Please note, this is not a sponsored post. But, if Phillips wants to send me some attachments or ingredients to try more recipes, I wouldn’t stop them, and of course, I’d tell you all about it!
I was delighted to receive a used air fryer as a gift recently. I like fried foods, but don’t eat fried food all that much anymore. However, some things just taste better fried. I’ve been interested in air-frying for about a year or so, but hadn’t had a chance to try it out.
As I understand it, Air-Frying seems to mostly operate on convection, though it can produce a crisp as well. To test it out, I tried a recipe straight from the source: Crispy Potato Skin Wedges, from pg.4 of the Avance Recipes book.
To make a long story short, I wasn’t entirely enamoured with how this particular recipe turned out, but I am going to give the fryer a few more trials. I had made some modifications to the recipe, which may have contributed to the less-than-desireable results. In the process of taste-testing the results, I also discovered that there is also one ingredient that I needed to modify, but didn’t.
- After boiling, cooling, & dicing: coating the wedges with oil and seasonings
- After air frying
I used olive oil because I don’t have any canola oil & I thought olive would taste better.
I used Eastern potatoes because they were on sale, and the Russet potatoes were regular price: In retrospect, I think the Russets would have been better for producing a crisp, since they have thicker skins.
This recipe uses 1 1/2 teaspoons of paprika: I like paprika, I’ve had it before. But 1 1/2 teaspoons is just too much for my system. The fries tasted good, but paprika is a laxative. It can cause nausea and heartburn as well… not things I need in my life.
Next time, I will either cut back on the paprika, have them plain, or give Mrs. Dash a try.
Thoughts on using the fryer:
It was very easy to use. Most of the work is in the prep. The oil went on the food, not in the fryer. All I had to do after pre-heating was drop the potatoes into the basket & set the temp & timer.
Pre-heating only takes 3 minutes. The prep time was longer, so I ended up setting & re-setting the timer several times. Next time, I will set the pre-heat timer for longer.
On the analog model, you basically have to wait the pre-heat timer out if you finish prep beforehand. You can’t force the dial like you can with tabletop analog timers.
You should know the machine gets very hot. It heated up my kitchen, which was fine on a cool day, but important to note for warmer days.
I used an extra large trivet to sit the machine on to protect the counter-top.
Thoughts on the results:
The fries did taste good, but they seemed under-done in the center, and not crispy enough on the outside. Since it is the crispyness that I am interested in, I plan to try different approaches to see if this is my error, or the limitations of the machine.