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1 . Cut potatoes into ¼-inch-thick (0 .6 cm) pieces, about 4 inches
(10 cm) long . Soak in a bowl of cold water for a minimum of
30 minutes and up to overnight .
2 . While the potatoes are soaking, prepare the Aioli: Grate the garlic
into the work bowl of a food processor fitted with the metal chopping
blade . Add the egg yolk, lemon juice, mustard, and salt and pulse
to combine . With the machine running, drizzle the oils, very slowly,
through the feed tube so that an emulsion forms . Continue to
process until all the oil has been incorporated . The mixture may be
quite thick . For a thinner, more spreadable consistency, process in
2 or more teaspoons (10 ml) of water at the end . Taste and adjust
seasoning as desired .
3 . Drain and rinse potatoes; thoroughly pat dry with paper towels or
a clean dish towel .
4 . Place the AirFryer Basket onto the Baking Pan and spray well with
nonstick cooking spray . Put the dried potatoes into the basket . Spray
with olive oil . Sprinkle with salt and toss . Spread into an even layer .
5 . Put the potatoes into the oven and set to AirFry at 400°F (200°C) .
AirFry, tossing occasionally, until desired crispness is achieved,
about 15 minutes .
6 . When French fries are done, transfer to a serving bowl . Garnish with
chopped parsley if desired . Serve immediately with Aioli for dipping .
Nutritional information per serving of Air Frites (based on 3 servings):
Calories 138 (10% from fat) • carb. 27g • pro. 4g • fat 2g • sat. fat 0g
chol. 0mg • sod. 389mg • calc. 0mg • fiber 2g
Nutritional information per serving of Aioli (based on 1 tablespoon [15 ml]):
Calories 99 (97% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g
chol. 23mg • sod. 17mg • calc. 0mg • fiber 0g
Sweet Treats
Blueberry Crumble
A quick and simple dessert . Be sure to cool slightly
to allow the filling to set up a bit prior to serving .
Makes 6 servings
Filling:
¼
cup (60 ml) granulated sugar
¼
cup (60 ml) packed light brown sugar
1
tablespoon (15 ml) tapioca starch
¼
teaspoon (1 ml) kosher salt
Pinch ground cinnamon
Pinch ground ginger
¼
teaspoon (1 ml) pure vanilla extract
4
cups (1 L) fresh blueberries
Topping:
¾
cup (175 ml) unbleached, all-purpose flour
½
cup (125 ml) rolled oats (not quick cooking)
½
cup (125 ml) packed light brown sugar
¼
teaspoon (1 ml) ground cinnamon
¼
teaspoon (1 ml) kosher salt
6
tablespoons (90 ml) unsalted butter, cold and cubed
1 . Preheat the AirFryer to 325°F (160°C) on Bake .
2 . Prepare the filling . Put the sugars, starch, salt, and spices in a medium
mixing bowl, and whisk to combine . Add the vanilla extract and
blueberries and stir until blueberries are well coated . Using a large
fork, or a potato masher, mash the blueberries until about half have
burst open; reserve .
3 . Put all of the topping ingredients, except for the butter, in a separate
medium mixing bowl . Whisk to combine . Add the butter and, using
your fingers, combine until large crumbs form . (Alternatively, this
topping can be made using a Cuisinart
®
Food Processor fitted with
the chopping blade . Put all dry ingredients in the work bowl fitted
with the chopping blade . Pulse to combine . Add the butter and
pulse until large clumps have formed .)
