Let's just start with the potatoes. I found this recipe on the Blue-Eyed Soul Food blog. This is my new favorite potato recipe. Oh, amazing. Crispy and crunchy and the seasoning possibilities are endless. One suggestion was as a snack during a football game next fall. Like we will wait that long to make these again!
Ingredients-
1 1/2 lb baby Yukon Gold potatoes
2 cups chicken stock ( I used Vegetable Stock)
1/4 cup unsalted butter (1/2 stick) – melted
2 tsp olive oil
1 tsp dried parsley
1/2 tsp paprika
Kosher sea salt & freshly ground black pepper
Method-
Place the potatoes in a medium-sized pot
Pour in the broth, enough to cover the potatoes
Bring to a boil and cook until potatoes are fork-tender
Drain the potatoes and transfer them to a cutting board
In a small bowl combine the melted butter, olive oil, parsley & paprika
Dip the bottom of a small drinking glass in the butter mixture and gently press the potatoes with the bottom of the glass. Dip the glass into the butter as needed while smashing the potatoes. Be careful not to smash them too hard so they break apart. Just enough to flatten slightly
Preheat the air fryer to 400 degrees
Spray or lightly coat the air-fryer basket with a little bit of olive oil
Gently transfer the potatoes in one layer to the basket of the air fryer
Brush some of the butter mixtures with a basting brush over the tops
Sprinkle salt & pepper evenly over the potatoes
Air fry for 10 minutes at 400 degrees
Remove the basket & gently flip the potatoes
Brush with more of the butter mixture. Season again with salt & pepper
Continue to air-fry for 8 minutes at 400 degrees until crispy and browned.
The pork chop recipe is my 2nd favorite way to prepare pork.
The sauce is spot on with the pork, especially adding 1/2 tbsp of Dijon to the Balsamic vinegar.
Rosemary Balsamic Pork Chops-
2 Pork Chops, at least 1-inch thick
salt, and freshly ground pepper
2 tbsp. olive oil
2 tsp. freshly chopped rosemary leaves
2 tbsp balsamic vinegar
Method-
Preheat oven to 350 degrees.
Season the pork chops on both sides with salt and pepper. Rub each chop with 1 tablespoon of olive oil. Arrange in a baking dish and bake 15 to 20 minutes, until firm but springy to the touch. Remove the chops from the oven and sprinkle with rosemary and vinegar. To give the sauce a creamy texture with no added fat, mix a tablespoon of mustard with the vinegar before adding it to the pan. Return to the oven and bake 5 minutes more to caramelize the vinegar. Serve immediately.
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