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Air Fryer Scorpion Chilli Wedges with Coconut Milk Dip

Potato wedges seasoned with scorpion chilli and smoked paprika, air fried crisp, and cooled by a limey coconut milk dip.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 4 medium potatoes russet or Maris Piper, cut into finger-width wedges
  • 2 tbsp neutral oil
  • 1-2 tsp scorpion chilli powder or minced fresh, to taste
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp fine salt plus more to finish
For the coconut milk dip
  • 1 cup full-fat coconut milk well-shaken
  • 2 tbsp lime juice
  • 1 tsp honey or maple syrup
  • 1 small garlic clove grated
  • 1 tbsp cilantro chopped, optional
  • 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 scorpion chilli into the oil first, wear gloves for fresh peppers, and open a window.
  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. Whisk the coconut milk dip ingredients and chill; serve cold with the hot wedges.

Notes

Start at 1 teaspoon chilli powder for four potatoes — this is a superhot.
Coconut milk cuts capsaicin better than water.
Wash boards and knives in hot soapy water after.