Crispy, flavorful, and low in sodium, these heart-healthy Air Fryer Bang Bang Potatoes are perfect as a healthy appetizer or side dish! Diabetic-friendly and low in cholesterol, this recipe combines bold seasonings with a spicy, creamy sauce for a side dish that’s as delicious as it is nutritious. So forget about needing a deep fryer and adding any extra salt, and prepare your taste buds for a crowd-pleasing potato dish!
Don't have an air fryer? You can easily make these crispy Bang Bang Potatoes in the oven!
Getting ready for a party? Take a look at more of our heart-healthy appetizer recipes! We'll share the secret to making them perfectly crispy every time.
This recipe uses heart-healthy cooking methods and ingredients to deliver a delicious side dish without excess sodium or unhealthy fats. By air frying instead of deep frying, we significantly reduce the overall oil needed. The sauce is also lightened up by using nonfat Greek yogurt as a creamy, protein-rich base.
Soggy potatoes are usually caused by excess moisture or overcrowding the air fryer. Ensure you pat the parboiled potatoes completely dry and cook them in a single layer, in small batches if needed, to allow hot air to circulate and crisp up all sides.
Yes, you can, but parboiling them first (as this recipe does) helps guarantee a fluffy, fully-cooked interior and an extra-crispy exterior. If using raw potatoes, you may need to cook them longer at a slightly lower initial temperature before crisping them at 400°F.
Our healthy bang bang sauce is made from a simple blend of nonfat plain Greek yogurt, sriracha for heat, and a touch of honey for sweetness. This creates a creamy, spicy sauce without the high fat and sodium of traditional versions.
Recipe yields 6 servings
In a small mixing bowl, add the yogurt, sriracha and maple syrup and stir to combine. Set aside and refrigerate until ready to serve.
Arrange a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper and lightly grease with nonstick cooking spray; set aside. Preheat air fryer to 400°F.
In a medium pot, add 2 quarts of water and ½ teaspoon baking soda; bring to a rolling boil. Add potatoes and cook until barely fork-tender, about 10 to 12 minutes (Note: Be careful not to overcook them).
Drain parboiled potatoes in colander and return to pot. Shake potatoes around a few times so they become rough on the exterior and to help any excess water evaporate.
In a large mixing bowl, whisk together olive oil, cornstarch, Italian seasoning, garlic powder, paprika, black pepper, onion powder and salt. Transfer potatoes to bowl with cornstarch slurry and toss to coat well.
Lightly grease the air fryer basket with nonstick cooking spray. In two or three small batches, place the potatoes in a single layer inside the basket and cook for 22 to 25 minutes, until golden brown and crispy on the outside and light and fluffy on the inside.
When the potatoes are done cooking, transfer to a serving dish, drizzle with Bang Bang Sauce and garnish with sliced green onion.