Type what you have

Ingredients

• ✓ waxy potato
• olive oil
• salt

Instructions

1. 1 Peel the potatoes and cut them into long, 8 mm thick French fries. (You can use a French fry cutter for this.)
2. 2 Soak the fries in water for at least 30 minutes. Drain them thoroughly, then pat them dry with kitchen paper.
3. 3 Heat the Philips Airfryer to 320 degrees F (160 degrees C).
4. 4 Put the fries in a large bowl, drizzle with the oil and toss to coat them. Transfer them to the Philips Airfryer basket. Slide the basket into the Philips Airfryer and set the timer for 18 minutes.
5. 5 When the timer rings, slide out the basket and shake the fries. Adjust the temperature to 180C and set the timer for another 12 minutes.
6. 6 After 6 minutes, slide out the basket and shake the fries again.
7. 7 Fry until the timer rings and the fries are golden brown. Sprinkle with salt and serve on a platter.

By Philips Canada

Ingredients

• ✓ waxy potato
• onion
• vegetable broth
• white vinegar
• vegetable oil
• salt
• black pepper
• white sugar
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
2. 2 Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

By Barbara Sauermann

Ingredients

• ✓ waxy potato
• vegetable oil
• red pepper flakes
• sichuan pepper
• garlic
• black rice vinegar
• soy sauce
• salt
• cilantro

Instructions

1. 1 Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
2. 2 Drain potatoes and pat dry.
3. 3 Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
4. 4 Serve garnished with cilantro leaves.

By Buckwheat Queen

Ingredients

• ✓ waxy potato
• french-fried onion
• roma tomato
• fish sauce
• white sugar
• black pepper
• salt
• carrot
• water
• carrot
• celery
• oxtail
• cinnamon
• nutmeg
• clove
• canola oil
• garlic
• ginger
• onion
• shallot

Instructions

1. 1 Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
2. 2 Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
3. 3 Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
4. 4 Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
5. 5 Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.

By PeaceBaking