Air-Fried Sweet Potato Wedges

Instructions

• 1

  Wash the potatoes. Cut each potato into 3-inch lengths then cut into 3/4-inch-thick wedges.

• 2

  Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook for 4-5 minutes until almost tender, the potato should still be firm when tested with a skewer. Drain in a colander.

• 3

  Line a large tray with a clean tea towel. Spread the potatoes in a single layer on the tray. Set aside to cool for 15 minutes.

• 4

  Preheat the oven. Select AIRFRY/SUPER CONVECTION/400°F/30 minutes and press start.

• 5

  Put the salt, pepper, paprika, cumin, cayenne pepper, coriander and Cajun spice mix in a large bowl. Transfer 1½ teaspoons to a small bowl and set aside. Add the oil and mix well. Add the wedges and stir gently to coat.

• 6

  Place the wedges into the AIR FRY basket, ensuring they are not touching each other.

• 7

  Once the oven has preheated, place the basket in the AIR FRY position and cook for 30 minutes until crisp.

• 8

  To make the lime aioli, combine all the ingredients in a bowl. Cover and refrigerate until you're ready to serve.

• 9

  Place the potato wedges on a serving plate. Sprinkle with reserved spice mix and serve with lime aioli.