How To Make Dishes In Air Fryer, One Pan Meal, Air Fryer Dinner Recipes, Air Fryer Lunch Recipes
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Recipes in this Video
2 recipes
Ingredients
- ●4 large russet potatoes
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●1/4 teaspoon paprika
- ●1/4 teaspoon black pepper
Instructions
- 1Wash and peel the russet potatoes.
- 2Slice the potatoes thinly using a mandoline or a sharp knife, aiming for about 1/8 inch thickness.
- 3Soak the potato slices in cold water for at least 30 minutes to remove excess starch.
- 4Drain the potato slices and pat them dry with a clean kitchen towel.
- 5In a large bowl, toss the potato slices with olive oil, salt, garlic powder, onion powder, paprika, and black pepper until evenly coated.
- 6Preheat the air fryer to 375°F (190°C).
- 7Arrange the potato slices in a single layer in the air fryer basket, making sure they are not overlapping.
- 8Air fry the potato slices for 15-20 minutes, shaking the basket halfway through, until they are golden brown and crispy.
- 9Remove the chips from the air fryer and let them cool on a wire rack to maintain crispiness.
- 10Repeat the process with any remaining potato slices.
Equipment
mandolineair fryerlarge bowlwire rack
Ingredients
- ●2 medium eggplants, diced
- ●3 medium potatoes, diced
- ●1 large onion, chopped
- ●3 cloves garlic, minced
- ●1 can (14 oz) diced tomatoes
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1 cup vegetable broth
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add diced eggplants and potatoes to the pot, stirring well to combine.
- 5Sprinkle in cumin, paprika, turmeric, salt, and black pepper, mixing thoroughly.
- 6Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer.
- 7Cover the pot and let it cook for about 25-30 minutes, or until the potatoes and eggplants are tender.
- 8Stir occasionally to prevent sticking, adding more broth if necessary.
- 9Once cooked, remove from heat and stir in fresh parsley before serving.
Equipment
large potcutting boardknifespatula
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