cut faces helps them crisp instead of steaming in the basket.
Season
Mix the chilli powder, cumin, turmeric and rice flour together in a bowl. The rice flour is the crunch-maker here, drying the surface and crisping into a light, crackly coat that plain spices alone cannot give.
Coat
Toss the potato halves with the oil first, then the spice-and-flour mix, so the cut sides are well dusted. The oil helps the dry coating stick and brown, turning the flat faces crunchy and deep golden.
Spread
Place the halves cut side up in a single layer, not touching. Facing the cut side up exposes the flat surface to the hot air for the crispest crust, while spacing them out stops them steaming soft.
Air fry
Air fry at 195°C for 18 min, shaking once, until the outsides are crunchy and deep golden. The shake moves them around so no side sits flat and steams, giving an even crunch on every bite.
