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1 . Place the Grill/Griddle Plate onto the Baking Pan, with the Grill side
facing up . Place into the oven in the lower rack position . Set to Grill
at 450°F and preheat for at least 10 minutes .
2 . While the Grill is preheating, toss the sliced shallots with 1/2 teaspoon
olive oil and pinch of salt . Brush both sides of the watermelon slices
with 1 teaspoon of the olive oil .
3 . Once preheated, add the shallots to the grill plate and cook until
golden and frizzled, for about 3 to 4 minutes . Remove and reserve .
4 . Add the watermelon to the grill and cook about 4 to 5 minutes per
side . Watermelon should still be cold and crunchy on the inside .
Remove the watermelon from the oven and cut into 11/2-inch chunks
toss with the sliced mint leaves .
5 . Arrange a platter with the baby arugula . Top with the warm
watermelon chunks and grilled shallots . Evenly scatter the crumbled
feta on top . Drizzle with the vinegar and remaining 2 teaspoons olive
oil . Serve immediately .
Nutritional information per serving (based on 4 servings):
Calories 128 (39% from fat) • carb. 18g • pro. 3g • fat 6g • sat. fat 2g
chol. 6mg • sod. 85mg • calc. 69mg • fiber 1g
Hasselback Potatoes
We are not sure which is better, the impressive presentation or
the maximum crunch that this fun potato side dish provides .
Makes 4 servings
Nonstick cooking spray
4
russet potatoes (about 6 to 8 ounces each)
2
teaspoons olive oil
¾
teaspoon kosher salt
2
tablespoons unsalted butter, melted
1
small garlic clove, finely chopped
1 . Place the AirFryer Basket onto the Baking Pan and coat with non-
stick cooking spray . Reserve .
2 . Carefully cut each potato, by creating thin, evenly spaced
(about
1
/
8
-inch apart) slices along the wider, flat surface of the
potato . Slice about ¾ of the way down the potato without slicing
completely through . Drizzle with the oil and sprinkle the salt evenly
into the cuts of the potatoes .
3 . Place potatoes onto the prepared basket and place into the oven in
the upper rack position . Set to AirFry at 375°F . After about 40 min-
utes the slices will begin to open up .
4 . While the potatoes are cooking, combine the melted butter together
with the chopped garlic . After the potatoes have been cooking for
about 30 to 40 minutes, remove from oven and evenly brush the gar-
lic butter into all of the open crevices of the potato .
5 . Return to the oven and increase the temperature to 400°F . Continue
to cook until potatoes become super crisp and browned, about an
additional 20 to 30 minutes .
6 . Serve immediately .
Nutritional information per serving (based on 4 servings):
Calories 239 (29% from fat) • carb. 39g • pro. 5g • fat 8 • sat. fat 4g
chol. 15mg • sod. 453mg • calc. 29mg • fiber 3g
Sweet Potato Fries
These tasty fries are a more nutritious
alternative to regular French fries .
Makes 2 to 3 Servings
Nonstick cooking spray
1
pound sweet potatoes (about 2 medium),
cut into ¼-inch-thick pieces, about 4 inches long
Olive oil, for spraying/brushing
