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Air Fryer Ghost Pepper Wedges with Pineapple Jalapeño Salsa

Potato wedges seasoned with ghost pepper powder and smoky spices, air fried crisp, and cooled by a sweet pineapple-jalapeño salsa.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 2 large russet potatoes cut into wedges
  • 1.5 tbsp neutral oil
  • 1/4 tsp Bhut Jolokia (ghost pepper) powder adjust to taste
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt plus more to finish
  • black pepper
For the pineapple jalapeño salsa
  • 1 cup fresh pineapple diced small
  • 1 jalapeño seeded and minced
  • 2 tbsp red onion finely chopped
  • 1 tbsp lime juice
  • 1 tbsp cilantro chopped
  • salt a pinch

Equipment

  • Air fryer
  • Large bowl
  • Small bowl

Method
 

  1. Halve the potatoes lengthwise and cut each half into 3 to 4 wedges of even thickness. Soak in cold water 20 to 30 minutes, then drain and pat bone-dry.
  2. Toss the wedges with the oil, then the spice mix. Mix the ghost pepper powder into the oil first so it distributes evenly, and wash your hands after.
  3. Preheat the air fryer to 400°F (205°C) for 5 minutes.
  4. Cook in a single layer, no overlap, 18 to 22 minutes, flipping at 10, until deep golden with crisp edges and tender centres. Work in batches.
  5. Salt the wedges the moment they come out. Toss the salsa ingredients and serve with the wedges, plus Greek yogurt or crema and a squeeze of lime.

Notes

Start with 1/8 teaspoon ghost pepper powder for two potatoes.
Mix the chili into the oil, not straight onto the wedges, for even heat.
The salsa is the relief — make it first so it chills.