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…

Ingredients:

  • 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)

Method:

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!




Simple Beef Stew

Simple and easy recipe for beef stew, loaded with lots of flavors, great server over noodles, rice or plain bread.

This week I am sharing with you a very simple beef stew, please do not get intimidated with the list of ingredients…nothing like a big pot of this stew accompanied by rice or pasta…so good. This hearty simple beef stew will warm your body and soul in this cold and windy weather…yes, it has been so windy here lately. This is pretty similar to the classic beef bourguignon.

Oh! Make this beef stew goes very well with a piece of good bread…so you can dip the bread into the rich and flavorful sauce…yum!

Ingredients:

  • 1½ lb beef for stew in cubes, approximately 1½ in
  • 1 medium yellow onion, cut into 1-inch chunks
  • 3 cloves garlic, finely chopped
  • 4 medium carrots, peeled and cut into 1 in chunks
  • 1 pound gold potatoes cut into 1 in chunks
  • 8 oz mushrooms cremini or combination of any kind
  • 2 tomatoes cut into small pieces
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1½ tablespoons all-purpose flour
  • ½ cup water
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh chopped parsley, for garnish

Method:

In a medium bowl place the beef and season salt and pepper. In a large heavy pot, heat olive oil over medium high brown the meat in 2 batches. Make sure to sear to the meat. Transfer the meat to a plate in between the batches.

On the same pot, add onions, garlic and balsamic vinegar and cook by stirring and scrapping from the bottom of the pan. Add tomato and beef with it juices back to pan. Sprinkle the flour and stir until flour is dissolved.

Add wine, beef broth, water, bay leaf, thyme, continue to stir to lose any brown bits from the bottom of the pan. Bring to boil and cover pot and lower the heat (very low to simmer) and continue cooking for approximately 1½ hours.

Add all the vegetables and continue cook for another 30 minutes. Add more salt or pepper if necessary.

Garnish with fresh parsley and serve hot with rice or over pasta.

I hope you enjoyed this simple recipe for beef stew. For more meat dish, you might want to check on these RECIPES.

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




Tilapia with Fingerling Potatoes

As we all know, fish is good for our health, therefore I’ve been trying to make more dishes using fish. Unfortunately my husband is not a fish person…I take this back, he just likes halibut and now that I introduced him to other fish,  he slowly, very slowly started to acquire the taste for it. Nevertheless, it is still a hard task for me, since one of the complaints is that they are too fishy…now, can you imagine fish smelling like meat or chicken? Then I sure would be very worried…

This is a very simple and yet fulfilling dish. It is totally gluten free and so tasty. We had a complete meal by combining 3 main ingredients: fish (protein), fingerling potatoes (carb) and spinach (veggie).

Ingredients:

2 tilapia filet
2 cloves garlic finely chopped
1 tablespoon butter

12-16 fingerling potatoes
½ lb crimini mushroom, sliced
½ red onion, finely sliced
½ tablespoon dry parsley (or fresh if you have it handy)
½ tablespoon olive oil

1 bunch spinach
1 tablespoon olive oil

Salt and pepper to taste

Method:

In a medium pot, add water and a pinch of salt, let it boil and add the potatoes. Cook the potatoes for approximately 10 to 12 minutes or until the potatoes start to become slightly soft. Drain and place in a bowl. Add  the mushroom, onion, olive oil, parsley, salt and pepper to the potatoes. Toss gently and place in an oven safe tray. Place the potatoes with the mushroom in a 350F pre-heated oven for about 20 minutes.

In the meantime, prepare the tilapia and the spinach.

In a bowl pat dry the tilapia filet. Add garlic, salt and pepper to taste. Place the butter in a fry pan and add the tilapia. Pan fry both side evenly for approximately 5 minutes each side.

Sautée the spinach with olive oil, salt and pepper.

To assemble the plate, place the spinach in the center of the plate, layer the filet of tilapia gently on top of the spinach and place the fingerling potatoes around. Serve hot.

If you enjoy this healthy and simple tilapia recipe you might want to check on this Asian version of Steamed Tilapia or Tilapia with Fresh Basil from Simple Recipes.

 

Did you know that fingerling potatoes are fully mature potato? Due to its small size it is often confused with new potatoes.

 

Thank you for stopping by Simple Recipes and have a great week!




Chicken with Potato Salad

This salad is almost like a potato salad, with some modification. It is great for a picnic or even for a side dish for a backyard BBQ. Makes a hearty meal, with lots of protein in it.

Ingredients:

1 chicken breast
4 hard boil eggs cut in small pieces
4 medium potatoes cooked
2 carrots
2 stalks celery finely chopped
20 black olives chopped
2 tablespoons relish
2/3 cup mayonnaise
4 tablespoon finely chopped parsley

Preparation:

Shred the chicken breast, after being cooked in water, salt, pepper and bay leaf.
Dice the carrot and boil for approximately 3 minutes, strain the water.
In a big bowl add all the ingredients above, mix gently and serve cold.
Make sure that all the ingredients are at room temperature before you mix them together.
If you like a little more “sweetness” on it, add some raisin on top of the salad, the combination of the flavor is just great. Make sure that you add just before serving, otherwise the dark color of the raisin will diffuse, darken the color of the salad.

Thank you for stopping by Simple Recipes and have a great week!