Air Fryer Parmesan Paprika Potatoes

I don’t know about where you live, but here in the South we’re seeing some pretty hot and humid days. The last thing I want to do is heat up the house with the oven, so I made one of my favorite side dishes in the air fryer. These take half the time to cook than they do in the oven. These also make a great side dish for some of those great delights on the grill such as BBQ chicken or a nice steak.

Potatoes are one of my favorite side dishes because they are so versatile. Now that I have my air fryer, I’ve been cooking them this way instead of the oven. Don’t get me wrong, I still like to use my oven, even for the tasty spuds, but when it’s in middle of summer and it’s 90 degrees outside, I really enjoy the beauty of the air fryer. These potatoes I did have to tweek a bit when I first tried them because I was so used to cooking them in the oven, but the result is very delicious and I might say, a little addictive. The potatoes are crispy on the outside from the parmesan cheese and pillowy soft on the inside. The paprika adds an extra little kick that make these way above your ordinary roasted potatoes.

Here’s what you need:

*2 potatoes ( this was just for hubby and me, so you can use more potatoes if you need more servings); peeled and cut into bite size pieces

*1/4 C Parmesan cheese, finely grated (the kind that comes in those shaker containers work the best for this)

*1 TBS smoked paprika; or more to taste

*1 TBS flour

*2 tsp. garlic powder; or more to taste

*1 tsp. salt or more to taste

*cracked pepper to taste

*olive oil

*Note: if you are using more potatoes, you may want to increase the amount of the other ingredients.

Preheat the air fryer to 400°

In a zip top bag, combine the parmesan cheese, paprika, flour, garlic powder, salt and pepper.

Add the potatoes and 1 TBS of olive oil. Close the bag and shake to coat well.

Pour the potatoes into the basket of the air fryer. Drizzle a little more olive oil and toss the potatoes. Make sure the potatoes are in one layer at the bottom of the basket.

Cook for 8 minutes then toss the potatoes once again. Drizzle with a little more oil and cook for another 5 to 6 minutes or until the potatoes are tender on the inside and crispy on the outside.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve with you favorite main dish.

Chicken Paprikash

This is a dish that I learned to cook way back when I started cooking. I’ve tweaked it a bit over the years, but it’s still that same comforting dish that reminds me of the days when I would cook dinner for my mom and dad. They would come home from work and dad or mom would help out in the kitchen if I needed some finishing touches on the meal. We would all sit at the table together and just enjoy the moment of simply being together at the end of the day.

This is not authentic, but it still has that same rich flavorful sauce. I usually use boneless chicken breasts, but this time I used boneless, skinless chicken thighs instead. I also added bacon, which is not in a traditional Chicken Paprikash, but I wanted that smokiness that you can get from the bacon….. not to mention….well…I love bacon in just about anything. This is great served with rice on the side to soak up all of that delicious sauce, or even pasta.

Here’s what you need:

*Boneless, skinless chicken thighs

*4 slices of bacon, cut into pieces

*3 TBS flour divided (2 TBS to coat the chicken and 1 TBS for the sauce)

1/2 tsp salt or more to taste

*2 TBS butter

*1 small onion, chopped

*1 small green bell pepper, seeded and chopped

*1 TBS olive oil or canola oil if needed

*2 large garlic cloves, minced

*2 TBS paprika; I recommend using a good quality, nothing expensive, but the better the quality, the better the flavor

*1 3/4 cups chicken broth; I used Better Than Bullion

*1/3 cup sour cream or more to taste

*Parsley to garnish; I used dried because it was what I had on hand, but you can use fresh

30 minutes before cooking, take chicken out of the refrigerator and dry with paper towels; set aside.

Heat a large pan on medium high heat and add the bacon pieces.

Stir frequently until bacon browns. If the bacon starts to cook too quickly, turn the heat down to medium. With a slotted spoon, remove the bacon from the pan and onto a small paper towel lined bowl to drain; set aside.

Pour off the bacon fat from the pan except for 1 TBS; add butter to the pan and turn heat up to medium high once again.

In a large zip top bag, combine 2 TBS of flour and the salt. Add the chicken and shake to coat all sides. Take out the chicken one piece at a time, shaking off any excess flour and place into the pan, repeat with the remaining chicken that is in the bag.

Cook for about 3 minutes or until chicken turns a deep golden color, turn over and cook the other side until it browns.

You only want to sear the meat, not cook it. It will continue cooking in the sauce.

Remove the chicken and set aside.

Add the onions, bell pepper and garlic to the pan. If there is not enough oil in the pan to brown them, add in the olive or canola oil.

Turn the heat down to medium if the pan appears too hot. Frequently stir the vegetables until they are soft, about 3 minutes, be careful not to burn the garlic.

Add the bacon back to the pan and cook a few seconds more.

Add the paprika and the remaining flour, stir to combine for about 2 to 3 minutes.

Paprika can burn easily so be sure to keep stirring.

Slowly stir in the chicken broth.

Stir until the broth and the paprika flour mixture is well combined and the sauce slightly starts to thicken.

Place the chicken into the sauce.

Cover and simmer until chicken is cooked thru and the sauce has slightly thickened even more, about 20 minutes.

Take the chicken out of the pan. Remove the pan from the heat and stir in the sour cream.

Add the chicken back into the sauce and garnish with parsley.

Serve over rice or noodles.

Enjoy!

Corn with Parmesan and Smoked Paprika

Corn makes a great side dish doesn’t it. It can go with so many things. Sometimes, it can be kinda bland or a little tiresome with just the usual butter. This is kind of a kicked up version…..a little take on Mexican street corn. To make things even easier, I used frozen corn, but you can certainly use fresh grilled corn cut off of the cob.

Here’s what you need:

*1 small bag of frozen corn, thawed

*2 TBS butter; divided

*1 tsp. smoked paprika

*2 TBS mayonnaise

*2 TBS Parmesan cheese; finely grated

*juice of 1/2 lime or more to taste

*1/4 C. fresh cilantro, chopped + more for garnish

Set out 1 TBS of the butter at room temperature to soften; about 30 minutes. Mix the smoked paprika with the butter; set aside.

I know you are probably thinking, that this does not look very appealing. You might even be thinking that this looks like way too much paprika. I even hesitated when I started mixing the paprika to the butter, but I can assure you, it’s all worth it.

Heat a medium size pan or cast iron pot ( I used a cast iron pot); add remaining TBS of butter to the pot to melt.

When the butter starts to foam, pour in the corn.

Cook, stirring occasionally for about 5 minutes. Take off of the heat.

Add the butter paprika mixture….

and then the remaining ingredients.

Stir to blend it all together. Garnish with more cilantro and serve.