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| Our air fryer ... |
Use russet potatoes (really these are the baked potato recommendations), cut lengthwise to quarter into 4 spears, and parboil in salted water. The potatoes should be cooked enough to poke with a skewer/knife. Don't overcook until they fall apart. Maybe 5 minutes in boiling water.
You might cut your spears in half for more surface area. I like to be able to pickup a spear in my hand when eating them. I like the skin on, just scrub the potatoes to clean them.
When parboiled, drain and dry the potato spears. I dry them by just returning the pot to the element with lid off for a few minutes. You don't want them wet and falling apart. You don't want them to dry out and stick to the bottom of your pot either. A bit of a shake as they dry out helps to prevent sticking.
In a large (bigger the better) salad bowl gently toss the potatoes with about a table spoon or so of garlic oil. We always have some garlic cloves blended with oil in our fridge. You could just use good oil and garlic salt in the seasoning. The idea is to get them lightly coated with the oil. Coated but not drowning.
Now gently toss the oil coated potatoes with a Panko seasoned mix until well coated all over and dry. I use some finely grated parmesan, Italian seasoning, a bit of dried chilies, paprika salt and pepper. The seasoning mix is up to you, but Panko and finely ground parmesan are the important elements (a ratio of about 3/4 Panko to 1/4 parmesan). If you don't have garlic oil then garlic salt in the seasoning mix would work as well. The idea is to coat things with the mix and to soak up any oil. I have prepared a jar of this Panko seasoned mix and we keep it in the fridge.
Spread coated spears in an airfryer basket, don't crowd them, space between is important. Then air fry until crispy. Give them a shake half way through. In our oven that's about 15 mins.
It's a bit messy — you will need to clean up any seasoning bits, oil and Panko that's fallen off in your oven when you're done.
When parboiled, drain and dry the potato spears. I dry them by just returning the pot to the element with lid off for a few minutes. You don't want them wet and falling apart. You don't want them to dry out and stick to the bottom of your pot either. A bit of a shake as they dry out helps to prevent sticking.
In a large (bigger the better) salad bowl gently toss the potatoes with about a table spoon or so of garlic oil. We always have some garlic cloves blended with oil in our fridge. You could just use good oil and garlic salt in the seasoning. The idea is to get them lightly coated with the oil. Coated but not drowning.
Now gently toss the oil coated potatoes with a Panko seasoned mix until well coated all over and dry. I use some finely grated parmesan, Italian seasoning, a bit of dried chilies, paprika salt and pepper. The seasoning mix is up to you, but Panko and finely ground parmesan are the important elements (a ratio of about 3/4 Panko to 1/4 parmesan). If you don't have garlic oil then garlic salt in the seasoning mix would work as well. The idea is to coat things with the mix and to soak up any oil. I have prepared a jar of this Panko seasoned mix and we keep it in the fridge.
Spread coated spears in an airfryer basket, don't crowd them, space between is important. Then air fry until crispy. Give them a shake half way through. In our oven that's about 15 mins.
It's a bit messy — you will need to clean up any seasoning bits, oil and Panko that's fallen off in your oven when you're done.
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