Air-Fried, Twice Cooked Potatoes

Yes, you read it right…twice cooked potatoes, first boiled and then air-fried…the texture is amazing, creamy on the inside and crispy on the outside…

Despite being cooked twice there is not a recipe to follow…just boiled the potatoes in water with a bit of salt, drain and then toss some olive oil and freshly chopped rosemary or whatever herbs you are up to…place them on the air-fryer and voila…

These potatoes are delicious, slightly crispy on the outside and creamy on the inside making them perfect as a side dish. In this recipe I used the golden and red small potatoes.

– What is an air-fryer?

As the name suggests, it uses air, hot air to cook and yes, it mimics the deep oil fryer, well, almost…the air-fryer will not work when using wet batter, with that said, it is amazing with all kind of dry coat food.

– Why use an air-fryer?

Air fryer required non or very little oil. In my experience when cooking food that contain fat naturally such as chicken, there is no need to add any oil. As for vegetables, a spray of oil will do.

– Why you should try this recipe…

Well, this is almost a no-recipe post…no secret and super easy…


  • Potatoes (as many or as little you want)
  • Salt and pepper to taste
  • Olive oil
  • Fresh rosemary (or any herbs you like such as oregano, thyme, or a combination)


Bring enough water to boil to cover the potatoes. Carefully add the potatoes and salt. Bring the water to boil again and lower the heat to simmer. Cook until the potatoes are tender and easily pierce by a fork.

Remove them from the heat and drain the water.  Let is cool and peel the skin off.

In the meantime, preheat the air-fryer to 375oF.

In a bowl add the potatoes, drizzle of olive oil, salt, pepper and the fresh chopped rosemary.  Toss gently.

Place the potatoes in the air-fryer basket and “fry” until golden brown. Gently shake the basket in between to accomplish even color.

Serve hot.

– Would you like more air-fryer recipes?  Check these out…

Did you know that potatoes are rich in vitamin C? The controversial about potatoes being unhealthy lays totally on the method of cooking. Potatoes are healthy food when cooked properly and contain other vitamins such as A and B, also minerals.

Thank you for visiting Color Your Recipes…have a colorful week!

Lamb Chops with Fresh Herbs, Sous Vide

Sous vide is easiest way to cook lamb chop to perfection. These lamb chops are packed with lovely fresh herbs flavors.

If you care for a perfectly cooked lamb chops you have to try this recipe…it is so simple…just gather fresh herbs, salt, pepper and here you have a tender, tasty and juicy lamb chops on the table. Last year I had planted lots of vegetables on the roof top and balcony, this year I decided to go with herbs, all kind of them…it is so nice when cooking and when in need get a pair of scissors and choose the best herbs from your garden to match your dish.

This recipe uses the sous vide cylinder, so the temperature can be controlled all the way through the cooking process. Mine gadget is from Anova and you can find it HERE. I must confess that I am “crazy” for kitchen gadget, but this one is one of my favorite, one of the best investments I have made in terms of gadget.

This recipe as I mention above is super simple and it was mainly based on the recipe found here with some minor changes.


  • 4 bone-in loin lamb chops, approximately 1 ½ in each
  • 2-3 garlic cloves, thinly sliced
  • 4 small sprigs fresh thyme
  • 4 small sprigs fresh oregano
  • 1 tablespoon olive oil
  • Fresh ground black pepper and sea salt to taste


When ready to cook, preheat water oven to 59C°.

Place the lamb chops into a 1 gallon freezer quality plastic bag. Gently place the garlic, salt and pepper, herbs and olive oil on top of the lamb chops.

To create a vacuum in the bag, carefully place the bag with lamb chops into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 1 to 1 ½ hour. Once the cooking time is off, remove the lamb chops.

Sear both sides in a hot cast iron pan, just enough to produce a golden color.

Garnish with fresh thyme or oregano. Serve hot.

Would you like to try?

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for visiting Color Your Recipes…have a colorful week!

Frozen Basil Dollops

Have you ever found yourself with so much fresh basil that you do not know what to do with it? Well, this happened to me…my basil plants were so beautiful but we had to go for vacation and I knew that if I left them in the pots they would be all dead by the time we came home, so I desperately search in the internet for a solution. So here I am sharing with you what I found…an efficient and easy way to preserve fresh basil by creating a paste with a small amount of olive oil and freeze.

Place the clean and dried basil leaves in the food processor

Slowly drizzle olive oil or any oil of your preference into the processor’s bowl with the basil leaves until a thick paste.

Once the basil and oil turns into a paste, turn the processor off and spoon on a silicone mate.

Place the basil in the freezer for a few hours or overnight until completely frozen.

Once the basil paste dollops are frozen, remove from the silicone mate and place them in airtight container in the freezer.

Now this frozen basil paste are ready for any of your favorite dishes!

I hope you enjoy this simple idea for storing basil.

Thank you for stopping by Color Your Recipes…have a colorful day!