Cajun All in One Breakfast Hash

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Yields 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Filling Ingredients

  • 1 large russet potato, cubed

  • ¼ green bell pepper, diced

  • ¼ red bell pepper, diced

  • ¼ red onion, diced

  • ⅛ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon paprika

  • 2 strips bacon, cut in half

  • 2 eggs

Directions

  1. SELECT Preheat on the Cosori Air Fryer. Adjust the temperature to 350°F and press Start/Pause.

  2. COMBINE the potato, bell peppers, onion, salt, black pepper, onion powder, garlic powder, and paprika in a bowl.

  3. PLACE bacon on the bottom of the air fryer basket followed by hash mix in the air fryer and spray with nonstick cooking spray to ensure even coating.

  4. ADJUST temperature to 350°F, time to 15 minutes, and press Start/Pause.

  5. REMOVE the air fryer baskets after 8 minutes to flip the potato cubes and also place bottom bacon on top. Then place basket back into the air fryer.

  6. REMOVE air fryer basket and place bacon pieces aside. Remove hash onto a foil and place the foil with hash back into the air fryer.

  7. PLACE two cracked eggs on top of the hash and place air fryer basket back into the air fryer.

  8. PRESS Temp/Time and change the temperature to 380°F.

  9. PRESS Temp/Time again and change the time to 5 minutes. Replace baskets and press Start/Pause.

  10. SERVE hot.

Mango Habanero Chicken Wings

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Yields 5 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

  • 3 habaneros, chopped with seeds

  • 1 cup mango, puréed

  • ¼ cup water

  • ¼ cup sugar

  • ¼ cup corn syrup

  • ¼ cup white distilled vinegar

  • 1 teaspoon cornstarch 

  • 1½ teaspoons salt, divided

  • 18 chicken wings

Directions

  1. COMBINE all the ingredients in a small sauce pot, setting aside the wings and 1 teaspoon of salt.

  2. BOIL sauce, mixing well, and reduce until the sauce thickens.

  3. REMOVE sauce from heat and set aside.

  4. SELECT Preheat on the Cosori Air Fryer, adjust to 380°F, and press Start/Pause.

  5. COAT chicken wings with the 1 teaspoon of salt until well coated.

  6. SPRAY the preheated air fryer baskets with cooking spray and add the wings, spraying the top of the chicken wings as well.

  7. SELECT Chicken and press Start/Pause. Make sure to shake the baskets halfway through cooking.

  8. TOSS the chicken wings with the mango habanero sauce in a bowl until well coated, or use as a dipping sauce.

Korean “Bulgogi” Ground Beef Over Rice

Yields 3 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

  • 1 pound beef (80% lean), ground

  • 8 teaspoons dark soy sauce

  • 4 teaspoons brown sugar

  • 2 teaspoons mirin

  • 2 teaspoons white vinegar

  • ½ teaspoon sesame oil

  • ¼ teaspoon ginger powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ⅛ teaspoon salt

  • 1 pinch black pepper

  • 1 teaspoon vegetable oil

  • ⅓ cup onion, minced

  • 2 cloves garlic, minced

  • ¼ teaspoon cornstarch

  • ¼ cup beef broth

  • ½ onion, sliced

  • 1 green onion, sliced, for garnish

  • ⅛ teaspoon sesame seed, for garnish

**DOES NOT USE PRESSURE COOK

Directions

  1. MIX dark soy sauce, brown sugar, mirin, white vinegar, sesame oil, ginger powder, garlic powder, onion powder, salt, and pepper in a bowl.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker and press On/Start. Allow the pressure cooker to heat up.

  3. ADD the vegetable oil, minced onion, and minced garlic to the pressure cooker. Sauté until soft.

  4. ADD the dark soy sauce mixture, cornstarch, and beef broth. Simmer for 20 seconds.

  5. ADD the ground beef and onion slices. Break up the meat and cook for 8 minutes.

  6. SERVE immediately with rice in bowls. Garnish with sliced green onion and sesame seeds.

Carnitas

Yields 16 servings

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Ingredients

  • 5 pounds pork butt roast, cut into 2-inch cubes

  • 1½ tablespoons salt

  • 1 tablespoon brown sugar

  • 1½ tablespoons dried oregano

  • 1 tablespoon ground cumin

  • 1 tablespoon black pepper

  • 1 tablespoon chile powder

  • 1 tablespoon paprika

  • 3 tablespoons olive oil

  • 1 onion, chopped coarsely

  • 6 cloves garlic, minced

  • 1 cup water

Directions

  1. COMBINE salt, brown sugar, 1 tablespoon of dried oregano, and a ½ tablespoon of the following seasonings: ground cumin, black pepper, chile powder, and paprika. Mix the seasonings with the pork butt cubes.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, set temperature to 320°F, set the time for 15 minutes, and press On/Start. Allow the pressure cooker to heat up.

  3. ADD olive oil to the preheated pressure cooker and allow to heat up for 1 minute.

  4. BROWN seasoned pork butt, making sure to turn the pieces occasionally. Cook for 4 minutes.

  5. ADD the chopped onion and minced garlic and cook for 2 minutes, stirring occasionally.

  6. MIX in the water.

  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  8. SELECT Meat/Stew, set time for 1 hour, and press On/Start.

  9. NATURAL RELEASE for 15 minutes when done cooking and carefully remove the lid.

  10. REMOVE the pork pieces with tongs and place in a separate bowl.

  11. SHRED the carnitas with a fork.

  12. ADD ¼ cup of the liquid remaining in the Pressure Cooker to the bowl of shredded carnitas.

  13. ADD the remaining ground cumin, black pepper, chile powder, paprika, and dried oregano. Mix well.

Spaghetti Squash Parmesan

Yields 4 servings

Prep Time: 3 minutes

Cook Time: 15 minutes

Ingredients

  • 1 spaghetti squash (2 pounds), halved lengthwise

  • 1½ teaspoons salt

  • ½ teaspoon black pepper

  • 1 teaspoon Italian seasoning

  • 2 garlic cloves, grated

  • 1 tablespoon olive oil

  • 1 cup marinara sauce

  • 1 cup mozzarella cheese, shredded

  • ½ cup Parmesan cheese, grated

  • ¼ teaspoon crushed red pepper

  • ½ cups fresh basil leaves, chopped

Directions

  1. ADD 1 cup water and a low metal rack into the Cosori Pressure Cooker. Place the halved spaghetti squash onto the rack.

  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  3. SELECT Steam Vegetables, set time for 10 minutes, and press On/Start.

  4. QUICK RELEASE when done cooking and carefully remove the lid. Remove squash carefully.

  5. SHRED the squash with a fork into strands.

  6. SEASON with salt, black pepper, Italian seasoning, and grated garlic.

  7. DRIZZLE olive oil on top of the squash.

  8. COVER with marinara sauce, mozzarella cheese, Parmesan cheese, and crushed red pepper.

  9. BROIL in an oven or broiler for 5 minutes until golden brown and cheese is bubbly.

  10. GARNISH with freshly chopped basil. 

Korean Braised Short Ribs (Galbijjim)

Yields 6 servings

Prep Time: 1 hour 10 minutes

Cook Time: 1 hour 10 minutes

Ingredients

  • 4 pounds beef short ribs, bone-in

  • 4 cups water

  • 2 cups dark soy sauce

  • ¼ cup mirin
    3 tablespoons sugar

  • 1 teaspoon sesame oil

  • 1 apple, peeled & quartered

  • 1 pear, peeled & quartered

  • ½-inch piece ginger

  • 4 garlic cloves

  • 1 large potato, cut into thirds

  • 2 large carrots, cut into thirds

  • 2 whole green onions, thinly sliced, for garnish

  • ½ tablespoon pine nuts, for garnish

Directions

  1. PLACE short ribs in just enough cold water to cover fully cover them and soak for 1 hour.

  2. REMOVE from water and rinse. Place into the Cosori Pressure Cooker with 4 cups of water.

  3. SELECT Pasta/Boil, Adjust to “More/High”, and press On/Start.

  4. BOIL short ribs for 30 minutes.

  5. COMBINE dark soy sauce, mirin, sugar, and sesame oil in a bowl and mix well.

  6. BLEND apple, pear, ginger, and garlic until it reaches a smoothie-like texture.

  7. COMBINE both blends and mix well.

  8. REMOVE beef stock from the pressure cooker, leaving 2 cups of the liquid.

  9. ADD the soy sauce and fruit mixture, potato, and carrots to the pressure cooker.

  10. SELECT Meat/Stew and press On/Start.

  11. REMOVE potato and carrots and set aside.

  12. SELECT Pasta/Boil and press On/Start. Reduce liquid for 20 minutes.

  13. PLACE potatoes, carrots, and short ribs in a serving dish, and cover with sauce. Garnish with sliced green onions and pine nuts.

Creamed Corn

Yields 6-8 servings 

Prep Time: 5 minutes

Cook Time: 24 minutes

Ingredients

  • 2 sticks (1 cup) butter 

  • 1 white onion, diced 

  • 6 cups frozen corn 

  • 3 cups heavy cream

  • 1½ teaspoons salt 

  • Black pepper, to taste

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust to “More/High”, and press On/Start.

  2. ADD butter and melt for 1 minute.

  3. ADD in onions and cook for 8 minutes or until translucent.

  4. MIX corn and heavy cream in the pot and let it come to a simmer.

  5. BOIL the mixture for 15 minutes, then press Stop/Cancel.

  6. BLEND with an immersion blender until smooth, if desired.

  7. SEASON with salt and add black pepper to taste. Mix well and serve.

Sweet Potato Mash with Maple Syrup

Yields 6-8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

  • 3 large sweet potatoes, chopped into 1-inch cubes

  • 2 large white sweet potatoes, chopped into 1-inch cubes

  • 1 stick (½ cup) butter, cubed

  • 3 tablespoons maple syrup

Directions

  1. DESKIN all potatoes and cut into 1-inch cubes.

  2. INSERT steamer rack into the Cosori Pressure Cooker inner pot and add 2 cups of water.

  3. PLACE chopped potatoes onto the steamer rack.

  4. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  5. SELECT Steam Potatoes, Adjust to “Less/Low”, and press On/Start.

  6. QUICK RELEASE when done cooking and carefully remove the lid.

  7. DRAIN potatoes and transfer to a mixing bowl.

  8. ADD butter and maple syrup, then mash or beat well until combined to make a smooth mash. Then, serve.

Warm Butternut Squash Salad with Pumpkin Seeds

Yields 4-6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

  • 2 pounds butternut squash, cut into 1-inch cubes

  • 6 tablespoons, plus 1 teaspoon extra-virgin olive oil 

  • ⅓ cup pumpkin seeds

  • 3 tablespoons apple cider vinegar

  • 1 teaspoon ground coriander

  • 4 scallions, thinly sliced

  • 2 cups spinach

  • Salt & pepper, to taste

  • Fresh cilantro, chopped, for garnish

Directions

  1. ADD 1 cup water and a low metal rack into the Cosori Pressure Cooker. Place the butternut squash onto the rack.

  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  3. SELECT Steam Vegetables, set time for 10 minutes, and press On/Start.

  4. QUICK RELEASE when done cooking and carefully remove the lid. Remove squash carefully.

  5. SET squash aside in a separate container and empty the pot. Add 1 teaspoon of oil and select Sauté/Brown. Allow oil to heat up.

  6. ADJUST time to 3 minutes and press On/Start.

  7. ADD pumpkin seeds and toast for 3 minutes, or until seeds begin to brown.

  8. REMOVE pumpkin seeds from heat and add to the butternut squash container.

  9. WHISK together the remaining oil, apple cider vinegar, and ground coriander to make a vinaigrette.

  10. ADD all ingredients together and mix well.

  11. GARNISH with cilantro and serve.  

Preserved Lemon and White Bean Spread

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Yields 3 cups

Prep Time: 8 hours or overnight

Cook Time: 45 minutes 

Ingredients

  • 1 cup white beans

  • 4 garlic cloves, minced

  • 3 tablespoons extra-virgin olive oil 

  • 2 tablespoons preserved lemon, finely chopped

  • 1½ tablespoons lemon juice

  • ½ teaspoon smoked paprika

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons mint, finely chopped

  • Salt, to taste

Directions

  1. SOAK white beans in water for 8 hours or overnight.

  2. DRAIN the beans and add to the Cosori Pressure Cooker inner pot.

  3. ADD 6 cups of water to the pot and secure the lid

  4. SELECT Beans/Stew and adjust cook time to 30 minutes. Then, press On/Start.

  5. NATURAL RELEASE for 15 minutes, then drain beans.

  6. ADD the remaining ingredients to a food processor or blender, and blend until smooth, or your desired consistency is reached.

  7. STORE in the fridge for up to 3 days or serve immediately with a drizzle of olive oil and fresh lemon juice.

Strawberry Cream Scones

Yields 6 scones

Prep Time: 10 minutes

Cook Time: 12 minutes

 

Ingredients

  • 2 cups all-purpose flour

  • ¼ cup granulated sugar

  • 2 teaspoons baking powder

  • ⅛ teaspoon salt

  • 6 tablespoons butter, cold, cut into pieces

  • ½ cup fresh strawberries, chopped

  • ½ cup heavy cream

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon water

Directions

  1. SIFT together the flour, sugar, baking powder, and salt in a large bowl.

  2. CUT the butter into the flour using a pastry blender or your hands until the mixture resembles coarse crumbs.

  3. MIX the strawberries into the flour mixture. Set aside.

  4. WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.

  5. FOLD the cream mixture into the flour mixture until it combines, then roll it out to a 1½-inch thickness.

  6. USE a round cookie cutter to cut the scones.

  7. BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.

  8. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.

  9. LINE the preheated inner basket with parchment paper.

  10. PLACE the scones on top of the parchment paper and cook for 12 minutes at 350°F, until golden brown.

Ginger Blueberry Scones

Yields 6 scones

Prep Time: 10 minutes

Cook Time: 12 minutes

 

Ingredients

  • 2 cups all-purpose flour

  • ¼ cup granulated sugar

  • 2 teaspoons baking powder

  • ⅛ teaspoon salt

  • 6 tablespoons butter, cold, cut into pieces

  • ½ cup fresh blueberries

  • 2 teaspoons fresh ginger, finely grated

  • ½ cup heavy cream

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon water

Directions

  1. SIFT together the flour, sugar, baking powder, and salt in a large bowl.

  2. CUT the butter into the flour using a pastry blender or by hand until the mixture resembles coarse crumbs.

  3. MIX the blueberries and ginger into the flour mixture. Set aside.

  4. WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.

  5. FOLD the cream mixture into the flour until it combines.

  6. FORM the dough into a round shape with 1½-inch thickness and cut it into eighths.

  7. BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.

  8. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.

  9. LINE the preheated inner basket with parchment paper and place the scones on top.

  10. COOK for 12 minutes at 350°F, until golden brown.

Baked Potted Egg

Yields 3 servings

Prep Time: 3 minutes

Cook Time: 14 minutes

 

Ingredients

  • Nonstick cooking spray

  • 3 eggs

  • 6 slices smoked streaky bacon, diced

  • 2 cups baby spinach, washed

  • ⅓ cup heavy cream

  • 3 tablespoons Parmesan cheese, grated

  • Salt & pepper, to taste

Directions

  1. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.

  2. SPRAY three 3-inch ramekins with nonstick cooking spray.

  3. ADD 1 egg to each greased ramekin.

  4. COOK the bacon in a pan until crispy, about 5 minutes.

  5. ADD the spinach and cook until wilted, about 2 minutes.

  6. MIX in the heavy cream and Parmesan cheese. Cook for 2 to 3 minutes.

  7. POUR the cream mixture on top of the eggs.

  8. PLACE the ramekins into the preheated air fryer and cook for 4 minutes at 350°F, until the egg white is fully set.

  9. SEASON to taste with salt and pepper.

French Toast Sticks

Yields 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

 

Ingredients

  • 4 slices white bread, 1½ inches thick, preferably stale

  • 2 eggs

  • ¼ cup milk

  • 1 tablespoon maple syrup

  • ½ teaspoon vanilla extract

  • Nonstick cooking spray

  • 3 tablespoons sugar

  • 1 teaspoon ground cinnamon

  • Maple syrup, for serving

  • Powdered sugar, for dusting

Directions

  1. CUT each slice of bread into thirds making 12 pieces. Set aside.

  2. WHISK together the eggs, milk, maple syrup, and vanilla.

  3. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause. Allow to heat up.

  4. DIP the bread sticks into the egg mixture and arrange into the preheated air fryer. Spray the French toast sticks liberally with cooking spray.

  5. COOK the French toast sticks for 10 minutes at 350°F. Flip the sticks halfway through cooking.

  6. MIX together the sugar and cinnamon in a bowl.

  7. COAT the French toast sticks in the cinnamon sugar mixture when done cooking.

  8. SERVE with maple syrup and dust with powdered sugar.

Muffin Breakfast Sandwich

Yields 1 serving

Prep Time: 2 minutes

Cook Time: 10 minutes

 

Ingredients

  • Nonstick cooking spray

  • 1 slice white cheddar cheese

  • 1 slice Canadian bacon

  • 1 English muffin, split

  • 1 tablespoon hot water

  • 1 large egg

  • Salt & pepper, to taste

Directions

  1. SPRAY the inside of a 3-ounce ramekin with cooking spray and place into the Cosori Air Fryer.

  2. SELECT Preheat, adjust to 320°F, and press Start/Pause.

  3. ADD the cheese and Canadian bacon to 1 half of the English muffin.

  4. PLACE both halves of the muffin into the preheated air fryer.

  5. POUR the hot water and egg into the heated ramekin and season with salt and pepper.

  6. SELECT Bread, adjust to 10 minutes, and press Start/Pause.

  7. TAKE the English muffins out after 7 minutes, leaving the egg for the full time.

  8. ASSEMBLE your sandwich by placing the cooked egg on top of the English muffin and serve.

Coffee Streusel Muffins

Yields 6 muffins

Prep Time: 10 minutes

Cook Time: 12 minutes

 

Ingredients

Crumb Topping:

  • 1 tablespoon white sugar

  • 1½ tablespoons light brown sugar

  • ¼ teaspoon cinnamon

  • ¼ teaspoon salt

  • 1 tablespoon unsalted butter, melted

  • 3 tablespoons all-purpose flour

Muffins

  • ¾ cup all-purpose flour

  • ¼ cup light brown sugar

  • 1 teaspoon baking powder

  • ⅛ teaspoon baking soda

  • ½ teaspoon cinnamon

  • ⅛ teaspoon salt

  • ½ cup sour cream

  • 3 tablespoons unsalted butter, melted

  • 1 egg

  • 1 teaspoon vanilla

  • Nonstick cooking spray

Directions

Muffins:

  1. MIX all the crumb topping ingredients together until it forms coarse crumbs. Set aside.

  2. COMBINE together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.

  3. WHISK the sour cream, butter, egg, and vanilla together in a separate bowl until well combined.

  4. MIX the wet ingredients into the dry until well combined.

  5. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.

  6. GREASE muffin cups with cooking spray and pour batter in until cups are ¾ full.

  7. SPRINKLE the top of the muffins with the crumb topping.

  8. PLACE the muffin cups into the preheated air fryer. You may need to work in batches.

  9. COOK the muffins at 350°F for 12 minutes.

Stuffed French Toast

Yields 1 serving

Prep Time: 4 minutes

Cook Time: 10 minutes

 

Ingredients

  • 1 slice brioche bread, 2½ inches thick, preferably stale

  • 4 ounces cream cheese

  • 2 eggs

  • 2 tablespoons milk

  • 2 tablespoons heavy cream

  • 3 tablespoons sugar

  • 1 teaspoon cinnamon

  • ½ teaspoon vanilla extract

  • Nonstick cooking spray

  • Pistachios, chopped, for topping

  • Maple syrup, for serving

Directions

  1. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.

  2. CUT a slit in the middle of the brioche slice.

  3. STUFF the inside of the slit with cream cheese. Set aside.

  4. WHISK together the eggs, milk, heavy cream, sugar, cinnamon, and vanilla extract.

  5. SOAK the stuffed French toast in egg mixture for 10 seconds on each side.

  6. SPRAY each side of the French toast with cooking spray.

  7. PLACE the French toast in the preheated air fryer and cook for 10 minutes at 350°F.

  8. REMOVE the French toast carefully with a spatula when done cooking.

  9. SERVE topped with chopped pistachios and maple syrup.

BBQ Bacon

Yields 2 servings

Prep Time: 2 minutes

Cook Time: 8 minutes

 

Ingredients

  • 1 tablespoon dark brown sugar

  • 2 teaspoons chili powder

  • ¼ teaspoon ground cumin

  • ¼ teaspoon cayenne pepper

  • 4 slices bacon, halved

Directions

  1. MIX together the seasonings until well combined.

  2. DREDGE the bacon in the seasoning until fully coated. Set aside.

  3. SELECT Preheat on the Cosori Air Fryer, adjust to 320°F, and press Start/Pause.

  4. PLACE the bacon into the preheated air fryer.

  5. SELECT Bacon and press Start/Pause.

Breakfast Pizza

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Yields 1-2 servings

Prep Time: 5 minutes

Cook Time: 8 minutes

 

Ingredients

  • 2 teaspoons olive oil

  • 1 pre-made pizza dough (7 inches)

  • 1 ounce low-moisture mozzarella cheese

  • 2 slices smoked ham

  • 1 egg

  • 1½ tablespoons cilantro, chopped

Directions

  1. BRUSH olive oil on top of the premade pizza dough.

  2. ADD mozzarella cheese and smoked ham onto the dough.

  3. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.

  4. PLACE the pizza into the preheated air fryer and cook for 8 minutes at 350°F.

  5. REMOVE baskets after 5 minutes and crack the egg on top of the pizza.

  6. REPLACE baskets into the air fryer and finish cooking. Garnish with chopped cilantro and serve.

Homemade French Fries

Yields 4 servings

Prep Time: 30 minutes

Cook Time: 28 minutes

 

Ingredients

  • 2 russet potatoes, cut into 3 x ½-inch strips

  • 1 liter cold water, for soaking potatoes

  • 2 tablespoons oil

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • Salt & pepper, to taste

  • Ketchup or ranch, for serving

Directions

  1. CUT the potatoes into 3 x ½-inch strips and soak in the water for 15 minutes.

  2. DRAIN the potatoes, rinse with cold water, and pat dry with paper towels.

  3. ADD oil and spices to the potatoes, tossing until they are coated evenly.

  4. SELECT Preheat on the Cosori Air Fryer, adjust to 380°F, and press Start/Pause.

  5. ADD the potatoes to the preheated air fryer.

  6. SELECT French Fries, adjust the time to 28 minutes, and press Start/Pause. Make sure to shake the baskets halfway through cooking (the Shake Reminder function will let you know when!).

  7. REMOVE the baskets from the air fryer when done cooking, and season the fries with salt and pepper.

  8. SERVE with ketchup or ranch.