So I used to get these smaller Hasselbeck Potatoes frozen in bags from wild fork. But they stopped carrying them.
In order for me to have multiple batches vacuum sealed in the freezer I can air fry on demand I'm trying to make my own.
So I just bought bought smaller Yukon gold potatoes and then sliced them leaving about a 1/4" at bottom, rinsed them. Then I parboiled them for 10 minutes.
Then put oil and herbs and left them on a wire rack in the freezer, later on I will bag up and vaccum seal then freeze in batches of 5.
Then in the future when I need some potatoes for a side with meat I'll just pop a bag in the air fryer.
Any suggestions for improvement or mistakes?
[link] [comments]
from AskCulinary https://ift.tt/8Qm1Wsx
Comments
Post a Comment