Air fryer is the secret for best homemade french fries
Ready for fast foodstyle french fries in the comfort of your own home, no deep-frying required? Yeah, you are. Thanks to the air fryer, it’s never been easier to turn a humble spud into crispy-on-theoutside, creamy-on-theinside fries — and you only need 15 minutes and one teaspoon of oil. Here’s how it’s done.
The key to evenly browned and crispy fries is spreading them in a single layer in your air fryer basket. It’s no big deal if they’re touching, but avoid stacking them, which will prevent the hot air in the fryer from evenly crisping all the edges. If you want to make more fries than what will fit in a single layer, transfer the first batch to a sheet tray and keep them warm in a 200 degree oven. Repeat with as many batches as you’d like.
When it comes to seasonings, you can keep it simple with salt and pepper or go bold: Paprika, onion powder, garlic powder, dried oregano and cayenne are all great options.
I have been craving a crusty, creamy pot pie but frankly was too lethargic to prepare the many steps of this classic American recipe. When I couldn’t find a restaurant serving it for carryout, I decided to streamline the stages of an older recipe.
I happened to have a cooked turkey breast in my fridge and puff pastry in my freezer. From there, it was just figuring out how to skip unnecessary steps from my earlier recipe. You’ll find you need an ovenproof deep skillet or frying pan and a medium bowl. That’s all. If you want to make this recipe truly simple, chop up the poultry and vegetables before you start.
A friend of mine always adds sherry to her recipe so I tried it. I loved the extra depth of flavor the sherry adds. I only had 4-inch squares of frozen
puff pastry, so I cut them into different shapes and placed them on the filling strategically. That way the bubbly filling could peek out for a rustic touch. Parmesan cheese adds a cheesy, golden crust.