Food,  Quick & Easy Meals

I Have an Air Fryer

I developed this recipe after rummaging through my family’s leftovers in our fridge, picture a stray dog balling out in the dumpster in the back alley of a restaurant after closing. I found some treasures: leftover green beans that my mom didn’t cook into the Pancit the other week and boiled small potatoes she didn’t want going bad—so she boiled them.

I immediately looked to our cabinet concealing the air fryer and said quietly “crispy potatoes.” And I was off to the races. 

An Air Fryer is wonderful for so many reasons, but my favorite reason is that it cooks virtually anything very quickly and very crispy without all the excess oil. Very perfect for an impatient lady like me. So what are you waiting for? Lets cook! 

This meal consists of 4 parts—green beans, smashed potatoes, melted rosemary butter, & chive greek yogurt sauce. Cook time: 30 mins. Serves: 2

For the Green Beans:

Ingredients:

  • 8 oz. Fresh Green Beans (trimmed & rinsed)
  • Garlic Powder (to taste)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 Tbsp. olive oil

Toss green beans in the olive oil, salt, pepper, and garlic powder. Once all ingredients are fully incorporated, throw them in the air fryer. Give the basket a couple shakes so that the beans are spread evenly. Shut air fryer and set temp to 370 degrees fahrenheit for 3 -7 minutes. Once finished cooking, let cool for 3-5 mins and serve. 

For the Smashed Potatoes:

Ingredients: 

  • 16 oz baby potatoes 
  • Canola Oil spray
  • Salt (to taste) 

(Pro tip: Make rosemary infused butter while waiting for the potatoes to finish boiling. Make Greek Yogurt Sauce while potatoes are frying.) 

Place baby potatoes in a large pot. Fill the pot with cold water until potatoes are covered. Set heat to high and bring to a boil. Once the water has come to a boil, let potatoes cook for 10 mins, or until fork tender. Drain and let cool. 

Spread potatoes over a cutting board lined with paper towels. Take any mug with a heavy base, and smash each potato until the potatoes break and seep through their skins. Spray a light coat of canola oil on both sides of the potatoes. Spread them evenly into the basket of the air fryer, close, and set the air fryer to 360 degrees Fahrenheit and fry for 10 – 15 minutes. Once finished , immediately toss potatoes in salt and let cool. Serve warm and top with rosemary butter and greek yogurt sauce on the side. 

For the Rosemary Infused Melted Butter:

Ingredients: 

  • 2 Tbsp. Fresh Rosemary, (1 Tbsp. set aside for garnish) 
  • 5 Tbsp. unsalted butter
  • 1 clove garlic, sliced thin
  • Salt (to taste) 

 In a small saucepan, melt butter over low heat.  Add 1 tbsp rosemary and garlic, stirring constantly to ensure that butter doesn’t brown and garlic doesn’t burn. Once the Rosemary begins to lose its color, take off heat and strain butter through a mesh sieve into a small heatproof bowl. Let cool. 

 

Sauce on Potato

For the Chive Greek Yogurt Sauce:

Ingredients: 

  • 1 Tbsp. dill leaves, chopped
  • 3 Tbsp. fresh chives, thinly sliced
  • 1 half lemon, juiced
  • ½ cup plain greek yogurt (or sour cream)
  • Salt (to taste)

Combine dill, chives, lemon juice, yogurt, and salt in a medium bowl, and mix until fully incorporated. Adjust ingredients as necessary. Serve cold. 

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