Loaded sriracha fries

Prep time: 15 minutes, plus soaking time Cook time: 35 minutes

Serves 4 291 kcal per serving

For perfectly cut fries, invest in a potato chipper – I have had mine for years and love it. And don’t be tempted to skip the soaking time as it removes the starch on the outside of the sliced potatoes, giving a super-crispy finish.

You can increase the sriracha to add more of a kick to the mayo.

INGREDIENTS

– 1kg potatoes, peeled

and sliced into fries – 80g Chinese leaf (Chinese cabbage), shredded

– 1 red pepper, finely

diced

– 60g onion, finely diced – ½ tsp chilli powder

– 1 tsp sweet paprika

– 2 tsp rapeseed or

vegetable oil

– 2 garlic cloves, chopped

For the seasoning

– ½ tsp sweet paprika – ½ tsp garlic granules – ½ tsp onion granules – olive oil spray

For the sriracha mayo

– 2 tbsp light

mayonnaise

– 1 tbsp fat-free natural

yoghurt

– 2 tsp sriracha

To serve

– 60g grated cheddar

– 2 spring onions,

sliced

– pinch of sesame seeds

METHOD

Soak the sliced potatoes in ice-cold water for at least 45 minutes. Rinse and pat dry.

Preheat the air fryer to 190C for 2 minutes.

Place the cabbage and red pepper directly into the air fryer basket. Add the onion, chilli powder, paprika and oil, and season with salt and pepper. Toss to mix, then air fry for 8-10 minutes until the vegetables are tender. Halfway through cooking, add the garlic and shake the basket. Remove the vegetables and set aside.

To prepare the fries, add the paprika, garlic granules, onion granules and some salt to the potatoes, and toss to coat. Spray a few times with olive oil.

Preheat the air fryer to 200C. Place the potatoes directly in the basket and cook for 22-25 minutes. Toss a couple of times during cooking. Transfer to a warmed plate.

To make the sriracha mayo, whisk the mayonnaise with the yoghurt in a bowl, then add the sriracha. Add a little water if necessary to loosen it slightly for drizzling.

Reheat the cabbage mixture for a couple of minutes and place it on top of the fries. Top with the cheddar, drizzle with sriracha mayo, and sprinkle with spring onion and sesame seeds.