I was trying to find a nice compliment for some scampi, so I decided on making some paprika flavoured chips. This is a really simple recipe, and a great air fryer treat.
- Russet Potato 1 large or 2 medium (about 12 ounces peeled)
- Olive Oil 1 1/3 Tbs
- Salt to taste (I used about a tsp)
- Smokey Paprika 1 tsp
Peel the potato and cut into “chunky chip” (thick fries) size pieces. Place in a bowl of cold water for about 10 minutes to remove excess starch. Drain and pat dry on kitchen paper. Pour oil into a large bowl and add the potatoes. Roll potato pieces until coated nicely. Then sprinkle with the paprika and salt and all sides. Using and air fryer set for just under full heat, and time for 15 minutes. Place the chips into the basket, and wait for the fryer to do its thing. That’s all there is to it.
If an air fryer isn’t your thing, it can work in the oven at 200C for 20 minutes. My wife used to parboil the potato slices first, when doing the oven method. I prefer the air fryer method.
I mentioned in my post on Baked Potatoes that I would use the surplus potatoes for other recipes. One of my favourite weekend breakfast options is simple fried potatoes. These are made with left over potato, whether baked or boiled, and makes a nice savoury addition.
- Potatoes 1-2 precooked
- Onion 1 medium
- Butter 25 grams/ 5 tsp
- Salt to taste
- Pepper to taste
Peel and slice the onion into thin (1/8 – 1/4 inch) slices. Then cut the pre-cooked potatoes into slices of a similar thickness. In a frying pan, melt 1/2 of the butter at medium high heat. When it begins to bubble add the onion slices and slightly sprinkle with salt. Stir frequently so it does not burn. When the onions begin to separate and caramelise (approximately 10 minutes) add the remaining butter and the potato slices. Deduce to medium heat and allow bottoms to brown slightly before flipping (stir sooner if onions begin to over darken). Work the potatoes and onions to insure even browning. Add a small amount of black pepper during the final stirs. Dish onto plates and season to taste.
It’s Foodie Friday, and day 11 of my lock-down. Keeping with the wisest course of action in the situation, I have been working my way through my “fresh” stores, before going on to my drieds and tins. As I had several good sized potatoes at hand I have gone for a simple bake. One eaten hot, and the others cooked for use in the next day or two (no need to run the oven for one potato).
- Potatoes 3-4 (Russet works well)
- Olive Oil (I use garlic infused) splash
- Sea Salt to taste
Preheat the oven to 375 F/ 190 C. Wash the potatoes and pat dry. Then make a cut with a sharp knife lengthwise on the top of each potato. Place each potato in the centre of a square of foil large enough to wrap the entire potato. Splash a small amount of oil onto each potato and gently work it onto the skin. Wrap the potatoes thoroughly and place in the oven for 60 to 75 minutes. Potatoes are done when a skewer or sharp knife can is able to pierce the potato meeting little or no resistance. Remove and let stand five minutes before serving with butter, or your favourite toppings.