potatoes Archives - The Midnight Baker

Air Fryer Cajun Fries

Judith Hannemann — Sat, 17 Sep 2022 23:00:31 +0000

These air fryer Cajun fries can be a meal in itself.

Air Fryer Cajun Fries

In a word, these air fryer Cajun fries are awesome!

Even though they do require an extra cooking step, it’s pretty easy. Since they’re made from real raw potatoes and are cut a bit on the thick side, the extra step here is blanching them for a few minutes. If you’ve ever made french fries/chips from scratch you know you have to soak the cut potatoes for about 30 minutes in ice water. This leeches out some of the starch. I consider the blanching for a few minutes to be speedier but with the same result.

The Seasoning Mix

You have some choices with this Cajun seasoning mix. Any long-time readers will know I lost a lot of my taste for salt when my late husband had to follow a lower-sodium diet. Therefore I always go easy on salt; I did that here. My advice is to make the seasoning mix with my amount of salt. You can always add more to your taste on the finished product.

Another thing is the heat. This mix has cayenne pepper in it. You may notice that I have a pretty wide range of the amount. If you’re not into any heat, then use the lower amount. It won’t add much if any heat but you’ll still have the flavor. On the other hand if you like stuff with a good zing, use the larger amount–or more if you are so inclined.

Type Of Air Fryer

I made these in a basket-style air fryer. I prefer that configuration for several reasons. But I do see many folks have the oven style models. I believe the oven style–with the rotisserie–have a cylindrical basket that rotates on the rotisserie. You’d use that for making these fries. That would eliminate turning them using the racks and it will promote even cooking and browning.

The Recipe

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Air Fryer Cajun Fries

Make them as spicy as you like

Prep Time10

Cook Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: air fryer cajun fries, french fries in the air fryer, spicy seasoned fries

Servings: 4

Calories: 318kcal

Author: Judith Hannemann

Ingredients

2 large russet potatoes Maris piper in UK
1 tbs oil
1 tbs Cajun seasoning from recipe below

Cajun Seasoning:

1 tsp salt
1/8-1 tsp cayenne pepper depending on taste
1 tsp garlic powder
1 tsp paprika
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp onion powder
1 tsp pepper

Dipping Sauce:

1/2 cup mayonnaise
1 tbs Cajun seasoning
1 tsp Dijon mustard

US Customary - Metric

Instructions

Bring a pot of salted water to a boil. Peel potatoes and cut into wedges. Blanch the potatoes in the boiling salted water for 4 minutes; drain and rinse in cold water. Dry potatoes with paper towels.
Toss the potatoes with the oil and place them in the air fryer basket. Air fry for 25 minutes, shaking the basket a few times so the potatoes cook and brown evenly.
Mix all the seasoning ingredients in a small bowl. Sprinkle the potatoes with 1 tablespoon of the seasoning mix during the last 5 minutes of cook time. Shake well and you can give the potatoes a spritz of additional oil at this point.
For the dipping sauce, mix all the ingredients in a small bowl.

Video

Nutrition

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Basil And Roasted Pepper Stuffed Potatoes

Judith Hannemann — Sat, 23 Jul 2022 23:00:03 +0000

Basil and roasted pepper stuffed tomatoes are a great variation on twice-baked potatoes. Perfect for the air fryer!

Basil And Roasted Pepper Stuffed Potatoes

Here’s a new twist on twice-baked potatoes!

Everyone loves cheddar cheese and bacon varieties as well as sour cream and chives. These basil and roasted pepper stuffed potatoes are truly “thinking outside the box.” Since basil isn’t something you generally associate with potatoes, it makes for a different taste; and one that’s quite delicious too!

What’s even better here is that they can totally be made in your air fryer. That makes them a summer treat too since the air fryer does not heat the kitchen the way a big conventional oven does.

Roasted Peppers

If you happen to catch a good sale on red bell peppers, you may want to roast them yourself. I prefer to do this on my gas grill but they can be done in the oven as well.

Roasting them on the grill is pretty straightforward. Just rub them with some oil and pop them on the grill over high heat. Turn them so they get charred on all sides then pop them in a plastic storage bag, seal the bag and let them cool a bit. The skin will just slide off.

Doing them in the oven is the same procedure–roast at 425F/225C, turn them to char on all sides. Do the same as above with the bag.

However, if you don’t want to bother, these can be bought ready made. You’ll find them where the pickles and relish are in your store. Just make sure to drain them thoroughly before using in this recipe.

Cheese

I used cream cheese in these with great results, but if you want a more gourmet flair, you can use goat cheese.

Goat cheese is a bit sharper than cream cheese but it’s also more expensive. I choose to stick to the least expensive where I’m not sacrificing taste. Hence the cream cheese.

The Recipe

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Basil & Roasted Pepper Stuffed Potatoes

A different twist on twice-baked potatoes

Prep Time10

Cook Time1 5

Course: Side Dish

Cuisine: American

Keyword: air fryer baked potatoes, gourmet stuffed potatoes, twice-baked potatoes in the air fryer

Servings: 6

Calories: 164kcal

Author: Judith Hannemann

Ingredients

3 large baking potatoes like russet or Maris piper
2-3 tbs milk
1 tbs butter
Olive oil

Filling:

Potato flesh from baked potatoes
1/3 cup sliced roasted peppers drained
1/4 cup softened cream cheese or Goat cheese
2 tbs fresh basil chopped
Salt & pepper to taste

US Customary - Metric

Instructions

Scrub potatoes. Dry and pierce with a fork in several places. Rub with olive oil. Bake either in the oven or air fryer at 400F/200C for approximately 1 hour.
Let potatoes cool slightly so they can be handled. Cut each potato in half lengthwise and scoop out the flesh into a medium bowl.
Add the butter, cream cheese/goat cheese and milk and mash them. Add the roasted peppers and basil. Stir to combine well. Add salt and pepper if necessary.
Divide the filling into 6 equal portions and fill the empty potato skins.
To complete in the air fryer--air fry filled potatoes at 400F/200C until browned on the top; about 5 minutes.
For conventional oven--place potatoes on a baking sheet and broil on high until golden on the top; about 2 minutes.

Nutrition

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Diner Style Home Fries

Judith Hannemann — Tue, 21 Jun 2022 23:00:46 +0000

Diner style home fries are a real treat for a weekend breakfast.

Diner Style Home Fries–An American Classic

From coast to coast in the USA, diner style home fries are on the menu with any egg breakfasts in diners. There’s a good reason for this; they’re simply delicious.

Talking about simplicity, they’re very easy to make too. I’m willing to bet that almost all people have the ingredients you need on hand. No extra shopping or anything fancy. Do you have potatoes, onions and a few simple spices? You got it. You can even prep them ahead too–either just the potatoes or the entire recipe. I can attest to their flavor being just as good, if not better, reheated.

The Proper Potatoes

In a pinch, any old potato will do. However, the best results are obtained with a mealy baking-style potato. Now, that may seem strange since they are so fragile, but it’s the texture you’re after here more than the potato holding it’s shape.

For best results, the potatoes need to be partially cooked. This step can be completed a day or two before you plan to cook the entire recipe. In fact, the potatoes should be cool or even cold when you do the final cooking.

My late husband even used canned potatoes once to make these and they came out pretty good. But for authenticity, Russets or Maris Piper (for UK/EU people) is the way to go.

Cast Iron Is Best

If you have a cast iron skillet, use it for these. It conducts heat very evenly and it’s naturally non-stick. You will get the best results if you use one. Shy away from light-weight non-stick pans as the potatoes will not brown and crisp properly; they’ll burn.

A high-quality cast iron skillet is really an investment because it will last forever and the more you use it, the better it gets.

The Recipe

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Diner Style Home Fries

Perfect for a weekend breakfast

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: authentic home fries, cast iron potato recipes, diner breakfast recipes

Servings: 4

Calories: 266kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs russet or Maris piper potatoes
1 medium onion chopped
3 tbs olive oil divided
1 tbs butter

Seasoning:

2 tsp salt
1/2 tsp pepper
2 tsp paprika smoked is best
1 tsp garlic powder

US Customary - Metric

Instructions

Peel potatoes and cut in cubes about 1/2 in/1.25 cm. Place potatoes in a large saucepan and cover with water. Add about 1/2 tsp salt. Bring potatoes to boil and cook for 2 minutes. Drain well and set aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and saute until the onion is soft--about 5 minutes. Remove onions from the pan and set aside
Add the remaining 2 tablespoons of oil and butter to the pan. Add the potatoes in a single layer (if possible). Cook without stirring for 10 minutes so the bottoms become brown and crispy.
Add the onions and seasonings and stir well to combine. If you prefer the potatoes crispier, fry for an additional 5 minutes

Nutrition

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Air Fryer Golden Ranch Potatoes

Judith Hannemann — Sat, 30 Apr 2022 23:00:28 +0000

Air fryer golden ranch potatoes are even great as a snack. Easy to make too.

Air Fryer Golden Ranch Potatoes–Quick Side

Air fryers get the job done quickly and easily with most foods. These potatoes are no exception!

If you’re looking for a quick and very easy side dish to serve, you’ll definitely want to look into these potatoes. The dish has only three ingredients, most of us have them all on hand too.

The color comes from the Yukon gold potatoes. I had them on hand so that’s what I used. Any potato will do here so as usual, use what you have.

Ranch Seasoning

The flavoring here comes from ranch seasoning mix. This is the dry stuff that comes in a packet sold in the dressings and condiment aisle of most food stores.

I can hear people on low-sodium diets saying, “This isn’t for me then.” Well, not with the commercial stuff because that’s literally loaded with salt.

However, I’ve been making my own ranch seasoning mix for years and I make it without any salt. My mix also uses non-fat dry milk and not that powdered buttermilk. Where the powdered buttermilk gets rock hard in a few months, the instant non-fat milk does not and my opinion is it tastes better in the mix.

Easy Potato Prep

The prep for the potatoes is easy because you don’t peel them. Just give them a good scrub and you’re all set.

A word about fryers–my air fryer is the basket style so shaking was necessary for even cooking. If you have an oven-style model, that comes equipped with a rotating basket that fits the rotisserie. In that basket, the potatoes are in constant rotation so disregard the shaking instruction. And remember, each fryer is different so your cooking time could vary.

The Recipe

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Air Fryer Golden Ranch Potatoes

Great as a snack too

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: easy air fryer potato recipes, low sodium ranch seasoning recipe, roasted ranch potato recipe

Servings: 6

Calories: 199kcal

Author: Judith Hannemann

Ingredients

2 lbs Yukon gold potatoes cut in chunks
3 tbs olive oil
3 tbs dry ranch seasoning mix or 1 envelope

US Customary - Metric

Instructions

Scrub potatoes and cut in chunks. It’s not necessary to peel them.
Place potatoes in a large plastic bag and add the olive oil. Squish the bag so the potatoes are all coated with the oil. Add the ranch mix and squish the bag again so they’re coated with the seasoning.
Place in the fryer basket and air fry at 400F/200C for 20 minutes, shaking basket half way through the cooking time.

Notes

link to low-sodium ranch seasoning mix in post

Video

Nutrition

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Funeral Potatoes

Judith Hannemann — Wed, 16 Feb 2022 00:00:15 +0000

Despite the weird name, funeral potatoes is one of the tastiest potato side dishes ever.

Funeral Potatoes–Only The Name Is Odd

I’ve heard this potato casserole talked about for ages. Never even thought of making it though–until recently.

A friend who is a Texas native was discussing this recipe a few months ago. Since I’ve known her (online) for years and know that she not only is a great cook but a lover of good uncomplicated food, I decided to make this casserole.

I always give my friends on Facebook a heads-up to what I made on a particular day along with the name of the dish. Friends in the northeast said they never heard of these. Yes, the name is rather odd. Maybe a little off-putting for some too. The name is probably a Texas or even a southern thing. I haven’t really dug very deeply into why they are named as such. However, after making them, I’ve discovered how totally delicious they are despite the odd name.

Actually, they remind me of those cheesy hashbrowns that Cracker Barrel has on their menu. You won’t go wrong with these!

Keeping It Authentic

You know one of the best things about this recipe? That it can be made so many different ways with just a little bit of imagination.

I stuck pretty much with the standard recipe except I threw in some chives because the flavor goes so well with sour cream and potatoes. That’s about it with my additions, but there’s so much more you can do so you can really go wild.

How about different cheeses? That’s where I’d start. I used mild cheddar to keep it pretty much untouched and the flavor is great. However, a smoked gouda would be fantastic here too. Whatever you like, try it. It’ll be fabulous with whatever you do.

Potatoes

Shredded hashbrowns are pretty much the standard. You could buy them frozen like I did or you can shred your own if you’re ambitious (I’m not but that’s a story for another day).

You could also used the diced variety of hashbrowns if nothing else is available. They will need to bake longer though. But if you are overrun with regular potatoes, you could dice your own–and I would too since it’s easier than shredding.

I defrosted that bag of frozen potatoes overnight, however it may not be necessary although it does cut the cooking time a bit.

The Recipe

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Funeral Potatoes

One of the most delicious potato casseroles ever!

Prep Time10

Cook Time35

Course: Main/Side, Side Dish

Cuisine: American

Keyword: funeral potatoes, potato casseroles with cheese, potato side dishes

Servings: 8

Calories: 553kcal

Author: Judith Hannemann

Ingredients

32 oz shredded frozen hash brown potatoes thawed
21 oz cream of chicken soup 2 cans
2 cups sour cream
1/2 cup finely diced onion
1/2 cup butter melted
2 tbs chives the dehydrated kind
2 cups shredded mild cheddar cheese
3 cups slightly crushed corn flakes
2 tbs butter melted

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Grease a 13x9-inch/3L oblong pan.
Mix the soup, sour cream, onion, melted butter, chives and shredded cheddar in a large bowl. Fold in the hash browns.
Turn the mixture into the prepared pan and top with the corn flakes. Drizzle the 2 tablespoons of melted butter over the corn flakes.
Bake for 30-35 minutes.

Notes

The diced style of hash browns may be substituted, but bake this for 1 hour.

Nutrition

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Cheesy Bacon Potato Balls

Judith Hannemann — Tue, 12 Oct 2021 23:00:27 +0000

These potato balls make a great snack. They’re loaded with bacon and oozing with cheese. What could be better?

Potato Balls Are A Real Treat

There’s so many things you can do with leftover mashed potatoes. My mother used to make fried potato patties with them. She’d add some seasonings then fry them up for a side for another dinner.

Again, these potato balls are nothing new; just another working of my mom’s (and a lot of others’) recipe.

Here I’ve dressed them up a bit. I also added some cheese into the works as well. I might add here that none of this is unique. In fact I was actually looking for something I could manage after having massive dental surgery since this type of food requires no chewing. For those who are curious, I am getting implants–and that’s not an overnight process either. So if anyone reading this has gone through the process, please let me know how you managed it as this is new territory to me.

Cheese Adds So Much

I think the cheese is what makes these potato balls special.

It’s hidden in the center so it’s a nice surprise to those who don’t know it’s in there. I had half a block of nice sharp cheddar leftover from making cauliflower cheese. This was a great way to use that up.

Any melting cheese will do here so don’t restrict yourself to cheddar. That’s just what I wanted to use up and it pairs nicely with bacon.

Now About The Bacon

One recipe I saw used crumbled bacon to actually coat the balls. I found that to be a bit difficult and where I may have soldiered on if I wasn’t so hungry, it may have worked. However after two days of eating yogurt because of the surgery, I lacked any patience so I just mixed the bacon bits in with the potato mixture itself. That worked very well for me. But if you want to mix them with the breadcrumbs go right ahead. They will taste great no matter where that bacon is.

The Recipe

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Cheesy Bacon Potato Balls

Addictively delicious

Prep Time15

Cook Time20

Course: Appetizer, Snack

Cuisine: American

Keyword: appetizers using leftovers, potato balls with bacon, using leftover mashed potatoes

Servings: 6

Calories: 334kcal

Author: Judith Hannemann

Ingredients

2 cups mashed potatoes cold
2 tsp dehydrated onion optional
3 tbs fresh chives chopped
1-2 tbs sour cream see directions
1/4 cup finely crumbled crisp bacon
4 oz cheddar cheese cubed
1 egg lightly beaten
1 cup breadcrumbs
2 tbs Parmesan or Romano cheese

US Customary - Metric

Instructions

Preheat oven to 375 F/190 C.
Line a baking sheet with foil then spray with non-stick spray.
Mix the breadcrumbs and grated cheese in a small bowl; set aside. Lightly beat the egg in another small bowl; set aside.
Mix the mashed potatoes, onion (if using), chives and bacon. Mixture should be soft but hold together. If it seems too dry, add 1 tbs of the sour cream then check the texture. If it's still too dry, add the remaining sour cream.
Form a 2-inch/5 cm ball around a cheddar cheese cube.
Roll each ball in the beaten egg then dredge in the breadcrumb mixture. Place on prepared baking sheet.
Bake for 15-20 minutes or until cheese starts to melt out.
AIR FRYER--follow the above but reduce baking time to 8-10 minutes (time may vary with the power of your air fryer.

Notes

For wither cooking method, spraying with a bit of oil helps them brown.

UK readers--streaky bacon is what was used.

Nutrition

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Sausage Bake

Judith Hannemann — Sat, 04 Sep 2021 23:00:21 +0000

Sausage bake is the original one-pan meal. So easy and tasty.

Sausage Bake–Easy And Delicious

This is one of the easiest dinners you’ll ever make!

Very few dishes are dirtied if you use the large plastic zipper bag recommended in the recipe card. That’s a big plus for me. And that it cooks all in one pan is another bonus. It’s much like those sheet pan meals except you are using a roasting pan or other large baking pan.

My mother used to make something very similar to this with Italian sausages on a bed of home fries (if you will) that cooked along with the sausages. I used to think this was her own invention until I recently discovered that its roots were British–and my mother being British, well there you go. Mary Berry made a very similar recipe that this one is based upon.

Sausages To Use

Since this was based off a recipe from Mary Berry, the sausages she used were a fancy rendition of the old British “bangers.” For my UK readers, getting bangers is no problem at all. However in the States, they are not readily available.

The closest substitute, even though it’s not exactly like British sausage, is bratwurst. That’s available all over so I suggest you use those. Of course it will taste great with Italian sausage too, but I’m trying to be as “authentic” as I possibly can.

Another good choice is steak house sausage. I get these from the place I order most of my meat from and it you click on the link, it will bring you to their site. I might add I’m not an affiliate of this company, I simply buy a lot of my meat there.

The Potatoes

The best potatoes to use are either red-skin or Yukon gold because you need a potato that will hold it’s shape and is slightly waxy. I chose to use those small gourmet potatoes that are about 2-inches/5 cm in diameter and sliced them in half.. If you have larger potatoes then cut them in bigger chunks

The Recipe

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Sausage Bake

One of the original sheet-pan meals

Prep Time10

Cook Time55

Course: Main, Main Course

Cuisine: British

Keyword: bratwurst recipes, casseroles with sausage, sausage and potato dinners

Servings: 4

Calories: 671kcal

Author: Judith Hannemann

Ingredients

2 tbs olive oil
2 large onions cut into wedges
2 red bell peppers seeded and diced
2 cloves garlic finely minced
1 tbs fresh thyme leaves chopped
1 lb small red skin or Yukon gold potatoes cut in half
8 bratwurst or steak-house sausages pricked with a fork
3/4 cup white wine
1 tsp salt
1/2 tsp pepper

US Customary - Metric

Instructions

Preheat oven to 425F/220C.
Place all ingredients (except the wine) in an extra-large plastic bag (2 gallon size) or in a very large bowl. Seal bag and toss to coat the ingredients with the oil. Likewise if you are using a bowl, toss to coat all the ingredients.
Empty the contents of the bowl/bag into a large roasting pan.
Roast for about 30-35 minute until sausages are brown on top.
Remove from oven and turn the sausage over and stir the vegetables. Pour in the wine and return to the oven for an additional 20 minutes or until the sausages are cooked and the potatoes are tender.

Notes

Italian sausage or British bangers may be substituted.

1/4 tsp of dried thyme can be substituted for the fresh.

Nutrition

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“Sour Cream” Chive Steak Fries

Judith Hannemann — Tue, 24 Aug 2021 23:00:56 +0000

Sour cream chive steak fries get their flavor from a seasoning mix made with powdered buttermilk!

“Sour Cream” Chive Steak Fries

Sour cream and chives are a classic flavor when it comes to potatoes. But why is the “sour cream” in quotations in this recipe?

Well, there is no sour cream in them! You make a dry seasoning mix where you use powdered buttermilk. To me, buttermilk always tasted like thinned-down sour cream so it makes real sense. Whats more, that seasoning won’t go “bad” if kept, unlike liquid buttermilk. They also get a little kick from some Parmesan cheese so these are a real treat. Great as a side or a snack.

Potatoes And Methods

The best potato variety to use for these fries is one that’s waxy and holds its shape. The most common varieties that fit that description are red and Yukon gold. However, I’ve had great success with floury baking potatoes when I’ve used them so this is up to you–and what you have on hand.

Even though I did these in a conventional oven, the air fryer is an excellent method as well. The conventional oven calls for a temperature that most air fryers don’t offer, but about 30 minutes at the highest temperature the fryer gets will work very well.

Seasoning Substitutions

What you’re actually making here with the seasoning mix is very similar to dry ranch dressing mix. So if you don’t have powdered buttermilk on hand in your pantry but you have a packet of ranch dressing mix then use it!

I had both on hand but opted to make this particular mix. Reason is, I find powdered buttermilk to have a short shelf life. Meaning it goes as hard as a rock that even my Ninja blender nor a food processor can break up. I even tried a good old mortar and pestle to no avail. Therefore I make sure I use this stuff within six months.

The Recipe

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Sour Cream Steak Fries

Easy to make and delicious

Prep Time10

Cook Time40

Course: Appetizer, Main/Side, Side Dish, Snack

Cuisine: American

Keyword: oven french fries, seasoned air fryer steak fries, sour cream seasoning mix

Servings: 6

Calories: 259kcal

Author: Judith Hannemann

Ingredients

2 1/2 lbs Yukon gold potatoes cut in wedges
4 tbs olive oil
1 tsp fresh garlic finely minced
3 tbs grated Parmesan or Romano cheese

"Sour Cream" Seasoning:

3 tbs buttermilk powder
1 1/2 tbs onion powder
1 tsp garlic powder
1 tsp dill weed chopped
1 tbs chopped chives
1 tsp fresh parsley chopped
1 tsp salt
1/2 tsp pepper

US Customary - Metric

Instructions

Preheat oven to 450F/225C. Line a large baking sheet with foil and place a rack (like you'd use to cool cookies) on top. Spray the rack with non-stick spray.
Mix all the sour cream seasoning ingredients in a small bowl and mix well.
Place the potato wedges in a large bowl. Add the oil and minced garlic. Toss to coat the potatoes. Using your hands works best here.
Add about 3/4 of the seasoning mixture to the potatoes; toss to coat. Place the potato wedges on the rack. Bake for 20 minutes then turn them. Bake for an additional 15-20 minutes.
Place potatoes on a serving plater and sprinkle with the remaining seasoning and grated cheese. Additional chopped chives may be added if you wish.
For air fryer--cook on highest temperature machine will go. Turn and/or shake a few times. Check potatoes after about 30 minutes.

Nutrition

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Air Fryer Salt & Vinegar Roast Potatoes

Judith Hannemann — Sat, 15 May 2021 23:00:53 +0000

Air fryer salt and vinegar roast potatoes is an excellent side dish.

Love The Potato Chips?

If you love the flavor in potato chips, then you’ll definitely love these salt and vinegar roast potatoes!

You can do them in a conventional oven but since the air fryer can do them quicker and crispier, it’s best to use the air fryer.

I made these in the conventional basket-style fryer. If you have the oven-style fryer then you’ll use the cylindrical basket that spins to make these. Since the basket operates on the rotisserie function, it will eliminate the need to shake the potatoes mid way in the cooking.

Interesting Fact About Salt And Vinegar Potatoes

The flavor of salt and vinegar with potatoes is nothing new.

I can’t speak for now, but the older generation in Britain always ate their “chips” (French fries) with salt and malt vinegar. It’s always on the table of any fish & chips joint. The younguns like my nephew have adopted the “tomato sauce” (what they call ketchup) style. However, I’m sure that there are still proponents of the old salt and vinegar condiment. Of course over there, the vinegar is always malt vinegar. So if you want to get authentic British with this side dish, then by all means get some malt vinegar.

Use Firm Potatoes

The potatoes need to hold up under the partial cooking and the final roast. Therefore, it’s necessary to use a potato variety that will hold it’s shape. For this recipe, you don’t want the floury baking type of potato. You need one with a waxy texture.

The best varieties for this are Yukon gold or red potatoes. If you can get the small gourmet type, they are the best. But you can always use regular-sized potatoes and cut them in chunks about 1-inch/2.5 cm. Don’t bother peeling them either. Just give the potatoes a good scrub under running water and you’re good to go.

The Recipe

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Air Fryer Salt & Vinegar Roast Potatoes

For fans of salt & vinegar potato chips

Prep Time10

Cook Time40

Course: Side Dish, Snack

Cuisine: American

Keyword: air fryer roasted potatoes, air fryer side dishes, salt and vinegar roast potatoes

Servings: 4

Calories: 248kcal

Author: Judith Hannemann

Ingredients

2 lb baby Yukon Gold potatoes halved, quartered if large
1 cup plus 2 tablespoons distilled white vinegar
1 tbs kosher salt plus more
Freshly ground black pepper
2 tbs chopped fresh chives
Coarse sea salt
2 tbs olive oil

US Customary - Metric

Instructions

Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
Place potatoes in a large bowl. Add the olive oil and toss until well coated (you may add more olive oil if you wish).
Put the potatoes in the air fryer basket and cook at 400F/200C for 10-15 minutes or until the potatoes are tender and beginning to crisp around the edges.
Sprinkle with the remaining 2 tablespoons of vinegar, chives and coarse sea salt.

Video

Nutrition

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French Onion Burgers

Judith Hannemann — Sun, 03 Jan 2021 00:21:42 +0000

French onion burgers with gravy and roasted potatoes is pure comfort food.

French Onion Burgers

How do you dress up regular burgers and make them into a family favorite?

Well, you make them into oniony burgers with a great gravy and some roasted Yukon gold potatoes. That’s how!

This is so great, it’s sure to become a permanent part of your dinner rotation since it’s so easy too.

Mushroom Choices

Baby bella or chestnut mushrooms (available in UK) are the first choice for this dish. If you can’t find the baby bellas, crimini mushrooms will make a great substitute. In a pinch regular old white fresh mushrooms can pinch hit. Canned mushrooms are not a good substitute because you cannot get a good sear on them because they are too wet. Searing the mushrooms contributes a great deal to the wonderful taste of these burgers, so using fresh is the way to go.

Onion Soup Mix

Most folks have this on hand to make a quick dip. One thing I noticed with these packets of dry soup mix is that the bouillon granules seem to always sink to the bottom. Since you don’t use the whole package in this recipe, then what I suggest you do is dump the envelope out into a bowl and mix it up a bit so when you take the necessary amount out, you get a pretty good mix of the both.

Now, if you don’t have any of this on hand, It’s pretty easy to make your own. Just use 4 tablespoons of beef bouillon granules and 2 tablespoons of dehydrated onion flakes which makes approximately one envelope of the ready-made mix. There are recipes on line that make a more copycat version of the store-bought kind so you might want to make some up for future use.

The Recipe

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French Onion Burgers (with roast potatoes and gravy)

Quick meal that's super delicious

Prep Time20

Cook Time45

Course: Dinner, Main, Main Course, Side Dish

Cuisine: American

Keyword: burgers with gravy, fancy hamburgers, french onion burgers, salisbury steak recipe

Servings: 4

Calories: 465kcal

Author: Judith Hannemann

Ingredients

1 1/2 lb small yellow-flesh potatoes unpeeled, halved
1 tbs unsalted butter melted, plus 3 tablespoons unsalted butter
½ tsp salt
½ tsp pepper
1 1/2 lb lean ground beef
½ cup panko bread crumbs
2 tbs dry onion soup mix
8 oz baby bella or chestnut mushrooms thinly sliced
2 tbs flour
1 cup beef stock
1 tbs chopped fresh parsley optional

US Customary - Metric

Instructions

Preheat oven to 450F/230C. Lightly spray a non-stick rimmed baking sheet with non-stick spray.
Place potatoes in a medium bowl and drizzle the 1 tablespoon of melted butter over them; toss to coat, then add the salt and pepper and toss again.
Arrange potatoes, cut side down, on the prepared baking sheet. Bake for 30 minutes or until potatoes are done and nicely browned on the cut side.
While the potatoes are baking, mix the ground beef, panko crumbs and onion soup mix in a large bowl. Divide into 4 equal portions and shape into burgers about 1/2-inch/1.25 cm thick.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the patties to the pan and cook for about 4 minutes each side. Patties should have an internal temperature of 130F/55C. See NOTES
Remove patties from the pan and tent with foil to keep warm.
In the same pan, increase the heat to medium-high, add the mushrooms. Cook until well seared. Stir in the flour and cook for 1 minute. Slowly add the beef stock whisking constantly to avoid lumps. Remove from heat and add the final 2 tablespoons of butter; stir to combine.
Pour the sauce over the patties and serve with the potatoes.

Notes

If you want the patties more done, place them on a baking dish and put them in the oven with the potatoes for about 5 minutes while making the sauce.

Video

Nutrition

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