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6
RECIPES
Olive Oil & Sea Salt Fries
These crispy fries can be served with any of your favorite seasonings or sauces.
Makes 2 to 3 servings
1 pound (about 3 medium) russet potatoes
Olive oil (about a tablespoon for baked fries, and just enough for
spraying for air-fried fries)
1 teaspoon sea salt
1. Cut potatoes using the thin-cut blade grid. Pat dry completely.
2. Bake: Preheat the oven to 425°F with a rack positioned in the lower third. In
a bowl, toss the cut, dried potatoes with the tablespoon of olive oil, sea salt
and any additional seasonings desired. Spread potatoes out on a baking
sheet in an even layer. Bake for 30 to 35 minutes, flipping halfway through,
until golden and crispy.
Air-Fry: Place the Cuisinart® AirFryer Basket onto the Baking/Drip Pan. Put
the cut, dried potatoes into the basket. Spray with olive oil. Sprinkle with
salt and toss to coat. Spread into a single layer. AirFry in the upper position
at 400°F for 15 to 20 minutes, tossing halfway through, until golden and
crispy.
Deep-Fry: Heat a few inches of olive oil in a heavy pot to 300°F. Have a paper
towel-lined plate or sheet pan ready. Working in small batches, submerge
fries and cook for 3 to 4 minutes to blanch. Use a skimmer or slotted spoon
to remove fries. Let drain on paper towels. Repeat with remaining fries.
Increase the temperature to 375°F. Fry potatoes a second time, for 2 to 3
minutes, or until golden and crispy. Remove and drain on paper towels.
3. Taste finished fries and adjust seasoning as desired. Serve immediately.
(Note: Use the thick-cut blade grid for traditional steak fries; cooking time may
require 3 to 5 additional minutes.)
Nutritional information per serving of baked fries
(based on 3 servings, using 1 tablespoon of olive oil):
Calories 150 (27% from fat) • carb. 26g • pro. 3g • fat 5g • sat. fat 1g
chol. 0mg • sod. 787mg • calc. 20mg • fiber 2g
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