Currywurst

Prep all ingredients per the instructions above. Preheat the air fryer to 400°F (200°C). Preheat the oven to 400°F (200°C).

Make the Rooibos Iced Tea: Bring 2 cups of water to a boil, steep the Rooibos tea bags for 5–7 minutes, remove tea bags, sweeten to taste, and chill. Serve over ice.

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.

Place the bratwurst on a baking sheet and bake until they reach an internal temperature of 155°F (68°C). Then slice.

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.

Pour the curry sauce over the sliced bratwurst and toss until evenly coated.

Serve the currywurst with French fries and rooibos iced tea.