Thursday, September 2, 2010

addiction, part 2


I ate the whole bowl! Do I think you should run out to buy an ActiFry? Read this post first before you do that.

Here's the deal. I had one huge russet potato in my house. I read the directions start to finish. I did just what the direction said. Sort of...

I cut the potatoes into uniform 1/2-inch sticks. The instructions advised not to leave any sharp points as the points will get too crispy. What's wrong with that, I thought? I left points.

I put the potatoes in a bowl of cold water to wash away the excess starch and dried them well. I dried the bowl and put the potatoes back in the bowl along with a few spices, herbs, salt and 1/2 tablespoon extra virgin olive oil. I tossed everything together and placed them in the basket of the ActiFry along with the remaining 1/2 tablespoon olive oil. I almost forgot to set the timer for 35 minutes.

As I cleaned up the kitchen, I couldn't help but go back again and again to watch the potatoes through the clear lid as they turned in the machine. At the first sight of "golden" I started to get excited.

When the timer buzzed, I was right there. I couldn't wait... I put one crispy, HOT, spicy hot potato into my mouth ever so gingerly.

Were they French fries? Nope, not as we know them. How could they be? Don't get me wrong, they weren't French fries but they were tasty.

As I downed the last couple "fries" at the bottom of the bowl, I couldn't help but think of what Julia Child once said... "Let's just admit it, fat tastes good."

Spicy Garlic "Fries"

1 1/2 pound russet potatoes, unpeeled
8 garlic cloves, peeled, halved
3/4 teaspoon Kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon pimenton
1/4 teaspoon chili powder
1/8 teaspoon cayenne
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil

Wash the potatoes well and cut into 1/2-inch uniform sticks. Place in a bowl and cover with water. Drain and pat the potatoes with towels until dry.

Place the potatoes, garlic, salt, cumin, pimenton, chili powder, cayenne, oregano and 1/2 tablespoon olive oil in a bowl. Toss to coat the potatoes.

Place the potatoes into the ActiFry pan and drizzle evenly with the remaining 1/2 teaspoon olive oil. Cook for 35 minutes or until the fries are crisp and the garlic is deep golden brown.

Eat immediately.

Serves 2

8 comments:

Eve said...

They look and sound absolutely fantastic!

john said...

What is active fry?

SallyBR said...

Joanne, I was looking forward to your report on the ActiFry, as I had never heard of it until getting the feed of your first post about it the other day...

do I sense a less than stellar review? :-) The reason I ask, I just moved to a tiny kitchen, with no real stove to speak of, and got interested in maybe giving this a try. It is pretty pricey, though - do you think it's worth the price?

Joanne Weir said...

The ActiFry is a "fryer" that uses just a tablespoon of oil to "fry." It kind of reminds me of a hot air corn popper. I think it functions about the same way. Let's put it this way, they aren't like real French fries. More like golden brown potatoes. What is the price anyway?

SallyBR said...

In amazon.com it is listed for $299 (before shipping and handling), so I imagine that will be the cheapest price around.

Reading the customer reviews was not much help, the exact thing that some folks love others dislike :-)

Amy Sherman said...

I was disappointed and sent my review unit back. It took up way too much space and I couldn't figure out what else to use it for, that couldn't be cooked conventionally instead.

Joanne Weir said...

$299.00 is a lot of dough! I live in the City with little storage space in my kitchen. I hate to tell you where my ActiFry is now!

SallyBR said...

Oh, I think I can imagine...
:-)

that pretty much solves the issue for me. No ActiFry in our future!