A toaster oven makes oven fries much more convenient than a larger oven, and a convection toaster oven is larger and more versatile than an air fryer.
Potatoes are peeled, cut and quickly steamed in a pressure cooker to lightly parboil them. They can then be eaten, refrigerated or baked immediately. A toaster convection oven further bakes and broils them. Serve with ketchup.
MAIN
- 4-6 large potatoes, peeled
Peel or not depending on the variety of potato. Thin skin potatoes like white potatoes do not need to be peeled, but thick skin potatoes like Russets do. A pot full of water can keep peeled and cut potato from discoloring in the air.
Cut potatoes into long thin shapes, about 1/4 inch thick and wide. Place cut potatoes in pressure cooker with 1 cup water for steam and close and seal top. On stove at medium heat bring to pressure, then reduce heat to low and continue steaming 3m. Remove from heat and allow slow pressure release.
Drain any remaining water and allow to cool. The potatoes are now cooked, but not too much, and should withstand handling.
Arrange on toaster oven racks. In convection toaster oven bake at 450F 20m. This will begin to brown outside of potatoes. Then continue broil 450F 10-20m, watching closely for desired darkness.
No comments:
Post a Comment