fries

Crabby Fries

DSC_0091

Slice up two clean potatoes and toss lightly in a teaspoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon cumin. Begin to air fry at 400 until crisp. This will depend in part on your frier. Move the fries about in the basket every so often to keep the air circulating around the fries and crisping them. If you don’t have an air frier, lay the oiled potato slices in a single layer on a baking sheet. Sprinkle with salt and cumin. Bake at 400 for approximately 35 minutes. Check on them often as cooking time will vary.

In a blender, combine 1 room temperature egg with 1 tablespoon minced garlic. With the motor running, stream in 1 1/2 cups fruit olive oil then 1 tablespoon lemon juice. Once thoroughly combined, add 1/4 teaspoon salt and 1/4 ground pepper and pulse for about ten seconds. Listen, we never registered for a blender because we already have a food processor and it seemed silly to have a large counter top appliance that does what our food processor does. I use our immersion blender to make this aoili and it works just as well.

In a small bowl, combine a drained can of crab meat with 1/4 teaspoon salt and a few pinches Old Bay seasoning.

When your fries are cooked, squeeze garlic aoili over them, then scoop crab mixture over them. Top with finely chopped green onions. Eat hot.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!

Crispy Sweet Potato Fries

DSC_0154.JPG

Wash and skin 2 medium sweet potatoes. Cut into 1/4″ matchsticks; soak in cool water for at least one hour.

Drain sweet potatoes, pat dry with paper towels. Add to large gallon sized ziploc with 2 tablespoons corn starch. Toss until evenly coated.

In a large bowl, combine corn starch coated matchsticks, 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon white pepper, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper. Do NOT add salt at this stage or you’ll have soggy fries. Them’s the breaks.

Spread matchsticks out on baking sheets lined with parchment paper or silicone baking sheet. You want to leave some space on the sheets so the potatoes can crisp up. Bake at 400 for approximately 40 minutes, until crisp. Some will blacken. They’re tasty nonetheless. Once removed from the oven, sprinkle with coarse sea salt or kosher salt. Serve with sriracha ketchup if you’re bold.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!