Potato wedges seasoned with paprika, onion, garlic, and served with Cholula ketchup 💚
I tried the instant pot -> cooled -> cut -> seasoned -> air fried method that @ellenshealthykitchen shared recently, and they came out very good! You get a different consistency with pressure cooking versus boiling (and baking, for that matter!), but the trusty russet holds up well.
I washed the taters in water and put a five pound bag of em in the instant pot on the metal trivet along with a cup of water. Cooked at high pressure 10 mins with a natural release (note for later: maybe quick release or quick release after 10 mins would be good and add a little time on to the air fry stage). Cooled at room temp, cut a couple up to eat along with dinner, seasoned with big pinches of paprika, granulated onion, and granulated garlic and air fried for 10 mins at 400°F, shaking halfway thru.
Cooking potatoes under pressure is similar to microwaving them, in that I find it leaves the insides a bit... sticky? No, I think tacky might be a better word for it. This isn't a bad thing for the air fryer because the seasoning holds on very well!
Yay fries!
#plantbased #🥔 #nooil