Single serving:
1 large Russet potatoes, scrubbed clean
2 wooden chopsticks or metal skewers
Rich beef or vegetable stock
2 Tbsp unsalted butter
1 Tbsp olive oil
2-3 cloves smashed garlic
A few fresh rosemary or thyme sprigs
Salt, pepper, garlic powder, and paprika to taste.

PREP POTATOES
1. Wash, scrub clean and dry your potatoes. Russet or Yukon Gold potatoes work best.
2. Cut a thin slice off the bottom of potato so it sits flat and does not roll.
3. Place two chopsticks or wooden spoon handles on either side of the potato
4. Slice across the potato about 1/4-inch apart. The chopsticks will stop your knife from cutting all the way through.

INSTRUCTIONS
1. Place the potato face down in a pot, cover with the beef stock, and simmer gently for 8 to 10 minutes until just tender inside. Remove carefully.
2. Preheat your air fryer to 380°F to 400°F (190°C to 200°C) with dish that you will be cooking it in. Stainless steel, ceramic, stoneware, etc.
3. Place the poached potato in the preheated dish.
4. Mix olive oil and melted butter with salt, pepper, garlic powder, and paprika. Brush the mixture generously over the outside and in between the slices. Add the smashed garlic cloves and sprigs around the potato.
5. Cook for about 25 minutes, until the edges are crispy and the inside is soft and tender when poked with a fork. Check after 10 minutes to make sure it’s not crisping too fast. If it is, adjust your temperature to a lower setting.

Cooked in a Cosori Air Fryer Pro LE 5 Qt, 9-in-1, Ceramic Coating with a stainless steel gratin dish.

Yield: 2 Servings

chicken thighs

4 bone-in, skin-on chicken thighs (or boneless if you prefer)

1 tbsp (15 ml) olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp ground cumin

½ tsp salt

¼ tsp black pepper

poblano cream sauce

1 poblano pepper, peeled

½ cup (120 ml) plain Greek yogurt

¼ cup (60 ml) sour cream

1 tbsp (15 ml) lime juice

1 clove garlic, minced

1 tbsp (1 g) fresh cilantro, chopped

½ tsp salt

¼ tsp black pepper

Preheat the air fryer to 400°F (205°C).

To make the chicken thighs, let’s start by patting the chicken thighs dry with paper towels. Drizzle some olive oil over them, then season with garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Rub it all in so it sticks really well.

Place the chicken thighs in the basket skin side down. Air fry them for about 24 minutes, flipping halfway through, until the skin is seared and golden, and the chicken reaches an internal temperature of 165°F (75°C). If you’re using boneless thighs, they might cook a little faster, 18 to 20 minutes.

While the chicken’s cooking, make the Poblano Cream Sauce. To roast the poblano pepper, you can either put it directly over a gas stovetop burner or under the broiler in the oven until the skin gets nice and charred. Let the pepper cool, peel off the skin, and chop it up. In a blender, add the roasted poblano, Greek yogurt, sour cream, lime juice, minced garlic, cilantro, salt, and black pepper. Blend it all up until it’s smooth and creamy.

Once the chicken’s done, plate it up and drizzle that creamy poblano sauce all over it. Serve it with your favorite sides. You can pair it with plantains and rice and beans for a tropical twist.

I see a lot of ads and offerings for airfryer paper liners. I understand they help with the cleanup, but don't they restrict airflow? The whole point of an airfryer is the heat flowing all around the food. What is your experience with these liners? Do they allow the food to crisp up or are they a gimmick?

Please help .. thank you

This was super simple and came out really good. Everything gets coated in Cajun seasoning, then the butter, lemon, garlic, and smoked paprika at the end pull it all together.

Ingredients

• Sausage, sliced
• Potatoes, cut into small pieces
• Corn
• Onion, chopped
• A little oil
• Cajun seasoning
• 2 tbsp butter
• Smoked paprika
• Garlic
• Lemon

Preheat the air fryer to 400°F for 5 minutes.

Toss the potatoes with a little oil and Cajun seasoning, then air fry them at 400°F for 8 minutes.

Add the sausage, corn, and onions, give everything another light coating of Cajun seasoning, and keep cooking at 400°F until everything is done, about 20 minutes total.

At the end, toss everything with a couple tablespoons of butter, smoked paprika, garlic, and a squeeze of lemon.

Really easy, really flavorful, and everything cooks together in one batch.

A rare afternoon completely to myself meant dinner was whatever I wanted, whenever I wanted it 😂

Made this in my Fritaire, ate in peace, and didn’t have to negotiate a single bite with anyone.

10/10 mom day lol.

One of many things I’ve learned from using air fryers: is that you really can’t treat cooking times as an exact science.

Two people can follow the exact same recipe, use the same temperature, and still get different results because their air fryers aren't necessarily the same. Basket size, depth, how much food is sitting in the basket, and even how strongly the particular model moves hot air can all make a difference.

I’ve had recipes tell me something should take 10 minutes only for it to need a few extra minutes in my air fryer. And sometimes it goes the other way.

That’s why I’ve started treating the cooking time in a recipe as more of a starting point than a guarantee.

If I’m trying something new, I usually start checking the food a little earlier than the suggested time. Once I know how my air fryer behaves I can adjust the time pretty easily the next time around.

So if a recipe says 400°F for 15 minutes and yours isn't quite there at 15, don't assume you're doing something wrong. Your air fryer may simply cook differently.

Recipes give you a guideline. Your particular air fryer gives you the final answer.

I was looking at mine today and realized I’ve been using the Ninja AF101 for about 4 years now. It’s honestly become one of those kitchen appliances I use so often that I barely think about it anymore. Fries, chicken, vegetables, reheating leftovers... it gets used for pretty much everything.

Now I’m curious about everyone else’s setup. 😄

What air fryer are you using, and how long have you had it? Has it held up well, or are you already thinking about replacing it?

Drop the brand + model below. I’d love to see which air fryers people here are actually sticking with long-term.

Someone is advertising a Breville 900BSS for a decent price, but they also say that the countdown timer is not working.

Is this likely to be an easy fix / user error?

I recently replaced my Cosori basket air fryer after three years of heavy use; the coating was starting to fail. I decided to replace with a Ninja 4-in-1 Pro basket air fryer because people seem to LOVE ninja air fryers. But I am not impressed at all. I make potatoes and fries (homemade, not frozen) regularly and these do not get crispy at all in the Ninja. Cooked but not crisp at all. I’m experienced with an air fryer so doesn’t seem like user error. Is this a dud? Bad model? Anyone have this one and get crisp results?

I’m looking at getting my first air fryer right now, and one thing I’ve realized from reading about them is that a lot of the annoying stuff probably doesn’t show up until you’ve actually owned one for a while.

So for people who use theirs regularly:

What’s the one thing about your air fryer that annoys you the most?

Not necessarily something that’s “wrong” with your specific model — just one of those little things where you think:

Could be cleaning, checking food, shaking the basket, getting things to cook evenly, noise, storage, taking food in and out, figuring out when something is actually done, or literally anything else.

And I’m especially curious about things that didn’t bother you when you first bought it, but became annoying after using it for months or years.

I’m trying to figure out what actually matters in everyday use before I buy one.

Has anyone replaced their air fryer because the cord and plug get really hot? My outlet is only a few years old and the cord / plug gets hot no matter which outlet I use.

Should it be replaced or do they all do this? I don’t want to replace it to find out all makes and models do this.

Thank you!!

​

Was sure aloo tikki needed a shallow fry to get that crust. Turns out a light cornflour dusting does the same job in the air fryer.

**Air Fryer Aloo Tikki**

Ingredients:

- Boiled mashed potato – 2 cups

- Boiled peas, lightly mashed – ¼ cup

- Ginger, green chilli, coriander – to taste

- Roasted cumin powder, amchur, salt – to taste

- Cornflour – 2 tbsp

Method:

1. Mix potato, peas, ginger, chilli, coriander, and spices into a smooth dough.

2. Shape into 8 patties, dust both sides lightly with cornflour.

3. Spray generously with oil, air fry at 190°C for 12–14 min, flipping halfway.

4. Serve with curd, tamarind chutney, chopped onion — classic chaat style.

The cornflour dusting is doing the work a shallow fry would normally do skip it and the crust just doesn't form the same way.

Like this recipe I have 100 airfryer veg recipes cookbook if you interested please let me know..😊

I’m looking for the reviews or any suggestions for a new air fryer? These two I’ve been looking at or doing a comparison. Any info would be helpful, thank you!!!

Hello, I hope everyone is doing great! I'm about to enter my 2nd year of university and I survived the first one due to the mandatory meal plan required to live on residence. Now, I'm moving into my student house with my roommates and honestly the only thing I'm worried about is food. I really want to branch off and start consuming a nordic / mediterranean diet, so I was wondering if an air fryer and simple recipes could allow me to achieve this dieting goal?

If any of you feel like taking a swing at being a mod for the sub, here you go
r / redditrequest

I just moved out of my parents’ place and I’m setting up my own kitchen for the first time. My parents have an air fryer, but I’ve mostly just used it here and there, so I’ve never actually had to choose one for myself.

Now I’m realizing there are a million different models and features, and I have no idea what actually matters once you use one regularly.

For people who’ve owned one for a while:

What’s the one thing you’d make sure your air fryer had if you were buying your first one again?

And on the flip side:

What sounded useful when you bought yours but turned out to be something you basically never use?

Could be anything — size, basket design, cleaning, noise, cooking evenly, presets, temperature control, smart features, whatever.

I’m less interested in specific brands and more interested in the things you only learn after actually living with one.

Basically, what do you wish someone had told you before you bought your first air fryer?

Hey guys, how you doing

I saw this awesome recipe here on the sub and commented something I thought was common knowledge. And now I want to get of my chest the technique I developed air frying over years.

I do thighs very often and after many attempts trying to make the skin not soggy I used to start with the top, bottom and then top again to finish but the chicken always dried up to much.

That’s when my smartass thought what if I start the process upside down and that was game changer, never came back.

I airfry the bottom until is nicely cooked and then flip. And that’s it no complex process. Just crispness.

https://www.reddit.com/r/airfryer/s/hDNa37g0a6

I'm looking for a walnut brownie recipe on my new airfryer

Yield: 2 Servings

wings

1 lb (454 g) chicken wings, split and tips removed

1 tbsp (15 ml) olive oil

1 tbsp (8 g) cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

½ tsp black pepper

sauce

½ cup (120 ml) Buffalo sauce

2 tbsp (30 ml) honey

2 tbsp (28 g) salted butter

1 tsp Worcestershire sauce

Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil.

To make the wings, start by patting the wings really dry with paper towels—this helps them get extra crisp. In a large bowl, toss them with the olive oil, cornstarch (this helps them get extra crispy), garlic powder, onion powder, paprika, salt, and black pepper until everything is evenly coated.

Place the wings in a single layer in the basket. You might need to do two batches, depending on your air fryer’s size. Air fry for 22 to 25 minutes, flipping halfway through, until the wings are golden and cooked through.

While the wings are cooking, make the sauce. In a small saucepan over low heat, combine the Buffalo sauce, honey, butter, and Worcestershire sauce. Stir until the butter is melted and the sauce is smooth and glossy.

Once the wings are done, immediately toss them in the warm sauce so they soak it all up. Serve hot with your favorite dip like blue cheese, or even extra Buffalo sauce on the side.

I’m sure this has been discussed many times but wanted some feedback. I had an old and small air fryer for years and decided to upgrade. My new one is the Cosori Twinfry. I gave it an empty run for burn in and within minutes it had tripped up my fire alarms. I had the fans turned high, windows open, adequate placement, etc etc. My question: is it the chemicals that are burning off that are tripping the alarm or the amount of heat that’s coming from it?