I got a new Air Fryer that I’ve been dying to try. So, bring on the potatoes! This potato wedges recipe is super easy and delicious. Give it a try!
Air Fryer Potato Wedges Recipe
A delicious side dish to any meal
These potato wedges are super easy to prep and let’s face it, air frying is much healthier than deep frying. And who doesn’t love potatoes, right?
The weather was warm and beautiful last week so, we had our potato wedges with burgers and bell peppers fresh off the grill — oh, yum! Since the potatoes take about 25 minutes of cooking time in the air fryer, I started my dinner prep with them. Then, went on to fix the remainder of the meal while the potatoes were cooking. The timing worked out perfectly. This is definitely an easy meal.
Let’s Get Cooking!
Ingredients:
4-6 Russet Potatoes (you can use red or whatever type you like)
Olive Oil
Fresh Parsley
Salt
Pepper
Directions:
Pre-heat Air Fryer to 350° F
Clean Potatoes
Cut potatoes in half, so they sit flat to peel
Once peeled, cut potatoes into wedges
If you are cutting these ahead, place in water to keep them from turning gray
When ready to use, coat potato wedges with a little bit of Olive Oil (drizzle or spray). Don’t use too much.
Salt and Pepper to taste
Place potatoes into the Air Fryer basket
Cook for 25 minutes
Take basket out of air fryer and shake or turn potatoes 2 or 3 times during cooking process
Toss potato wedges with freshly chopped parsley and serve
This was such a much healthier alternative to regular French fries — tasty and delicious. The Avalon Bay Air Fryer from NewAir is amazing. It is easy to use and easy to clean (love that!). I am excited to try other recipes, and I’ll be sure to share them with you.
Impress your family and friends with this delicate and delicious Creme Brulee Recipe – a perfect dessert for entertaining. Plus get tips for using a Chef’s Torch.
Creme Brulee Recipe
Using My New Chef’s Torch
I haven’t said anything about any gifts I received at Christmas, but I have to tell about one Luke gave me. It was something I have been wanting for a long time, and I was super excited to open the package to find a chef’s torch! Fun, right?
I absolutely love Creme Brulee, and now I will be able to make my own at home… yum. There are lots of other things a chef’s torch will come in handy for around the kitchen too. And, the new torch will save on mess and potential danger as well.
This past Thanksgiving, I had my candied sweet potatoes in the oven to toast the marshmallows on top. When I went to pull them out of the oven, the caught on fire. I was gently blowing on them to dissipate the flame, when Luke’s nephew (who was carving the turkey), turned around did his imitation of the Big Bad Wolf. The flames went out, but about a third of the marshmallows sprayed all over the inside of my oven. We all had a great laugh, but it did add extra clean up for the oven. The remaining marshmallows were — shall we say — extra toasty. Had I a chef;s torch at that time, we would have enjoyed a perfectly toasted, fully covered marshmallow-topped sweet potato dish, but we would have lost this great family story.
Crusting a Glaze on meats/poultry/fish and vegetables
ham, steak, salmon
root vegetables
So, now let’s get to the tasty recipe!
Crème Brûlée
Crème Brûlée is a silky smooth custard with a caramelized top. Crack through the shell for a delicate and delicious dessert. Impress your family and friends. Perfect for entertaining.
Ingredients:
2 Cups – Heavy Cream
4 Tablespoons plus 2/3 cup – Granulated Sugar
4 – Extra Large or Jumbo Egg Yolks
1 teaspoon – Vanilla Extract
Directions:
Preheat oven to 300°F
Prepare Boiling Water
In a saucepan, combine Heavy Cream and 4 Tablespoons Sugar, Cook over medium heat, stirring occasionally until small bubbles appear around the edges of the pan — 5-6 minutes. Set aside.
Place Egg Yolks in a large bowl, be sure to remove all whites from the yolks. Beat Egg Yolks and Vanilla Extract until smooth and light.
Very SLOWLY, a little at a time (drips and drabs), add the cream mixture to the egg yolks, BEATING CONTINUOUSLY to temper the egg yolks and combine until well blended.
Strain mixture through a fine sieve into a bowl or measuring cup with a pouring spout. Divide mixture among four 4-oz. shallow ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill the pan with boiling water, CAREFUL not to splash any water into the custard mixture, until water reaches halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, it should still have a slight wobble, about 25 minutes. Let cool at room temperature for 15 to 20 minutes; then, chill in the refrigerator for 2 to 3 hours.
Sprinkle remain sugar evenly over the top of the cooled custards. Use the chef’s torch in a circular motion, moving the flame continuously over the custard surface until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use. Serving suggestion: serve with fresh berries or cut-up fruit.
**NOTE** Remember to follow the safety directions for your cooking torch. If you do not have a chef’s torch, you can use the oven broiler to caramelize the sugar topping. Watch very closely.
Crème Brûlée is a silky smooth custard with a caramelized top. Crack through the shell for a delicate and delicious dessert. Impress your family and friends. Perfect for entertaining.
from: Life With Lorelai
Type: Dessert
Cuisine: French
Serves: 4
Ingredients:
2 Cups - Heavy Cream
4 Tablespoons plus 2/3 cup - Granulated Sugar
4 - Extra Large or Jumbo Egg Yolks
1 teaspoon - Vanilla Extract
Directions:
Preheat oven to 300°F
Prepare Boiling Water
In a saucepan, combine Heavy Cream and 4 Tablespoons Sugar, Cook over medium heat, stirring occasionally until small bubbles appear around the edges of the pan -- 5-6 minutes. Set aside.
Place Egg Yolks in a large bowl, be sure to remove all whites from the yolks. Beat Egg Yolks and Vanilla Extract until smooth and light.
Very SLOWLY, a little at a time (drips and drabs), add the cream mixture to the egg yolks, BEATING CONTINUOUSLY to temper the egg yolks and combine until well blended.
Strain mixture through a fine sieve into a bowl or measuring cup with a pouring spout. Divide mixture among four 4-oz. shallow ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill the pan with boiling water, CAREFUL not to splash any water into the custard mixture, until water reaches halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, it should still have a slight wobble, about 25 minutes. Let cool at room temperature for 15 to 20 minutes; then, chill in the refrigerator for 2 to 3 hours.
Sprinkle remain sugar evenly over the top of the cooled custards. Use the chef's torch in a circular motion, moving the flame continuously over the custard surface until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use. Serving suggestion: serve with fresh berries or cut-up fruit.
Notes
**NOTE** Remember to follow the safety directions for your cooking torch. If you do not have a chef's torch, you can use the oven broiler to caramelize the sugar topping. Watch very closely.
