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GARLIC POTATOES (SERVES 4-6)
700 g baby potatoes
2 tbsp. olive oil
1 clove garlic, finely chopped or crushed
1 tbsp. hot paprika
1/2 cup fresh parsley, finely chopped
Salt to taste
1. Preheat the Jet Fryer.
2. Cut each potato into three or four slices, place them in a bowl of water and drain them to
remove the starch.
3. In the same bowl, place the potato slices, the olive oil, garlic and paprika. mix well.
4. Place the seasoned potatoes directly onto the frying basket and cook for 20-25 minutes until
golden brown. move them around occasionally.
5. Sprinkle with the salt and parsley before serving. Serve hot.
FRENCH ONION SOUP (SERVES 4-6)
1 large leek, white part only
2 tbsp. unsalted butter
1 1/2 cups red wine
1-2 beef stock cubes
black pepper
1-2 bay leaves
800 ml water or meat stock
1 baguette, cut into thick slices
300 g gruyère cheese, sliced
1. Chop the leek into thin slices. Fry in a pan with the butter until slightly caramelized, stirring
constantly.
2. Add the red wine to deglaze the pan, using a spoon to scrape the base of the pan.
3. Season with the black pepper and bay leaves. Add the water or meat stock and boil for
20 minutes.
4. Preheat the Jet Fryer. Toast the slices of bread for 5 minutes.
5. Place a slice of cheese onto each slice of toasted bread and frying basket for a further 5 minutes
until the cheese has melted and browned.
6. Serve the soup hot in bowls and place a slice of toast with melted cheese on top of each one.
Note: any other cheese that melts well, such as Emmental, Edam or Gouda, can be used instead.
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