You’ll Need
500g baby potatoes, halved
250g cooking chorizo, sliced
1 large red onion, sliced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
150g mature cheddar, grated
50g mozzarella, grated
For The BBQ Glaze
3 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp chilli flakes
Optional But Dangerous
Spring onions
Jalapeños
Garlic aioli
Fresh parsley
Method
Preheat your air fryer to 200°C.
Toss the potatoes with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly
coated.
Place the potatoes into the air fryer basket in a single layer.
Cook for 12 minutes, shaking halfway through.
Add the sliced chorizo and red onion.
Cook for another 10–12 minutes, stirring halfway, until the potatoes are crisp, the chorizo has released its
smoky oils, and the onions have caramelised.
Meanwhile, whisk together the BBQ sauce, honey, Worcestershire sauce, Dijon mustard, and chilli flakes.
Transfer the potato and chorizo mixture into a foil tray or heatproof dish.
Pour over half of the BBQ glaze and toss gently.
Scatter over the cheddar and mozzarella.
Return to the air fryer at 180°C for 4–5 minutes until the cheese is bubbling and lightly browned.
Finish with the remaining BBQ glaze, spring onions, parsley, jalapeños, or garlic aioli if using.
Serve immediately while the cheese is molten and the chorizo is still sizzling.