On Friday night, I treat the boys to steak and fries.
It’s their favorite meal of the week, and for once I don’t have to negotiate with them (they should both be lawyers!). The steak is grass fed from Trader Joe’s, and while I’m there, I grab a bag of fries too.
Yes! The Clever Carrot doesn’t make her own fries!
You heard that right. In my defense, the correct way to make fries is to double fry the potatoes for a super crispy outside and fluffy middle. Tell me something: who in their right mind would double fry anything in raging hot oil at the end of the week?
I’d rather eat out.
Plus, I found an easier and healthier way to do it without the fat.
Phillips reached out asking if I’d like to try their new Airfryer.
Interestingly enough, my dad told me about this Airfryer so I was somewhat familiar with the concept. He made Chinese spareribs and they were beyond delicious. Oprah even put the Airfryer on her Favorites Things List (2016). So, how could I not want to learn more?!
After watching this demo video, all I could think about were crispy fries for the rest of the day. I think my thighs got smaller.
So, here’s how it works:
Its unique shape allows hot air to circulate all around the food, for even cooking without the fat. All you need is 1 tablespoon of olive oil! Any residual oil drains away as it cooks so you’re not left with a soggy mess. The food is crispy on the outside and perfectly cooked on the inside.
You can use the Airfryer to cook all sorts of things too, including veggies, steak, desserts, even bread!
For the recipe, I created a medley of veggie fries.
The lineup included sweet potatoes, parsnips, and heirloom carrots. I tossed the veggies in olive oil, garlic powder, and rosemary, and dusted them with cornmeal for a crunchy texture on the finish.
Each vegetable takes a different amount of time to cook, so I air-fried everything in batches. The parsnips cooked the fastest, followed by the sweet potatoes and carrots. Because carrots don’t have as much starch as the other veggies, they didn’t fully crisp as per a typical french fry, but cooked nicely and had great flavor.
And guess what else?!
**GIVEAWAY NOW CLOSED! 12/27/16**
I have a FANTASTIC giveaway for YOU!
One lucky winner is going to receive the following, courtesy of Phillips:
- Philips Airfryer ($350-400 in value)
- Williams-Sonoma Airfryer Cookbook
- $100 AmEx gift card
- Gordon Ramsay’s Home Cooking cookbook
Plus, you get a 20% off coupon code for all purchases: OPRAH.
To enter: leave a comment below and tell me what YOU would like to make in the Airfryer! Contest open to US residents only. You are going to love this one! Good luck to all!
*This post was in partnership with Philips. All opinions are my own!Print
- 2 large sweet potatoes
- 4 large parsnips
- 4 carrots, assorted colors
- 1–2 tablespoons of olive oil
- 1–2 tablespoons of chopped rosemary
- garlic powder, to taste
* For best results, make sure to cut the vegetables roughly the same size, for even cooking.
- Set your Airfryer to 350 F.
- Peel and trim all of the vegetables. Cut into 1/2-inch sticks. The best way to do this, is to cut the vegetables into slices first, lengthwise, and then across to create ‘fries’. Place the vegetables into 3 bowls, respectively.
- Drizzle the vegetables with olive oil, rosemary, garlic powder, and a sprinkle of cornmeal. Toss well to combine.
- To air-fry, place half of the sweet potatoes into the fry basket, making sure not to go over the max line. Cook for 6-9 minutes or until crispy. Transfer to a wire rack and sprinkle with salt while still hot.
- For the parsnips, cook for 3-4 minutes. For the carrots, cook for 10-15 minutes.
- Serve directly on the cooling rack, family-style, or on a large platter. Veggie fries are best enjoyed warm, fresh out of the Airfryer.