Currywurst

Preheat the air fryer to 400°F (200°C).

Scrub the russet potatoes and cut them into thin, uniform strips. Soak in cold water for a few minutes, then drain and pat dry thoroughly.

In a bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

Place the potatoes in the air fryer basket and cook at 400°F (200°C) for 20 minutes, shaking halfway through, until golden and crispy.

Preheat the oven to 400°F (200°C).

Place the bratwurst on a baking sheet and bake until they reach an internal temperature of 165°F (74°C) for safe consumption.

To make the Iced Ginger Tea: Bring water to a simmer in a small pot (not boiling). Remove from heat and steep the ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste and stir. Refrigerate to cool. Serve over ice.

While the bratwurst cook, heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in the curry powder, paprika, cayenne, salt, and pepper. Cook for 2 minutes to toast the spices.

Add the ketchup and water, stirring to combine. Let the sauce simmer on low for 5–7 minutes, stirring occasionally.

Once the bratwurst are fully cooked, slice them into bite-sized pieces.

Serve the currywurst with French fries and ginger iced tea.