My Kitchen Clatter

Real Food - Real Life

Air Fried Potato Wedges

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These air fried potatoes are so simple – they make for an easy beginner recipe using an air fryer. Added bonus – the kids like them. I have taught this recipe several times now as one of my library courses. The recipe lets me focus on the features of the air fryer, and sometimes, I think I forget about how great the actual fries are.

Russet potatoes are great for these fries. The outside gets nice and crisp while the inside gets kind of melty. If you don’t have russets around, try it with whatever potatoes you have. I’d love to hear your findings on different potato types.

If you do not have an air fryer, you can cook the potatoes in a 400 F oven (use the convection setting, if you have it). They don’t get as crispy in the oven, but it will still work.

Air Fried Potato Wedges

Serving Size:
2-3
Time:
20 min
Difficulty:
easy

Ingredients

  • 2 medium russet potatoes, scrubbed
  • 1 1/2 Tablespoons olive oil
  • 1/2 teaspoon paprika 
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground black pepper

To Serve (optional)

  • 1/2 cup parmesan cheese
  • 1 Tablespoon chopped parsley (or 1 teaspoon dried)
  • ketchup or ranch for dipping

Directions

  1. Slice the potatoes in half lengthwise. Then put the cut side down and slice in half lengthwise again to make quarters. Place each potato quarter cut side up and create wedges along the long length. 
  2. In a large bowl, combine olive oil, paprika, garlic powder, cayenne pepper, salt and black pepper. Add the potato wedges and toss to coat the potatoes with oil & seasoning. 
  3. Place wedges in the basket of the air fryer in one layer. and cook for 12-15 minutes at 400F. No need to preheat the air fryer. Shake the basket and check for browning every 5 minutes.  Depending on the size of your air fryer, you may need to make two batches. 
  4. While potatoes are cooking, combine grated parmesan cheese and parsley. 
  5. When potatoes are golden brown and crispy, remove from air fryer and toss with the parmesan and parsley. 
  6. Serve with ketchup or whatever dipping sauce you prefer.

Lentil Soup in the Pressure Cooker

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This is a super straightforward recipe for lentil soup. Pair it with some crusty bread and you’ve got a comfort food perfect for cool evenings. I’ve also been known to make a batch during warmer weather, since the leftovers make a super easy and healthy lunch.

If you want to mix the flavors up a bit, you can swap out the thyme and Italian seasoning with cumin and smoked paprika. Turmeric, red pepper flakes and curry powder also make a nice spice combination.

I used green lentils in this recipe – Trader Joe’s carries them. If you only have yellow or red lentils, that’s fine also – just change the cooking time to 8 minutes.

I will note – the lentils are a good source of protein and fiber. Lots of good things going on with lentils, but if you miss the meat, feel free to add in some cooked chicken or sausage at the end. Pop the lid back on for a few minutes (no heat) to let everything get warm.

Enjoy!

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Lentil Soup in the Pressure Cooker
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 T olive oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tsp dried thyme
  • 1 t Italian seasoning
  • ½ t freshly ground black pepper
  • 3 cloves of garlic, minced
  • 1½ cup of green lentils
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14.5 oz) can diced tomatoes, fire roasted
  • 4 cups low-sodium chicken or vegetable broth
  • ½ t sea salt, or to taste
  • freshly grated parmesan, for serving
Instructions
  1. Preheat the base of an electric pressure cooker on the brown or sauté setting.
  2. In the preheated base, add olive oil and allow to heat for a minute. Add onion, carrots, celery and sauté until onions are translucent and a little soft - not brown.
  3. Add thyme, Italian seasoning, and pepper and stir into onion mixture. Add garlic and sauté another minute.
  4. Add green lentils, tomatoes, and broth. Stir.
  5. Close and lock lid on the pressure cooker. Check that the valve is set to sealing and turn keep warm setting off. Set to cook at high pressure for 12 minutes.
  6. When the cooking time is up, release the pressure using the quick release method.

 

Cauliflower & Quinoa Pilaf for the Instant Pot

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For starters, today I want to give a shout out to all those bloggers who are able to take Instagram worthy food photos. It is all I can do to grab the cell phone and snap a photo of my creations while my kids are screaming for dinner in the background. I’m trying to keep it real here – with quinoa on the lip of the pressure cooker, no fancy backdrops, and whatever.

Anyway… on to the recipe. I started with a pilaf recipe from The Instant Pot Bible by Bruce Weinstein, and then adapted it to what I had on hand in the house. The final recipe is much simpler than the original. And isn’t that what cooking is all about?

The original recipe caught my eye because it contained quinoa, which is super healthy and super quick to cook, especially under pressure. One of the things my family does during dinner is talk about the nutritional benefits of the foods we are eating. I find quinoa especially interesting since it is one of the few plant based proteins that contains all nine of the essential amino acids that are commonly found in meats. It is also a great source of manganese, phosphorus and fiber.

A couple quick recipe notes:

  • Be sure to rinse your quinoa before cooking it. You may be able to save yourself this step if your quinoa is pre-rinsed – check the bag to find out.
  • I used homemade vegetable broth. It is so much tastier than the stuff I find at the store and worth the extra trouble, in my opinion. One of these days, I will try to post a recipe for vegetable broth on this site, but in the meantime, a good pressure cooker book should get you started. Or try this recipe over at Hip Pressure Cooking for Vegetable Broth.
  • To make this recipe super easy and quick, I used frozen, riced cauliflower. If you have fresh cauliflower, break it into small pieces, and increase the cooking time to 6 minutes.

 

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Cauliflower & Quinoa Pilaf
Author: 
Recipe type: side dish, pressure cooker, vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 T butter
  • 1 cup of chopped onion (can substitute with shallots or leeks)
  • 1 t chopped garlic
  • 1 t cumin seeds
  • ½ t dried ginger powder
  • 1 cup of rinsed quinoa
  • 1, 16 oz package of fresh or frozen cauliflower rice
  • 2 cups of vegetable stock
Instructions
  1. Preheat the base of your pressure cooker using the sauté setting.
  2. Sauté the onion in the butter for 2-3 minutes until it is soft, but not browned.
  3. Add the garlic, cumin seeds and ginger powder and sauté briefly (about 10-30 seconds) until you can smell the spices.
  4. Turn off the heat on the pressure cooker.
  5. Add the quinoa, cauliflower and stock. Stir to combine.
  6. Lock on the lid of the pressure cooker and set the cook time for 1 minute on high pressure. Double check that the pressure valve is closed. Turn off the "keep warm" setting, if your machine has one.
  7. Once the cooking has completed, release the pressure using a quick release method.
  8. Fluff the pilaf and serve.

 

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