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.
Traditional drunk potatoes call for, you now, alcohol. I modified it because I am not a big beer drinker and don’t always have them in the fridge to cook with. If you’re very committed, add them to the beans in lieu of chicken stock and cook down. Add salt to taste since you’ll be missing that from the stock. Technically this makes them drunken black beans.
While your crispy rosemary potatoes are cooking, heat one tablespoon olive oil in a high walled skillet. Add three cloves of minced garlic and two finely sliced shallots. When garlic is lightly browned, add two cups of chicken stock and one can of drained black beans. Season with 1/2 teaspoon of sea salt. Bring to a gentle simmer, not a boil, and continue simmering until chicken stock has cooked down.
While the stock is reducing, cook one chopped yellow onion and one sliced bell pepper fajita style; you’re looking for lightly blackened edges.
When your potatoes are done, top with fajita style veggies and black beans. Graham likes his potatoes with breakfast sausage and a fried egg. I like mine with plain Greek yogurt and fresh jalapeño slices.
Preheat the oven to 475. Bring a pot of salted water to a boil. Add three Russet potatoes, chopped into bite sized pieces. The smaller you cut the potatoes, the crispier they’ll be. Boil the potatoes for approximately 15 minutes. Drain. Put the potatoes back in the pot, hold the lid on and give the potatoes two good shakes. The fluffy bits become the crispy bits.
Add 1/4 cup olive oil to a roasting pan and place in the oven for ten minutes. Remove from the oven and arrange potatoes in a single layer in the roasting pan. Top with 2-3 tablespoons fresh chopped rosemary and 1 teaspoon coarse sea salt. Reduce the oven temperature to 425. Cook 45 minutes to an hour. Serve hot.