ACTIVE: 40 MIN | TOTAL: 1 HR 10 MIN | SERVES: 4
4 medium russet potatoes
1 tablespoon olive oil
2 teaspoon rosemary, chopped
2 pinches salt
1. Scrub the potatoes under running water to clean. Cut the
potatoes lengthwise and peel them into thin chips directly into a mixing bowl
full of water. Soak the potatoes for 30 minutes, changing the water several
times. Drain thoroughly and pat completely dry with a paper towel.
2. Preheat the Airfryer to 330°F. In a mixing bowl, toss the
potatoes with olive oil. Place them into the cooking basket and cook for 30
minutes or until golden brown, shaking frequently to ensure the chips are
cooked evenly. When finished and still warm, toss in a large bowl with rosemary
and salt.
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