Good evening everyone,
It’s just the husband unit and I for dinner tonight, so we’re having some light appie types of food inspired by “what’s in the fridge?”. That and it’s really hot out so I don’t want to spend a day working at the stove… so salt and vinegar air roasted potatoes, cream cheese stuffed mushrooms caps, some steamed broccoli and bruschetta with guacemole, it is!
Bonus, I have a new air fryer that I’ve been itching to try out and the potatoes and mushrooms are perfect for the purpose! To add to the experimentation, I read about a method of making “crunchy” potatoes in an air fryer, so we’re going to try it out!
Salt and Vinegar Air Roasted Potatoes
5 medium sized potatoes, well scrubbed
1 teaspoon olive oil
Salt, to taste
Vinegar, to taste
Dry off the potatoes and slice them into 1/4″ slices. You can remove the skins if you like but we leave them on. Soak the potato slices in cool water for 10 minutes. Drain the potatoes well.
Bring a pot of water to boil. If you are going to bake your potatoes in a traditional oven, preheat the oven to 400F. Boil the potato slices for 3 or 4 minutes only. Remove from heat and drain. Allow them to cool until cool enough to handle.
Drizzle 1 olive oil over the potatoes and using your hands, coat the potato slices with the oil.
If using the air fryer, layer the slices in the bottom of the air fryer and cook on 400F for 20 minutes. Otherwise, bake in preheated oven for 20 minutes. Either way, stir the slices halfway through to ensure even cooking.
While the baked potatoes are still hot, sprinkle to taste with vinegar and salt.
The parboiling does indeed produce a crispy potato. In a future recipe, I’ll test whether this result is actually from parboiling or from the airfrying.
That’s it! Easy!
Until next time,
Peace and love,