Totally Addictive Air Fried French Fries
The average American eats 30 lbs of French fries a year! I'll bet you 99% of those are deep fried. This is a nearly fat-free alternative that is equally delicious! Yes, you can have your French fries and eat them too!
Ingredients
Setup
- 1 russet potato, cut to “fry shape”
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Pinch of salt / pepper
Directions
Place cut potatoes in a bowl of water and allow them to soak at least one hour. They can be soaked for up to 24 hours, but make sure you place the bowl in the refrigerator.
Place the potatoes from the water and place on a clean kitchen towel. Lightly pat them and transfer them to a clean bowl. Add seasonings and gently toss with your hands. Put potatoes in the air-fryer, trying to keep them in a single layer. Fry for 20 minutes at 400-degrees, shaking them at the halfway point. Devour.
++++ Another one of my most favorite ways to flavor up these fries is to use chili powder, garlic powder and onion powder. Make some sour cream and now you have chili fries and sour cream; seriously delicious!!! +++
HOLIDAY EDITION!!
Festive toppings:
- Fresh rosemary sprigs
- Pomegranate arils
- Vegan parmesan
- Edible gold flakes (for extra holiday glam!)
- Chopped fresh parsley
- Vegan garlic aioli (recipe below)
- Cranberry ketchup (blend cranberry sauce with a bit of ketchup and a pinch of cinnamon)
- Spicy maple mustard
Vegan Garlic Aioli
Ingredients
- 1 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 2-3 garlic cloves (roasted for a mellow flavor or raw for a stronger kick)
- 1/4 cup unsweetened plant milk (more if needed for consistency)
- 1-2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder (optional, for extra depth)
- Salt to taste
To make the aioli, soak the cashews in hot water for 15 minutes, then drain them. Add the cashews to a high-speed blender along with the garlic cloves, plant milk, lemon juice, Dijon mustard, garlic powder (if using), and a pinch of salt. Blend the mixture until it’s smooth and creamy, drizzle more plant milk if needed to achieve the desired consistency.
Taste the aioli and adjust the seasoning by adding more lemon juice, garlic, or salt to suit your preferences. Once blended, transfer the aioli to a container and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
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