Yesterday was Thursday, Thursday, today is Fry-day, Fry-day. Rebecca Black was really excited about Friday’s in 2011 FYI.
Potatoes are not the enemy you guys. It’s all of the delicious things we place atop them and mix in with them. And please do not mistake, I am very pro-loaded potato in any form. However, my jeans are not. So today it’s basic and always delicious Fries de France. Air fried. #becausehealthier
This Titan Potato Peeler is the best potato peeler, far superior to all other potato peelers, kitchen essential
Peel ’em and chop ’em like so. Or not like so. Maybe you’re more of a steak fry kind of gal or fellow. Or you know maybe you’re a wedge. Or a home fry. None of my business, you do you and I’ll do me and we’ll all be happy because: fries.
Rinse and soak. Optimally, one would prep fries in the morning and let them soak in water all day. But today I’m ill prepared so a quick soak will do. Soaking fries gives you dat real nice crisp.
I’m doing a Ten Day Shred right now which prohibits alcohol. But whoever came up with these Shred guidelines must have forgotten that red wine contains a polyphenol called resveratrol which helps to protect the linings of blood vessels. #redwineshred
SO while the fries soak I’m drinking wine solely for the cardiovascular benefits.
Drain and dry. I use a clean towel for this part, wet fries = soggy fries = unimpressed kids and husband
Roll ’em and let them dry for a few minutes
This is the part where I tell you to buy an Air Fryer. Simply Life Changing.
Insert fries into air fryer basket and spray with olive oil. Spraying rather than tossing helps with the crisp factor.
Pink Himalayan sea salt up next. Thanks for the salt dish, Ree Drummond!
I grind a bunch of whole peppercorns in my Nutribullet so I have finely ground pepper on hand and don’t get carpal tunnel when I need a lot of it.
I also added some garlic powder and paprika, tossed, then let the air fryer work its magic
Patiently waiting, Vivi loves to “read” our USB case for our wedding photos
And, Boom. Air fried potatoes.
- 8 russet potatoes, peeled and cut into “fries”
- sea salt
- freshly ground black pepper
- garlic powder
- extra virgin olive oil
- peel potatoes
- cut into 1/4″ pieces or whatever ” pieces floats your boat
- rinse and soak in water for up to 8 hours
- drain, and pat fries dry (the dryer, the better!)
- Place fries in fryer basket, spray with EVOO (olive oil), season to taste, and toss in basket
- Cook fries for 15 minutes at 400 degrees
- Remove fryer basket and shake
- Cook fries for another 10 minutes at 400 degrees
- serve hot!