AIR-FRYER FRIES
Crispy air-fried potatoes with all the crunch but none of the extra calories and fat. Serve with desired dipping sauce.
Provided by Juliana Hale
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Cover potatoes with water and let soak for 30 minutes. Drain and pat dry with paper towels. Drizzle with oil; toss to coat.
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Arrange potatoes in a double layer in the fryer basket. Cook, tossing every 5 minutes, until golden brown, 15 to 20 minutes. Sprinkle with salt and desired seasoning.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 19.8 g, Fat 1.2 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 152.2 mg, Sugar 0.9 g
AIR FRYER POMMES FRITES
This recipe will give you a savory snack in just a few minutes. With some simple preparation, you will have a restaurant-quality side that is sure to become a favorite amongst your friends and family.
Provided by Katie Clark
Categories Air Fryer
Time 20m
Number Of Ingredients 8
Steps:
- 1. Preheat the air fryer to 380°F 2. Remove the French Fries from the bag and empty into a medium to large bowl 3. Pour 1 teaspoon olive oil over the top of the French Fries and toss the fries to coat them with the oil, then sprinkle with salt 4. Place an even layer of fries into the air fryer tray 5. Cook the fries at 380°F for 10 minutes 6. While the fries are cooking, make your seasoning mixture by combining grated parmesan cheese, shredded parmesan cheese, minced garlic, cajun seasoning, parsley, and kosher salt in a bowl 7. When the fries are finished cooking, remove the fries and place on a lined baking sheet 8. Sprinkle your seasoning mixture over the top of the fries 9. Use a spatula or tongs to serve 10. Enjoy!!!
Nutrition Facts : Calories 174 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 730 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
AIR-FRYER STEAK FRITES
The French bistro inspired meal comes together in less than a half an hour with the help of a quick cooking air fryer. A perfectly seared, medium rare steak in 12 minutes? Yes please!
Provided by Khalil Hymore
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a 6-quart air fryer to 400˚ F. Season the steaks with salt and pepper. Spray the air-fryer basket and grate insert with cooking spray and place the steaks in the basket. Cook the steaks until browned, 4 to 6 minutes; flip and cook 4 to 6 more minutes for medium rare. Transfer the steaks to a cutting board and tent with foil to keep warm. Wipe the air-fryer basket clean with a paper towel.
- Reheat the air fryer to 400˚ F. Add the French fries to the air-fryer basket and cook until golden and crisp, 10 to 12 minutes. Season with salt.
- Meanwhile, whisk together the olive oil, vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Add the frisée and toss well to coat.
- Slice the steaks and divide among plates along with the fries and salad. Sprinkle the steak and salad with chives and serve with ketchup and mayonnaise.
Nutrition Facts : Calories 600, Fat 37 grams, SaturatedFat 10 grams, Cholesterol 101 milligrams, Sodium 605 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 39 grams, Sugar 2 grams
POMMES FRITES
Steps:
- Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
- Preheat a deep pot of oil to 325 degrees F.
- For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
- Raise the temperature of the oil to 375 degrees F.
- For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
- Serve with favorite dipping sauce.
- Mix all ingredients together.
- Mix all ingredients together
POMMES FRITES (DISNEYLAND COPYCAT)
Steps:
- Cut up your potatoes into thin slices and rinse them in cold water.
- Preheat oil on the stove or in your deep fryer to 325 degrees.
- Add your fries to the oil once it's hot, and let cook for 5 minutes or until they're slightly crispy, but not quite done.
- Remove from the oil and set on a paper towel. Let them cool down for at least 20 minutes.
- Heat your oil to 350 degrees, and add the fries back in. Cook for an additional 5-7 minutes, or until they're golden brown. Remove them and set on a paper towel to dry. Sprinkle with sea salt.
Nutrition Facts : Calories 210 kcal, Carbohydrate 48 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 1757 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
POMMES FRITES
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Peel potatoes if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
- Heat oil in a large saucepan (at least 5 quarts) to 325 degrees. Remove potatoes from water; dry very well with paper towels. Add potatoes in batches to oil; blanch for 2 minutes (potatoes will not take on any color). Drain well; transfer to pans lined with paper towels to cool completely.
- Raise heat of oil to 375 degrees. Heat oven to 250 degrees. Add potatoes to oil in batches; fry until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.
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