Lunch Recipe: Sweet potato and salad potato(es) with tofu recipe

Ingredients:

Sweet potato
Salad potato(es)
Air-fryer oil
Tofu


Tools:

Air-fryer
Sharp knife
Fork
Vegetable scrubber
Tongs
Kitchen roll


Time taken:

Sweet potato - 40 mins at 200℃ plus scrubbing, drying, oiling and stabbing time

Salad potatoes - 19 mins at 200℃ plus scrubbing, drying, oiling and stabbing time for potatoes


Method:

  1. grab your fresh sweet and salad potatoes
  2. grab your vegetable scrubber
  3. use the scrubber and cold water to scrub the soil off your potatoes
  4. wash away the scrubbed off bits
  5. dry your potatoes
  6. spray a couple of squirts of oil onto the potatoes and rub it around them... just needs to be a thin layer, so you can always add more but you can't take it off!
  7. stab your oiled potatoes with the fork all over it to let the steam out
  8. set one basket of your air-fryer to 200℃ and the timer to 40 minutes
  9. set the other basket to 200℃ and the timer to 19 minutes
  10. tap the checkered flags to turn them orange (on)
  11. start the pre-heating off
  12. when the pre-heating is sorted, plop your sweet potato into the basket and slide it in
  13. wash your hands and relax until you're prompted to add your salad potatoes to the basket and slide it in
  14. turn the food when each basket prompts you
  15. use the tongs to turn your potatoes over so that the bottom is on the top
  16. pop the drawer back into your air fryer as appropriate
  17. Open the tofu and squeeze out the liquid
  18. Dry on kitchen roll
  19. get your plate, knife, fork and drink ready
  20. when your air fryer finishes cooking, carefully empty your potatoes onto the plate
  21. use the sharp knife to cut the sweet potato in half lengthways
  22. unplug your air-fryer and leave the baskets out to cool down
  23. eat and enjoy!

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