BAKED POTATO IN AIRFRYER RECIPES

Steps:

• In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
• Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
• Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Steps:

• Pour water into large bowl, add the salt and stir until the salt is dissolved.
• Thinly slice the potatoes to 1/8 inch thick. Using a mandolin slicer is highly recommended.
• Soak the potatoes in the saltwater for 30 minutes.
• Drain the potatoes and pat dry with a paper towel.
• Preheat the Air Fryer to 330°F for 5 minutes
• Add potato slices to the large bowl and drizzle with olive oil and toss with clean hands until coated.
• Layer the potatoes in the preheated air fryer.
• Cook the potatoes at 330°F for 20-25 minutes or until desired browning. Make sure to shake the basket halfway through cooking.
• Immediately season the potatoes with salt when done cooking.
• Serve immediately with your favorite dipping sauce.
• Drying - it’s easiest to line a large cookie sheet with paper towel and layer the potatoes between sheet of paper towels
• Cooking potatoes that are close to the same size is best, if possible. And layering in a single layer takes a little longer, but they cook more evenly.