Even though I haven’t talked much lately about using the air fryer and the pressure cooker, there’s hardly a day that doesn’t go by that I’m not using both of them. For those of you who have them, are you still using them? If you haven’t tried a baked potato in the air fryer, you must try that! I wash and dry the potatoes, rub the skins with olive oil, then sprinkle with kosher salt. I usually start with about 15 minutes, then flip the potato over for another 15 minutes. Unless it’s a really big potato, that’s usually sufficient and it doesn’t change the time if you’re doing 2 or 3 or 4 potatoes. I’ll often bake extras, put them in the fridge, then scoop out the center to make make breakfast potatoes (scoop out in small chunks, toss with a bit of olive oil, add some seasoning and then then roast in the baking dish, which is one of the most useful additions I purchased), then I’ll use the skins to make potato skins later in day.
This is pretty typical when I’m cooking . . at least one pressure cooker out and the air fryer seems to never get put up. I have only that one small section of counter that doesn’t have cabinets above it so I try to only use the extra pot type things there.
What are some of your favorite recipes for the air fryer and pressure cooker?
In addition to all the great pressure cooker recipes, I use the pressure cooker exclusively for beans, rice and boiling eggs and there’s rarely a day that we don’t have at least one of those things.
This weekend I had made fries in the air fryer and Vince said “That is the best thing we’ve ever bought!” I’m not so sure about that but it rates right up near the top!