Air Fryer Za'atar Sweet Potato Wedges

• 2 largesweet potatoes — scrubbed, skin on — organic if you can
• 1.5 tbspolive oil — extra-virgin
• 1 tspcornstarch — for crisper edges — naturally gluten-free
• 1/2 tspfine sea salt
• 1.5 tbspza'atar — contains sesame
• 1 tbspfresh parsley — chopped, to finish
• 1/2lemon — for squeezing, optional

Method

1. 01

   Cut the sweet potatoes into even wedges about three-quarters of an inch thick at the spine — uniform size means they crisp at the same time. Leave the skins on for texture and fiber.

2. 02

   Toss the wedges with the olive oil, then dust with the cornstarch and salt and toss again until evenly, lightly coated. The cornstarch is what gives you crisp edges over a fluffy middle.

3. 03

   Arrange in a single layer, cut-side down where you can. Air fry at 400°F for 20 minutes, flipping halfway, until the edges are deep-caramelized and a wedge gives easily to a knife.

4. 04

   Tip the hot wedges into a bowl, shower with the za'atar so it toasts against the heat, and toss. Finish with parsley and a squeeze of lemon, and serve straight away while crisp.