I said I’d never use an air fryer, hopefully we’ll find out why today.

Air Fryer I Use: https://amzn.to/419Yo9P

INGREDIENTS:

ROUND ONE

Smooshed Potatoes:

• 2 pounds (1.8kg) Yukon gold potatoes (small)

• 3 cloves of garlic, smashed

• 3 large sprigs of thyme

• Flakey or kosher salt for seasoning

• ¼ cup (60mL) avocado oil or vegetable oil for drizzling

• 2 sprigs of Parsley, chopped finely for garnish

Air Fryer Potatoes:

• 2 pounds (1.8kg) Yukon gold potatoes

• 3 cloves of garlic, smashed whole

• 3 large sprigs of thyme

• 3 tablespoons (33g) olive oil

• 2 sprigs, parsley chopped finely for garnish

• Flaky salt or kosher salt for seasoning

ROUND TWO

Grilled Salmon:

• 2-6 oz (170g) salmon skin on

• 1 tablespoon (33g) olive oil

• 1 teaspoon (4g) garlic powder

• ½ teaspoon (2g) paprika

• ½ teaspoon (2g) black pepper, grounded

• 2 teaspoon (8g) kosher salt

• Salt and pepper to taste

• Lemon wedges for serving

• Tartar sauce for serving

Popular Air Fried Salmon

• 2-6 oz (170g) salmon with skin on

• 1 tablespoon (33g) olive oil

• 1 teaspoon (4g) garlic powder

• ½ teaspoon (2g) paprika

• ½ teaspoon (2g) black pepper, grounded

• 1 teaspoon (4g) kosher salt

• Salt and pepper to taste

• Lemon wedges for serving

• Tartar sauce for serving

Tartar Sauce:

• 1 cup (220g) mayonnaise

• 1 shallot, finely diced

• 2 tablespoon (44g) sweet relish

• 1 ½ tablespoon (23g) capers, chopped

• 2 teaspoon (7g) fresh dill, finely chopped

• 1 teaspoon (5g) Worcestershire sauce

• ½ teaspoon (3g) Dijon mustard

• Salt and black pepper to taste

ROUND THREE

Korean Fried Chicken Wings:

• 2 pounds (900g) chicken wings, separated or drumsticks

• 2 teaspoons (6g) kosher salt

• 1 tablespoon (8g) grated ginger

• Fresh cracked pepper

• 1 cup (165g) potato starch or cornstarch

• 2.5-3 quarts vegetable or Canola oil, for frying

Air Fryer Chicken Wings:

• 2 pounds (900g) chicken wings, separated or drumsticks

• 2 teaspoons (6g) salt

• 1 tablespoon (8g) grated ginger

• Fresh cracked pepper

• ½ cup (80g) potato starch or cornstarch

• 1 tablespoon on vegetable oil

Sauce:

• 1/4 cup (85g) gochujang

• 3 tablespoons (45g) ketchup

• 2 tablespoons (33g) mirin

• 2 tablespoons (30g) dark soy sauce

• 2 tablespoons (42g) honey

• 2 tablespoon (30g) light brown sugar

• 3 cloves grated garlic

• 1 ½ tablespoons (24g) rice wine vinegar

INSTRUCTIONS:

ROUND ONE

Smooshed Potatoes:

1. In a large pot, fill with water and place over high heat. Wash potatoes and place in a pot of boiling water. Generously salt the water. It should be as salty as a potato chip.

2. Once potato is added, reduce to a simmer over medium heat and simmer for 20 minutes or until they are fork tender.

3. Once cooked, remove from heat and strain through a colander

4. Place potatoes on a baking sheet in a single layer. Using the flat bottom of a cup squish the potatoes down until they are about ½ inch thick. Place the potatoes the refrigerator overnight, uncovered.

5. On a cutting board, smash garlic until you release the cloves. Place cloves skin on in a bowl and add thyme leaves. Drizzle with olive oil and stir until everything is coated.

6. Place potatoes from the refrigerator onto a sheet tray and pour over the olive oil mixture making sure it is evenly dispersed.

7. Place a sheet tray in an oven preheated to 425F and cook for 30-35 minutes or until the flat sides are crispy and brown.

8. Garnish with chopped parsley

Air Fryer Potatoes:

1. Dice 2 pounds of potatoes leaving the skin on. Place them into the air fryer basket

2. Pick the leaves off the stem of 1 large sprig of thyme, and finely chop your thyme. Smash 3 cloves of garlic and add to potatoes.

3. Lightly coat 2 pounds of Yukon gold potatoes with olive oil, thyme, and add potatoes to your air fryer. Cook at 375F degrees for 10 minutes.

4. After 10 minutes, remove the basket and shake the basket to stir the potatoes. Place the basket back in the airfryer for another 10 minutes.

5. The potatoes should begin to brown on the edges and will be cooked though.

6. Garnish with chopped parsley

ROUND TWO

Sauce Method:

1. Combine mayonnaise, Worcestershire sauce, Dijon mustard, and sweet relish into a small mixing bowl.

2. Finely dice shallot, then chop capers and dill. Add those to a mixing bowl with the mayonnaise mixture.

3. Season with salt and pepper to taste and mix well

Grilled Salmon:

1. Place binchotan grill briquettes in a grill chimney over an open fire to heat coals until the are red hot. In a yakitori style grill, place preheated white-hot binchotan (charcoal) in the bottom. Place the coal on one side of your grill to high heat, and the other side to be low or completely off.

2. Combine dry ingredients and olive oil into a small mixing bowl

3. Brush flesh side of salmon with olive oil mixture, season skin side with salt

4. Grill skin side down until skin is crispy and browned, 3-4 minutes

5. Carefully flip salmon so the flesh side is on the grill. Continue to cook for an additional 6-7 minutes or until salmon reaches desired doneness.

Airfryer Salmon:

1. Preheat the air fryer to 400F

2. Combine dry ingredients and olive oil, and brush mixture on to salmon

3. Cook salmon in the fryer basket, skin side down for 15 minutes

ROUND THREE

Korean Fried Chicken Wings:

Sauce Method:

1. In a small container, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar.

2. Toss into a saucepan over medium heat while stirring occasionally until sugar has melted. Reach a gentle simmer. Let simmer and reduce for 4-5 minutes.

3. Mix in grated garlic. Pour into a separate container and whisk in rice vinegar.

Korean Style Fried Chicken Method:

1. Place wings into a bowl and season with kosher salt, fresh cracked black pepper and grated ginger. Toss to combine. Wrap and cure in the fridge for 1 hour to overnight.

2. Dab the wings with a paper towel. Add back to the bowl with potato starch and toss to coat generously.

3. Fill a heavy bottom pot with canola oil and heat to 350°F.

4. Fry all the wings in batches until light golden in color. 3-4 minutes.

5. Place on a wire rack to cool. Rinse and repeat with remaining chicken.

6. Reheat oil to 375°F and fry wings in batches a second time until golden brown. 4-5 minutes. Drain on a wire rack.

7. Place wings into a bowl and coat generously with sauce before serving. Top with sesame seeds and cilantro.

Air Fried Korean Chicken Wings:

1. Combine salt, pepper, and cornstarch in a large mixing bowl

2. Add wings to mixing bowl and coat wings in cornstarch mix, shaking off excess cornstarch

3. Add wings to the air fryer and cook at 380°F for 20 minutes.

4. Flip wings halfway through cooking.

5. When the wings have finished, toss wings and sauce into mixing bowl ensuring an even coating