Vortex 6 Quart - Rosemary Parmesan Haystack Potatoes
By :Chop Secrets
instant vortex, air fryer recipes, instant vortex recipes
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 1 1/2 lbs russet potatoes peeled
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 2 tsp fresh rosemary finely chopped (or 1/2dried)
  • 1 tbsp finely grated parmesan
Additional Tools
  • Vegetable spiralizer
Prep Time 15 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
  • 1 1/2 lbs russet potatoes peeled
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 2 tsp fresh rosemary finely chopped (or 1/2dried)
  • 1 tbsp finely grated parmesan
Additional Tools
  • Vegetable spiralizer
instant vortex, air fryer recipes, instant vortex recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Cut potatoes into 8 inch long spirals on a spiralizer, using manufacturer’s instructions. Soak the potato spirals in cold water for at least 5-10 minutes, then rinse well. Spread well-drained potato spirals on a clean towel and pat to remove moisture.
  2. In a large bowl, gently toss the potatoes with olive oil and kosher salt.
  3. Place the cooking tray on the bottom of the air fry basket. Using the display panel, select AIR FRY, then adjust the temperature to 380°F and the time to 15 minutes, then touch START.
  4. When the display indicates “Add Food” place potato spirals on the cooking tray.
  5. When the display reaches 10 minutes, gently toss the potatoes to ensure even cooking.
  6. When the display indicates “Turn Food” gently toss the potatoes to ensure even cooking. Check every minute thereafter for desired doneness.
  7. When the Air Fry program is complete, remove the potatoes, sprinkle with rosemary and parmesan. Adjust seasonings and serve hot.
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