Air fryer is the secret for best fries
Ready for fast food-style 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-onthe-outside, creamy-on-the-inside 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.
But don’t stop there! Here are a few of my favorite ways to serve the cooked fries. Greek-inspired: Toss with grated garlic and freshly squeezed lemon juice. Cacio e pepe: Shower with grated Parmesan and freshly ground black pepper. All the dips: Serve with ketchup, ranch, BBQ sauce and garlicky tzatziki. Extra cheesy: Top with shredded cheese and broil until melted.
Air fryer french fries
Makes: 2 servings
1 large russet potato (about 8 ounces) 1 teaspoon canola or vegetable oil
½ teaspoon kosher salt
½ teaspoon garlic powder
Freshly ground black pepper Cooking spray
1. Heat an air fryer to 375 degrees. Meanwhile, wash 1 large russet potato and dry well. Peel if desired. Cut lengthwise into ¼-inch-thick planks. Stack a few planks and cut lengthwise again into ¼-inch-thick matchsticks and repeat as needed.
2. Transfer the fries to a large bowl. Add 1 teaspoon canola oil, ½ teaspoon kosher salt, ½ teaspoon garlic powder, season with black pepper and toss to combine.
3. Lightly coat the air fryer basket with cooking spray. Place a single layer of fries in the basket (they can be touching but should not be stacked). Air fry for 7 minutes. Use tongs to flip the fries. Air fry until golden brown and crispy, about 7 minutes more.
4. Remove from the basket. Repeat air frying any remaining fries as needed and serve immediately.
Makes: 4 to 6 servings
8 tablespoons (½ cup) unsalted butter 2 leeks, white part and light green part only, cleaned and finely chopped
½ pound mushrooms, any combination of cremini, shiitake and chanterelles, cut into large dice
1 cup frozen petit pois, defrosted
¾ pound or 2 cups (2-inch) chunks of skinless cooked chicken or turkey breast 2 tablespoons olive oil
2 medium carrots peeled and cut into ½-inch pieces
½ pound Yukon Gold potatoes, peeled and cut into ½-inch dice
1 cup pearl frozen pearl onions, defrosted 6 tablespoons all-purpose flour
3 ½ cups extra-rich turkey or chicken stock
½ cup sherry or marsala
Salt and white pepper, to taste Smoked paprika, to taste
3 tablespoons finely chopped parsley
1 large sheet of frozen puff pastry, (8 ½ inches to 14 inches), defrosted
1 large egg, beaten
2 tablespoons freshly grated Parmesan cheese
1. In an 11-inch ovenproof deep skillet or cast-iron skillet melt 2 tablespoons of butter on medium heat. Add the leeks and saute for about 4 minutes or until nicely softened.
2. Add the mushrooms and saute for 3 more minutes or until softened. Transfer the leeks
and mushrooms along with the cooking juices to a medium bowl. Add the peas and turkey or chicken chunks to the vegetables and reserve.
3. Add the olive oil to the skillet on mediumhigh heat and saute the carrots and potatoes for about 5 minutes or until slightly softened, stirring occasionally. Transfer to the bowl with cooked vegetables. Add the defrosted onions. Mix and reserve.
4. Melt the remaining 6 tablespoons of butter to the skillet on medium heat. Sprinkle in the flour and cook, stirring constantly for 3 minutes. Slowly add the stock and sherry or marsala, salt and pepper, dash of smoked paprika and whisk the sauce until it is thickened and smooth, about 3 more minutes. Add the cooked vegetables and poultry mixture along with the parsley and mix well. Taste for seasoning.
5. Preheat the oven to 400 F. If necessary, roll out the pastry on a lightly floured surface to a 10 by 14-inch rectangle. Cut the pieces of pastry to fit the diameter of the dish. I like to place a few different sizes on top to create a rustic look. Brush the rim of the dish with water. Place the pastry pieces on top of the filling allowing some filling to show. Make a few slashes in the pastry and bake on a sheet pan for 40-45 minute or until golden brown and bubbling.
6. Sprinkle the Parmesan cheese on the last 15 minutes of baking time to brown the crust. Remove from the oven and let sit for 10 minutes. Serve.