16
Potato Wedges with Crumbled Bacon
and Blue Cheese
Top these with a fried egg for the ultimate breakfast.
Makes 3 to 4 servings
5
slices bacon
1
pound (454 g) russet potatoes, scrubbed
Olive oil, for spraying
½
teaspoon (2.5 ml) kosher salt
3
tablespoons (45 ml) crumbled blue cheese
1. Place the AirFryer Basket onto the Baking Pan. Put bacon slices
into the basket. Put the assembled pan into rack Position 2. Set to
AirFry at 400°F (200°C) for 10 minutes. Cook until bacon is browned
and crispy. Reserve.
2. While bacon is air-frying, slice potatoes into eighths. When bacon is
ready, transfer to a serving plate.
3. Put potato wedges into the basket. Spray liberally and evenly with
oil. Sprinkle with salt and toss. Spread into a single layer.
4. Put the assembled pan into rack Position 2. Set to AirFry at 400°F
(200°C) for 15 minutes, and cook until potatoes are golden and
crispy. While potatoes are air-frying, crumble bacon.
5. Once potatoes are done, sprinkle with bacon and crumbled blue
cheese. Bake at 400°F (200°C) for 2 minutes, or until cheese is
slightly melted. Serve immediately.
Nutritional information per serving (based on 4 servings):
Calories 208 (45% from fat) • carb. 20g • pro. 9g • fat 1g • sat. fat 4g • chol. 23mg
sod. 764mg • calc. 42mg • fiber 1g
Shrimp Diablo
Adjust the spice in the sauce to taste by adjusting the amount of
crushed red pepper. Remember to start with less than you think–you
can always add more!
Makes 4 to 5 first-course servings
¼
cup (60 ml) extra virgin olive oil
2
garlic cloves, smashed
1½ to 2 teaspoons (7.5 to 10 ml) crushed red pepper
1
can (28 ounces [794 g]) whole plum tomatoes,
roughly chopped
2¼
teaspoons (11 ml) kosher salt, divided
1
pound (454 g) large shrimp (about 16), peeled,
cleaned and rinsed
¼
cup (60 ml) white rice flour
Olive oil for spraying
Crusty bread, for dipping
1. Put the olive oil, garlic and red pepper into a medium saucepan
over medium-low heat. Gently simmer until fragrant, about 5 to
10 minutes. Be careful not to have the heat too high or the garlic
will burn.
2. Add the tomatoes and increase the heat so the mixture comes to
a rolling simmer. Simmer until sauce is reduced by half, about
30 minutes. Once reduced, stir in ¾ teaspoon (3.75 ml) of the salt.
There should be about 21/2 cups (625 ml) of sauce.
3. Once the sauce is ready, dry the cleaned shrimp really well. Sprinkle
evenly with the remaining salt. Lightly coat the shrimp with rice flour.
4. Place the AirFryer Basket onto the Baking Pan. Put the floured
shrimp into the basket and spray liberally with olive oil. Put the
assembled pan into rack Position 2. Set oven to AirFry at 375°F
(190°C) for 10 minutes. Cook until shrimp are evenly golden and
crispy.
