Spicy Air-fried Potato Fries
Australian Olympian Morgan Mitchell shares her favourite whole foods plant-based fries recipe 🙂 This recipe and over 100 others can be found in our book 'Spud Fit: A whole foods, potato-based guide to eating and living'.
- 3 medium white potatoes
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp vegetable stock powder
- ¼ tsp paprike
- ¼ tsp cayenne pepper
- 1 tsp all-purpose seasoning
Peel and cut the potatoes into fries (the size doesn’t matter – just make sure they’re even). Place them in a bowl, cover with cold water and leave to soak for 30 minutes.
Preheat an air-fryer to 180°C (350°F).
Drain the potatoes and rinse well, then dry with paper towels, removing as much moisture as possible.
For the seasoning, combine all the ingredients in a large bowl and set aside.
Place half of the potatoes in the fryer basket and insert into the air fryer. Cook for 5 minutes, then increase the temperature to 200°C (400°F). Pull the basket out and, using tongs, toss and stir the potatoes. Return the basket to the fryer and continue cooking until the potatoes are cooked through and golden brown on the outside, about another 15 minutes, opening the basket two or three times during cooking to toss and stir them.
Transfer the potatoes to the bowl with the seasoning and toss to coat evenly. Return the fryer temperature to 180°C (350°F) and repeat with the remaining potatoes. Serve immediately.