Air Fryer Jollof-Spiced Potato Wedges

• 2 lbrusset or Yukon gold potatoes — scrubbed, cut into wedges
• 2 tbspolive oil
• 1 tbspsmoked paprika
• 1 tsptomato powder — or 1 tbsp tomato paste
• 1 tsponion powder
• 1 tspgarlic powder
• 1/2 tspground ginger
• 1/2 tspcayenne — to taste
• 1 tspfine sea salt
• 1bay leaf — crumbled fine — a jollof signature

Method

1. 01

   Cut the potatoes into even wedges and soak them in cold water for 10 minutes to pull out surface starch — this is the step that gets you crisp outsides and fluffy insides. Drain and dry them completely on a towel.

2. 02

   Whisk the oil with the smoked paprika, tomato powder, onion and garlic powders, ginger, cayenne, salt, and crumbled bay. Toss the dry wedges in this rust-red slurry until every face is coated.

3. 03

   Arrange in a single layer, skin-side down where you can. Air fry at 400°F for 24 minutes, turning at 14 minutes, until deeply browned and crisp at the edges and tender through the middle.

4. 04

   Let them sit two minutes — they crisp further off the heat. Serve hot, with a squeeze of lime or a soft pepper sauce alongside.