You’ll Need
For the Potato Wedges
800g Maris Piper potatoes, cut into thick wedges
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
Carolina Mustard Dressing
3 tbsp mayonnaise
2 tbsp wholegrain mustard
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
½ tsp garlic powder
½ tsp smoked paprika
Freshly cracked black pepper
To Finish
5 rashers smoked streaky bacon, cooked until crisp and chopped
2 celery sticks, finely diced
1 small red onion, thinly sliced
2 tbsp quick pickled gherkins, diced
2 spring onions, sliced
Fresh parsley, chopped
Optional but dangerous
Crispy fried onions
Jalapeño slices
Extra crispy bacon
Hot honey drizzle
Crumbled blue cheese
Method
Preheat your air fryer to 200°C.
Toss the potato wedges with the olive oil, smoked paprika, garlic powder, sea salt and cracked black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes, until deeply golden and crispy.
While the wedges cook, whisk together the mayonnaise, wholegrain mustard, Dijon mustard, apple cider
vinegar, honey, garlic powder, smoked paprika and black pepper until smooth.
Allow the wedges to cool for 5–10 minutes so they stay crisp while still being warm.
Transfer the wedges to a large bowl.
Add the crispy bacon, celery, red onion, diced gherkins and spring onions.
Spoon over the mustard dressing and gently toss until everything is lightly coated without losing the crisp
edges.
Scatter over the fresh parsley.
Finish with crispy onions, jalapeños, blue cheese or a drizzle of hot honey if using.
Serve warm alongside pulled pork, brisket, smoked sausages, ribs or grilled chicken.