It’s finally starting to feel like the holidays here at over six thousand feet. Our mountain town in southern California is covered in the first dusting of fresh snow. Nothing brings joy to my heart like fresh snow. Okay, maybe deep-fried potatoes bring me a lot of happiness.
Indulge in starchy goodness
It’s okay, you just snowshoed three miles, right? Snowshoeing for an hour can burn up to eight hundred calories. Oh, and I guess what? I actually create these crispy potatoes in the air fryer! But I swear they are so full of cheesy buttery and also Anglo-Indian flavors of goodness, you would never know they are not exactly chock full of guilt. The holidays may be just around the corner, it’s okay to give up on your keto dreams early and shove some spuds in your face!
So just how can you create the crispiest holiday potatoes around this early December? Let me walk you through a crispy potato delight, with maybe a side of late autumn snowshoe good times.
An Anglo-Indian Thanksgiving fusion delight
These are the savory side dish you just have to create this Thanksgiving! Some friends and family are not big fans of Indian food but this is a very mild and not even spicy Anglo-Indian side dish. The warm spi
ces of cumin, pepper, cinnamon and cardamom complement all those savory Thanksgiving foods so well. These warm spices are also great for any of those early December holiday parties you may be attending. It is so easy to prep this side the night before and on Thanksgiving, before the big delicious meal, just finish these tasty spuds in the air fryer. In our household, we always indulge in my zesty Tamarind Date Marinated Turkey for the big holiday. These Anglo-Indian-inspired potatoes pair so well with that turkey dinner.
Your family may not all agree on politics this holiday season but we can all agree we love potatoes!
Air Fryer Crispy Garam Masala Potatoes
1/2 pound white waxy potatoes, cut into bite-sized fries
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon garam masala
1 teaspoon freshly grated garlic
1 teaspoon ginger
1/2 cup Pecorino romano
1/4 cup melted Butter
With the salt and baking soda boil the potatoes until fork tender. Drain the potatoes and set aside in a bowl. When cool, toss the potatoes around in the bowl until they are just a bit agitated. (This will make them extra crispy at the end) Toss the garam masala, the garlic, ginger and the cheese with the potatoes. Mix in the grated cheese last. Mix in the butter, and toss well with a spatula so that you can scrap all those good bites into the air fryer.
Add your potatoes in one layer to the air fryer. Try to keep them from touching as much as possible.
