Crispy roasted potatoes cook perfectly in air pressure cookers. Fast air circulation mimics the effect of deep frying, but without excessive oil.
While some people are still skeptical about using this energy-efficient appliance to make crispy fries, Phillips Airfryer chef Martin Senders’ method guarantees excellent results.
He told Express.co.uk: “There’s no denying that potatoes – whether they’re roast, crinkle cut or potato – work brilliantly in the air fryer. However, there’s no reason you can’t improve on a classic.
”From indulgent loaded fries to crisp roast potatoes, there are dozens of ways to choose the flavor of your favorite side dish. Philips air fryers feature our patented RapidAir technology that optimizes heat circulation – delivering crispy, tender and evenly cooked results every time.”
Martin swears by a three-step method for the ultimate crispiness of his homemade toasted pastries.
His first rule is to always fry the potatoes after cutting them. Martin said: “Be sure to give them a quick pat on a dry paper towel or paper towel to get them as dry as possible. This will help remove moisture and pave the way for an extra crispy exterior with a heavenly fluffy interior.”
Another tip that you should try with air-frying roasts is to prepare them in smaller quantities. Although not ideal for large numbers of people, it is possible to keep the spuds warm while cooking other batches if necessary.
“Overfilling the griddle box can be tempting when you’re hungry, but it can prevent air circulation and your roast from turning flat to crispy,” Martin warned.
In cases where large groups had to be served, the chef suggested placing the potatoes in a cross or grid pattern in the air fryer. He claimed that “this allows the hot air to fully circulate around them, resulting in a deliciously crispy exterior.”
Roasted potatoes with thyme in an air pressure cooker recipe
Ingredients
1 kg of Franceline potatoes
One teaspoon of thyme, fresh
One teaspoon of fresh rosemary
Four tablespoons of olive oil
Three cloves of garlic
a pinch of pepper
a pinch of Himalayan salt
Method
First, slice the potatoes very thinly, but keep the potato in the form of a potato. Finely chop the thyme and rosemary and mix with the olive oil and crushed, minced garlic.
Brush the potatoes with oil and herbs and sprinkle generously with pepper and Himalayan salt. Now place the potatoes in the basket of the air cooker.
Bake steaks at 180 degrees for 25 minutes, shaking the basket several times during cooking. Serve straight from the fryer.
