Preparing them in an air fryer means the fries are quick, clean, and energy-efficient. They are the perfect side dish, a popular snack for an evening in front of the TV, or an easy meal for the whole family.

French fries from the air fryer

French fries from the air fryer are the perfect snack for a night in front of the TV—warm and crispy. They’re quick to prepare and the whole family can enjoy them.

Why these fries turn out particularly well

Floury potatoes are the key to good french fries. Soy sauce gives the potatoes a certain delicate coating. Soaking in water beforehand ensures a certain level of moisture.

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French fries from the air fryer

Crispy, spicy french fries from the air fryer with paprika and curry. The quick snack for the evening.

Course Airfryer, potatoes, Side dish, snack

Keyword Airfryer, Low Fat, Potatoes, quick, Snack, spicy

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 1 person

Ingredients

• 500 g floury potatoes
• 2 tsp sweet paprika powder
• 1 tsp curry powder
• 2 tsp soy sauce
• water
• 1 tsp onion powder optional
• 2 tsp dried herbs optional

Instructions

• Peel the potatoes and cut them into cubes.
• Place in a bowl of cold water for approx. 15-30 minutes. Then strain.
• Mix in a bowl with paprika powder, curry powder, and soy sauce.
• Then place in the air fryer basket. Bake at 170 degrees Celsius for 30 minutes.
• Halfway through the baking time, turn the potato cubes once using the special air fryer tongs.

Tips

The perfect french fries from the air fryer are best made with floury potatoes. Soaking them in water and adding soy sauce ensures that they retain a certain amount of moisture when baking in the air fryer.

The fries can be varied, for example with Italian herbs or herbs de Provence.

If you prefer long French fries, cut them into long strips or eighths. These also taste good with the skin on.

You can find even more ideas for quick air fryer recipes on my website.

Interesting to know

The air fryer is always slightly hotter than a conventional oven at the same temperature. It must not be preheated because the air fryer should never be run without any food inside. However, this also saves time and electricity.

Baking in an air fryer removes water from the potatoes, so you should use a larger quantity.

Vegan gingerbread

These gingerbread cookies are simply delicious. Chestnuts and the scent of Christmas pervade the kitchen while they are baking. All you have to do afterwards is enjoy and feel good. Add a cup of hot tea and the Christmas season can begin. And to top it all off, my homemade vanilla crescent cookies go perfectly with it.

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Vegan gingerbread

Vegan gingerbread that melts in the mouth. With aquafaba as a substitute for a soft and full-bodied consistency.

Course dessert

Keyword Aquafaba, chestnuts, cinnamon, Date flour, gingerbread spice, millet flakes, Potato flour, Potatoes

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 3 person

Ingredients

• 30 g millet flakes
• 200 g chestnuts
• 50 g date flour
• 3 g baking powder
• 0,5 tsp cinnamon
• 2 tsp gingerbread spice
• 120 g cold potatoes
• 20 g potato flour
• 100 ml aquafaba
• 12 top loading, diameter 70 mm

Glaze

• 4 dates Deglet Nour
• 100 ml water
• 50 ml almond or soy drink
• 10 g cacao powder
• 5 g starch flour

Instructions

• Boil the potatoes in water until soft. Then peel and leave to cool.
• Mix the millet flakes into powder.
• Grate the chestnuts with a nut grinder or on a grater.
• Mix all the dry ingredients together, except for the potato flour and baking powder.
• Grate the potatoes on a grater and add to the dry ingredients. Fold everything in.
• Beat the aquafaba at the highest speed using a mixer or food processor. At the end, gradually beat in the potato flour, which has previously been mixed with baking powder, to create a firmer consistency.
• Pour over the gingerbread mixture and stir in.
• Heap the mixture onto the tops and smooth out slightly.
• Preheat the oven to 160 degrees Celsius fan.
• Place the gingerbread on a baking tray lined with baking paper.
• Bake with circulating air for approx. 15 minutes.

Making the glaze

• Pit the dates and cut into small pieces.
• Simmer with water for about 5 minutes until soft and creamy.
• Top up with almond or soy drink and simmer briefly.
• Then pass through a sieve.
• Stir the cocoa powder into the liquid.
• Mix the starch flour with a little cold vegetable drink in a cup until smooth.
• Add to the hot liquid and bring to the boil until the mixture thickens.
• When the gingerbread is ready, spread with the chocolate icing and leave to dry.

Tip

Why not coat the gingerbread with a chestnut glaze? This gives them a special kick and a different taste experience.

Interesting to know

Chestnuts are a particular type of chestnut that are sweeter and less starchy than conventional chestnuts.

Black burgers with swiss chard

The combination of black bean burgers and vegetables with mashed potatoes is simply perfect. Light and fluffy components that are filling and nutritious.

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Black burgers with swiss chard

Black burgers with swiss chard as a complete meal that is filling and nutritious.

Course main course

Keyword black beans, burger, oil-free, Onions, Potatoes, swiss chard, Vegan

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 person

Ingredients

• 3 – 4 ready-made black bean burgers
• 300 g floury potatoes
• 2 – 3 onions
• 1 perennial Swiss chard
• 2 – 3 tsp spelt flour type 630
• water as needed
• salt and nutmeg to taste

Instructions

• Peel the potatoes, cut into small pieces and cook in a pan of water for approx. 20 minutes. The water should cover the potatoes.
• Then press the potatoes through a potato ricer. Slowly pour in the potato water and keep stirring until a mash forms. Season to taste with salt and nutmeg.
• Wash the chard and cut into small pieces. Cover with a finely chopped onion and cook in a pan with approx. 250 ml water for approx. 15 – 20 minutes. Stir again and again.
• Mix a little flour with cold water in an extra cup until smooth. Stir into the pot with the cooked chard and bring to the boil. Season to taste with salt and nutmeg.
• If you like, you can add brown onions to the mashed potatoes.
• Heat the already baked bean burgers in the oven for approx. 5 – 10 minutes at 180 degrees Celsius top/bottom heat.
• Arrange everything together.

Tip

If you make your own bean burgers, it’s best to make a little more and simply freeze them once they’re baked. That way you always have some to hand and can add them to any meal as required.

Interesting to know

Beans are an important part of a balanced diet. They have lots of vitamins and nutrients. However, they can cause digestive problems for some people. Ready-cooked beans in a jar or from a can quickly complete a meal. Fresh, dried beans should be soaked in water the day before and cooked the next day. The quickest way to do this is in a pressure cooker.

Eggplant pot with potatoes

The sweetcorn in the vegetables gives this meal a certain extra kick. it’s so deliciously sweet, it’s really perfect. The combination with potatoes is outstanding.

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Eggplant pot with potatoes and lentils

This eggplant pot with potatoes and lentils is a really tasty meal. It is very filling and quick to prepare.

Course main course

Keyword corn, Eggplant, peas, Potatoes, red lentils, Spices

Prep Time 13 minutes minutes

Cook Time 12 minutes minutes

Total Time 25 minutes minutes

Servings 1 person

Ingredients

• 100 g red lentils
• 1 eggplant
• 1 red onion
• 50 g corn fresh or canned
• 50 g frozen peas
• 1 yellow bell pepper
• some thyme and rosemary
• salt and pepper to taste
• 3-4 potatoes from the day before
• 300 ml water
• 2 flour type 630 for binding

Instructions

• Briefly rinse the lentils in a sieve.
• Cut the vegetables into small pieces.
• Put lentils and vegetables in a pot with about 300 ml of water.
• Simmer the whole thing for about 12 minutes.
• Season to taste with the spices.
• In the meantime, heat the potatoes in the oven for about 10 minutes.
• Bind the eggplant pot with flour.

Tip

If a dish with potatoes was eaten the day before, then simply boil more potatoes and use them for this dish the other day. This saves time and electricity.

Interesting to know

Can potatoes be eaten with the skin? Young and waxy potatoes that still have a soft and unsprouted skin can be eaten with the skin.

Red cabbage with potatoes

This red cabbage is not only delicious with potatoes and burgers. I also love it with homemade dumplings. Add my vegan meatloaf and the Christmas feast can begin.

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Red cabbage with potatoes

A complete menu that everyone will enjoy. Red cabbage with potatoes and burgers. Vegan and yet traditionally cooked.

Course main course

Keyword green spelt meal, oil-free, Potatoes, red cabbage, Spices, Vegan

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 2 person

Ingredients

Red cabbage

• 1 half of red cabbage
• 1 onion
• 1 big apple
• 3 – 4 dates Deglet Nour
• Salt as needed
• 1 tsp red cabbage spice
• water for boiling
• Flour to thicken the sauce
• 400 g potatoes

Green spelt burger

• 200 g green spelt meal
• 100 g wholegrain spelt flakes
• 1 onion
• salt and pepper
• 1 tsp. each parsley, oregano, thyme, marjoram and rosemary
• 2 tbsp starch flour
• 1 – 2 tbsp flour type 630
• 1 – 2 tsp mustard optional

Instructions

• Chop the red cabbage and onion. Core the apple and wash the pitted dates and cut into small pieces. Simmer everything together in a pan for approx. 30 – 40 minutes until the cabbage is soft.
• Then season to taste with salt and the red cabbage spice.
• Mix the flour with a little cold water in a cup and stir into the hot red cabbage. Bring to the boil again so that the vegetables become creamy.
• While the red cabbage is simmering, the potatoes can be peeled and cooked in water for about 30 minutes.

Green spelt burger

• Simmer the green spelt meal and chopped onion in a pan with twice the amount of water for approx. 15 – 20 minutes. Then leave to simmer uncovered for another 5 minutes.

  Pour hot water over the wholemeal spelt flakes and leave to infuse for 10 minutes.

  Mix everything together with the spices. Add the flour and starch and stir in.
• Shape the mixture into burgers. Place on baking paper and cover with baking paper.
• Bake in a preheated oven at 180 degrees Celsius top/bottom heat for approx. 25 – 30 minutes.

Tip

The red cabbage spice can be added to a tea bag and boiled. Or you can use a mulled wine spice bag as a tea infusion and boil it as well. Alternatively, you can buy ready-made red cabbage spice. You can also make it yourself and powder it.

Interesting to know

Red cabbage is also known as red cabbage. In some regions it is also called red cabbage. Red cabbage is a healthy vegetable. It contains important vitamins such as vitamin C, vitamin K and various B vitamins. It also contains minerals such as potassium, calcium, magnesium and iron. However, it should be noted that cooking it for too long can reduce some of the valuable nutrients.

Red cabbage can also be eaten raw. It is best to slice or slice the cabbage very thinly. Then it tastes best.

Vegan potato gingerbread

Gingerbread that can be baked quickly and without many ingredients. Nuts are replaced with chestnuts, which gives them a special flavor. Flour is not used so that they remain nice and moist. Mini gingerbread cookies can also be baked as a variation. You are also welcome to try my recipe for vegan gingerbread with aquafaba.

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Vegan potato gingerbread

Vegan potato gingerbread are particularly moist thanks to the potatoes. Combined with delicate flavors, they are irresistibly good.

Course cookies, small pastries

Keyword Baking powder, chestnuts, Date flour, millet flakes, Potatoes, Soy yogurt, Spices

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 person

Ingredients

• 30 g millet flakes
• 120 g cold boiled potatoes
• 200 g cooked chestnuts
• 20 g potato starch
• 3 g baking powder
• 5 g gingerbread spice
• 50 g date flour
• 100 g soy yogurt
• 50 ml almond or soy drink
• Top loading as needed

Chocolate glaze

• 4 dates Deglet Nour
• 100 ml water
• 50 ml almond or soy drink
• 10 g cocoa powder
• 5 g starch flour

Instructions

• Boil the potatoes, peel, rinse and then leave to cool slightly.
• Lightly mix the millet flakes and the slightly chopped cooked chestnuts in a blender.
• Add all the dry ingredients to a bowl with the mixed millet flakes and chestnuts and stir through.
• Then add the remaining ingredients and mix well with the mashed potatoes.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Heap the gingerbread mixture onto the tops and smooth out slightly with a small spoon.
• Place the individual gingerbread cookies on a baking tray lined with baking paper.
• Bake in the oven for approx. 15 minutes.
• Leave to cool and decorate with chocolate icing if you wish.

Making chocolate glaze

• Pit the dates and cut into small pieces.
• Simmer in a pan with water for about 5 minutes until soft and creamy.
• Top up with almond or soy drink and simmer briefly. Then pass through a sieve.
• Add the cocoa powder to the liquid.
• Mix the cornflour with a little cold vegetable drink in a cup until smooth and then stir quickly into the hot liquid. Bring the mixture to the boil until it thickens.
• When the gingerbread is ready, spread with the chocolate glaze and leave to cool.

Notes

Here is the mini version of the potato gingerbread without glaze.

Tip

You can easily make your own gingerbread spice by mixing 2 teaspoons of cinnamon, 0.5 teaspoons of ground cloves, 0.5 teaspoons of ground cardamom and some ground nutmeg. You can change the flavor of the spice to suit your taste.

Interesting to know

Potato gingerbread is a variant of gingerbread, a traditional German Christmas cookie. In contrast to traditional gingerbread, potato gingerbread contains potatoes as one of the main ingredients.

Potato chips with cabbage mix

This combination of potatoes and different types of cabbage is simply delicious. Cauliflower, broccoli and Brussels sprouts go perfectly together. Add crispy chips and the meal is simply perfect.

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Potato chips with cabbage mix

Potato potato chips with cabbage mix. An incomparable composition of different types of cabbage and hearty potatoes.

Course main course

Keyword Broccoli, brussels sprouts, cabbage, cauliflower, Potatoes, Spices

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 1 person

Ingredients

• 500 g waxy potatoes
• 150 g cauliflower
• 150 g broccoli
• 150 g brussels sprouts
• water as needed
• salt as needed
• 2 – 3 tsp flour to thicken the sauce
• some nutmeg grated
• some fenugreek seeds grated
• 2 tsp sweet paprika powder
• 1 onion

Instructions

• Peel and slice the potatoes.
• Preheat the oven to 180 degrees hot air.
• Place the potatoes on a baking tray lined with baking paper.
• Bake for 30 minutes at 180 degrees hot air.
• Wash the cauliflower and broccoli and divide into florets. Wash and clean the brussels sprouts.
• Chop the onion into small pieces.
• Put the onion and vegetables in a pan with water. The vegetables should not be completely covered.
• Then simmer gently for about 20 minutes.
• Mix the flour with a little cold water in a cup. Add to the vegetables and bring to the boil. Season to taste with the spices.
• Serve with potato chips and vegetables.

Tip

If you want to make it really quickly, you can also use frozen vegetables.

Interesting to know

Broccoli belongs to the cruciferous family and is closely related to cabbage. Although it is not exactly the same as traditional head cabbage, it is often considered a cabbage vegetable.

Make your own potato dumplings

It’s not that difficult to make really good dumplings. They simply taste delicious with a variety of dishes. Regardless of whether you eat them with a sauce or a vegetable dish. Dumplings simply taste irresistibly delicious.

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Make your own potato dumplings

You can make your own potato dumplings with just a few ingredients. Take your time and then enjoy the temptingly tasty dumplings afterwards with various vegetable dishes or even with a mushroom or mushroom sauce.

Course main course, Side dish

Keyword Potato flour, Potatoes, salt

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 3 person

Ingredients

• 1000 g floury potatoes
• 1 g salt
• 150 g potato flour
• 2 l water for cooking the dumplings

Instructions

• Steam the potatoes in a potato steamer with the skin on for approx. 35 minutes.
• Then peel and immediately press through a potato ricer. Leave to cool slightly.
• Add the salt and mix everything together with your hands.
• Add the potato flour on top and knead well with the mashed potatoes until the potatoes and potato flour have combined.
• If the dough is too dry, add a little water and knead again.
• Bring the water to the boil in a large pan.
• When the water is boiling, place the dumplings in it. To do this, always cut off some of the dumpling dough with wet hands and round them with both hands. Keep rounding until they look nice and even.
• When all the dumplings are in the water bath, turn the temperature down. The dumplings should only boil slightly in the water.
• The dumplings are ready after 20 minutes. They can now be removed with a slotted spoon.

Tips

Place a few small pieces of bread or breadcrumbs in the middle of the dumpling dough and seal. This makes the potato dumplings nice and soft on the inside and more likely to cook through. Then shape the dumplings into a nice round shape and place them in the water. You can also shape the potato dumplings in advance and when the water is hot, quickly place them all in the water.

Make your own potato dumplings is not that difficult. It is important that the water is turned down after soaking so that the dumplings only simmer gently. Under no circumstances should the water boil, otherwise the dumplings will overcook.

For example, if you have some mashed potatoes left over from the day before, you can make really good potato dumplings yourself. Simply knead in the potato flour the next day.

Interesting to know

Some say dumplings to potato dumplings and some dumplings or potato dumplings. It depends on the region you live in. There are different types of dumplings. For example, potato dumplings, half and half dumplings or silken dumplings. And especially raw dumplings, which are made from raw grated potatoes and mixed with a proportion of cooked potatoes.

Kale with vegetables and baked potato

To enjoy! Kale is so tasty, I like to eat it every day. That mild, tangy flavor is just fantastic. Potatoes are always perfect with this. If you ever don’t want to eat regular potatoes, check out my potato products.

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Kale with vegetables and baked potato – 1 A

Kale with vegetables and baked potatoes. A round and nutritious thing. Everything fits together perfectly.

Course main course

Keyword beet, Kale, Potatoes

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 person

Ingredients

• 1 eggplant
• 1 small beet
• 1 red onion
• 2 purple carrots
• 4 – 5 large fresh leaves kale
• 200 ml water
• salt and pepper to taste
• 1 pinch of ground cumin
• 2 – 3 tsp flour to bind the sauce
• 2 large baked potatoes

Instructions

• Wash baked potatoes and bake wrapped in baking paper in the oven for about 1 hour at 200 degrees Celsius top/bottom heat.
• Peel beet and cut into small sticks.
• Boil with water until soft, about 30 minutes.
• Peel and chop the carrots and onion.
• Eggplant wash and cut into small pieces.
• Kale leaves wash and remove the individual leaves from the style. Then cut the leaves a little smaller.
• Simmer the vegetables with the beet broth and a little more water, if needed, for about 15 minutes.
• Then add the softly cooked beet.
• Bind everything with flour. To do this, mix the flour in a cup with a little cold water and add to the sauce. Stir and bring to the boil briefly. Then season to taste with the spices.

Tip

Kale with vegetables and baked potato with skin can also be cooked both in the oven. In addition, you can gladly add beans to the meal.

Interesting to know

Kale is one of the healthiest foods. I like to eat a lot of it because it also tastes really good.

Potato stew new created

This potato stew captivates both by its simplicity but also by its incomparably different taste, which is accentuated by the co-cooking of the spices. Beet joins potatoes and sweet potatoes. Beet complements both potato products with its sweet and slightly earthy flavor.

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Potato stew new created

A stew with potatoes everyone knows. My potato stew new created is a different composition with potatoes, sweet potatoes and beet. All three varieties harmoniously matched.

Course main course

Keyword beet, celery, herbs, parsnips, Potatoes, root parsley, Spices, sweet potatoes

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 2 person

Ingredients

• 3 slices of celery
• 3 piece of root parsley
• 3 piece of parsnip
• 200 g sweet potatoes
• 300 g potatoes
• 1 large onion
• 1 tuber of beet
• 2 – 3 g caraway whole
• 3 bay leaves
• 10 – 12 juniper berries
• 1 tsp marjoram dried
• 1 tsp parsley dried
• some parsley fresh optional
• salt and pepper to taste
• 300 ml water for the stew
• 150 ml water for beet

Instructions

• Peel and chop the vegetables and potatoes.
• Put in a pot with about 300 ml of water. Add the spices. Marjoram and parsley only about 5 minutes before the end of cooking time.
• Peel beet as well and cut into smaller cubes. Simmer in an extra pot with approx. 150 ml water for approx. 30 minutes.
• Simmer the stew for 25 minutes. Season to taste with salt and pepper.
• Drain the beet through a sieve. The vegetables should still have a bite from the consistency.
• Mix the beet into the potato stew. Add the beet broth as needed and to taste.
• To top it off, sprinkle a few fresh parsley herbs on top or mix them in right away.

Tips

You do not have to throw away the juice of the cooked beet. It is healthy and can be drunk easily. Or you can use it as another ingredient in a smoothie.

Juniper berries and bay leaves can be put in small tea bags that you can cook with, so you have them removed faster after cooking.

Just cook the potato stew once with purple potatoes.

Add cooked beans for the optimal meal.

Interesting to know

Beet have a lot of nutrients, also provide natural iron due to its red color, which is essential for the body. Juniper berries should not be consumed raw. However, they can be eaten cooked in moderation. They are used in dried or ground form to enhance flavors in dishes.