Potato Apple Kugel Food

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AIR FRYER FRENCH FRIES



Air Fryer French Fries image

Forget the frozen fries! These homemade French fries come out perfectly golden and crisp and only use 1 teaspoon of oil...just another reason to love your air fryer.

Provided by Food Network Kitchen

Time 25m

Yield 2 servings

Number Of Ingredients 4

Nonstick cooking spray, for the basket
1 medium russet potato (about 6 ounces), unpeeled
1 teaspoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat an air fryer to 380 degrees F and spray the basket with nonstick spray.
  • Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels.
  • Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, 14 to 16 minutes. Remove and season with salt.

PERFECT POTATO SALAD



Perfect Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced

Steps:

  • Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
  • Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

POTATO HASH



Potato Hash image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 8

5 cloves garlic, smashed
Kosher salt
4 Yukon gold potatoes, cut into a medium dice
Olive oil
1/2 Spanish onion, cut into a small dice
1 pinch crushed red pepper
Splash of chicken stock, as needed
1 bunch fresh chives, finely sliced

Steps:

  • Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
  • Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

POTATO CROQUETTE



Potato Croquette image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds potatoes, peeled
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 cup finely chopped fresh parsley
Salt and freshly ground black pepper
2 eggs
1 mozzarella ball, cut into thin strips
1 cup dried bread crumbs
Extra-virgin olive oil, for frying

Steps:

  • Boil the potatoes until fork tender, and let cool for 20 minutes.
  • In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
  • Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
  • For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
  • Heat the extra-virgin olive oil in a large pot to 350 degrees F.
  • Fry in the oil in batches until the potato croquettes are crispy and golden brown.
  • Let drain on a paper towel lined plate, and serve warm.

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

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