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Vortex Plus - Mini Popovers
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
2 - 4 Servings
|
Ingredients
- 1 lb russet potatoes peeled or peeled
- 2 tsp olive oil
- Salt to taste
Ingredients
|
|
Instructions
- Cut the potatoes into
1/4 inch sticks using a mandolin slicer. Rinse the cut potatoes thoroughly and then soak in cold water for at least 10 minutes. - Drain the cut potatoes and dry thoroughly with a kitchen towel.
- In a large bowl, toss cut potatoes with the oil, then load them into the rotisserie basket and attach the lid.
- Place the drip pan in the bottom of the cooking chamber. Using the display panel, touch AIRFRY, then adjust the temperature to 380 degrees and the time to 20 minutes, then touch START.
- When the display indicates “Add Food” use the rotisserie fetch tool to lift the basket into the cooking chamber, using the red rotisserie release lever to secure the basket. Close the door and touch ROTATE.
- Check the fries beginning at 17 minutes and remove when golden.
- Add salt to taste and serve hot.
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Used one peeled sweet potato and one unpeeled russet, added some piment d’esplette. Better than roasted or convection baked fries; fully as good as fries in oil. I did need 10 extra minutes to get the browning I prefer, but it was well worth the time spent.