Use and Care Manual

1313
Hot and Spicy Fries
1 pound (about 4 medium) russet baking
potatoes, cut into ½-inch wide strips
2 teaspoons olive oil
1 tablespoon cornstarch
1 teaspoon Hot and Spicy Seasoning
Place the potatoes in a large bowl. Cover
with water and soak for at least 30 minutes.
Drain, pat potatoes dry, and return to bowl.
Combine oil, cornstarch, and seasoning in a
small bowl. Pour oil mixture over potatoes
and stir until well coated. Place potatoes in
the basket. Bake at 400° for 26–30
minutes, shaking/stirring potatoes twice
during cooking.
5 servings (serving size = ¾ cup)
Hot and Spicy Seasoning
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne pepper
Combine chili powder, salt, cumin, and
pepper in a small bowl. Store in an airtight
container for several weeks.
Makes enough for 6 batches of fries.
Apple Pear Crisp
¼ cup plus 2 tablespoons quick-cooking
oats
3 tablespoons all-purpose flour
2 tablespoons packed brown sugar
½ teaspoon ground pumpkin pie spice,
divided
1½ tablespoons butter, cut in small pieces
1 medium (about 8 ounces) Golden
Delicious apple, peeled, cored, and
diced
1 medium (about 8 ounces) pear, cored
and diced
1 teaspoon lemon juice
4 ounces mascarpone cheese
½ tablespoon sugar
½ teaspoon vanilla extract
Preheat air fryer at 350°. Combine oats,
our, brown sugar, and ¼ teaspoon of
pumpkin pie spice in a medium bowl. Add
butter and, using a pastry cutter or your
ngers, work mixture together until
crumbly; set aside.
Mix apple and pear pieces and sprinkle
with lemon juice and remaining pumpkin
pie spice. Pour apple-pear mixture into a
1-quart bowl or casserole dish that will
comfortably t into the basket. Sprinkle
reserved oat mixture evenly over top. Bake
30 minutes or until apples and pears are
tender. Remove bowl from air fryer and
allow to cool slightly.
While crisp is cooling, blend together mas-
carpone, sugar, and vanilla in a small bowl.
Top each serving of crisp with sweetened
mascarpone.
4 servings (serving size = ½ cup)