Ready to make something with potatoes in your air fryer other than Air Fried French Fries? This is an easy Potatoes Anna recipe that you can make in your air fryer. Four simple ingredients yield a tasty, elegant dish that is fit for company, but very simple to make.
What Makes Air Fryer Potatoes So Great?
- Easy. Just layer the potatoes and butter to fill the pan and pop them in your air fryer .
- Delicious. All of the flavor of your favorite fried potatoes without all of the extra oil.
- Vegetarian . A great vegetarian side dish to pair with your favorite meal.
- Gluten Free. An allergy-friendly dish your whole family will love.
Are Air Fried Potatoes Good For You?
Well, yes and no. They’re good for you in comparison to other types of potato recipes but they’re not what I would consider “health food.”
The great thing about cooking anything in the air fryer is that it requires less oil than deep frying and cooks at a fraction of the time it takes in your oven.
How To Make Air Fryer Potatoes
Do you think it’s too difficult to make Potatoes Anna or delicious air fryer potatoes? You’ll be pleasantly surprised at how simple they are to make with a few tips and tricks.
Here’s the trick. Use a good quality mandolin like this Swissmar Mandolin That’s simply the best way to get even slices that you can layer into a heat-safe pan that fits in your air fryer. I have tried several different Mandolins, by the way, since this one seemed a bit pricey to me.
What you’re going to do is to cut the potatoes evenly, and use lots and lots of butter. LOTS of butter.
This dish only has four ingredients–potatoes, butter, salt, and pepper. Don’t be skimping on the butter! Use it. Enjoy it. And watch it transform the humble potato into something that is elegant, creamy, and absolutely delicious.
Have some extra potatoes in the pantry and need some more recipes to use them in? Make these savory, cheesy Potatoes Au Grain right in your air fryer, leaving the oven open for the main course!
Tips and Tricks For Making Air Fryer Potatoes
This dish is often referred to as a galette, or a cake because what you want is for the various layers of potato to melt into each other. You also want a deeply browned and crunchy crust. So there are the tips you will need, in order to make the best air fryer potatoes you will ever have.
Do not rinse the potato slices. You need the starch between the layers for the potatoes to stick together.
Do not skimp on the butter. There are only four ingredients in this dish. You NEED that butter. Cut calories somewhere else. It’s definitely worth it to do this Potatoes Anna right and when you have a splurge.
Do not skip the step where I ask you to brown the pan with potatoes on the stovetop first. Listen. You know me. #ruthlessefficiency. If I tell you to follow an additional step, you can bet there’s a reason why. In this case, the reason is simply that you need a good, firm brown crust on the bottom potatoes. The beauty of Potatoes Anna is the combination of a slightly crispy crust, along with the creamy potatoes inside. You can’t get that crust with just the air fryer. Trust me. I tried it.
Take my advice and start with that center slice of potato as you begin layering. It really serves as an anchor point that will make the concentric circles in your Pomme Anna that much more even and symmetrical. You just don’t get the same symmetry when you start placing potatoes from the sides first.
Other than that, making Air Fryer Potatoes Anna is simplicity itself.
Want MoreAir Fryer Recipes?
- Air Fryer Zucchini
- Air Fryer Corn on the Cob
- French Toast
- Keto Shrimp Scampi
- Air Fryer Mushrooms
- Fish Nuggets
If you love this Air Fryer Potatoes recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try them too.
Air Fryer Potatoes Anna
Equipment
- PHILLIPS AIR FRYER
- 6 inch round baking pan
Ingredients
- ▢ 1 large Potatoes , sliced 1/8 inch thin on a mandolin
- ▢ 4 tablespoons Butter
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
Instructions
Use a mandolin to slice the potatoes as thinly as you can.
Brush the bottom of a heatproof 7 x 2 inch pan with butter. Arrange one slice of potato in the middle. Now create concentric, overlapping circles of potato, making sure you go all the way to the edges of the pan since the potatoes will shrink as they cook.
Place this pan with its single layer of potatoes on the stove top and start heating it on medium. You are doing this to get the bottom layer well browned.
Continue to place layer upon layer of potatoes, continuing in concentric circles, brushing with lots of butter between layers. Press down on the layers so that the bottom will brown well.
Once you are done with the last layer, sprinkle any remaining salt and pepper and pour any remaining butter all over the potatoes.
Cover the pan with foil. Place the pan in the air fryer basket and set the air fryer to to 400°F for 30 minutes. Then remove the foil, and cook at 400°F for another 10 minutes.
Using a spatula, loosen the edges of the potatoes and upturn them on to a serving plate.
Do not rinse the potato slices. You need the starch between the layers for the potatoes to stick together.
Do not skimp on the butter. There are only four ingredients in this dish. You NEED that butter. Cut calories somewhere else.
Do not skip the step where I ask you to brown the pan with potatoes on the stovetop first. Listen. You know me. #ruthlessefficiency. If I tell you to follow an additional step, you can bet there’s a reason why. In this case, the reason is simply that you need a good, firm brown crust on the bottom potatoes. The beauty of Potatoes Anna is the combination of a slightly crispy crust, along with the creamy potatoes inside. You can’t get that crust with just the air fryer. Trust me. I tried it.
Take my advice and start with that center slice of potato as you begin layering. It really serves as an anchor point that will make the concentric circles in your Pomme Anna that much more even and symmetrical. You just don’t get the same symmetry when you start placing potatoes from the sides first.
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Air Fryer Potatoes Anna
Ingredients
- 1 large Potatoes sliced 1/8 inch thin on a mandolin
- 4 tablespoons Butter
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
Instructions
Use a mandolin to slice the potatoes as thinly as you can.
Brush the bottom of a heatproof 7 x 2 inch pan with butter. Arrange one slice of potato in the middle. Now create concentric, overlapping circles of potato, making sure you go all the way to the edges of the pan since the potatoes will shrink as they cook.
Place this pan with its single layer of potatoes on the stove top and start heating it on medium. You are doing this to get the bottom layer well browned.
Continue to place layer upon layer of potatoes, continuing in concentric circles, brushing with lots of butter between layers. Press down on the layers so that the bottom will brown well.
Once you are done with the last layer, sprinkle any remaining salt and pepper and pour any remaining butter all over the potatoes.
Cover the pan with foil. Place the pan in the air fryer basket and set the air fryer to to 400°F for 30 minutes. Then remove the foil, and cook at 400°F for another 10 minutes.
Using a spatula, loosen the edges of the potatoes and upturn them on to a serving plate.
Do not rinse the potato slices. You need the starch between the layers for the potatoes to stick together.
Do not skimp on the butter. There are only four ingredients in this dish. You NEED that butter. Cut calories somewhere else.
Do not skip the step where I ask you to brown the pan with potatoes on the stovetop first. Listen. You know me. #ruthlessefficiency. If I tell you to follow an additional step, you can bet there’s a reason why. In this case, the reason is simply that you need a good, firm brown crust on the bottom potatoes. The beauty of Potatoes Anna is the combination of a slightly crispy crust, along with the creamy potatoes inside. You can’t get that crust with just the air fryer. Trust me. I tried it.
Take my advice and start with that center slice of potato as you begin layering. It really serves as an anchor point that will make the concentric circles in your Pomme Anna that much more even and symmetrical. You just don’t get the same symmetry when you start placing potatoes from the sides first.
Air Fryer Potatoes Anna https://twosleevers.com/air-fryer-potatoes-anna-recipe/
This super simple 6-ingredient Peanut Butter Mousse takes minutes to make, but most importantly, it tastes delicious. This Keto mousse recipe is a cool little bowl of deliciousness on a hot day.
Why You’ll Love This Recipe
- Gluten Free . A great treat for anyone with a gluten allergy.
- Low Carb . Only 5 carbs per serving, so there’s plenty of wiggle room to indulge.
- Keto . 24 grams of fat per serving will keep you feeling fuller for longer with this yummy snack .
- Vegetarian . Unlike some other mousse recipes, there is no gelatin used in the ingredients.
- Delicious. Mixing maple and peanut butter is a flavor combination that dessert dreams are made of.
There are some days I just crave something sweet. Lately, I’ve been on a fat bomb kick, and I’m trying to come up with different delicious versions that are good for summer. It’s so hot here, that I can’t stand the thought of cooking or baking.
Keto fat bombs are a great way to add both fat, and delicious taste to your keto diet. Now keep in mind that you don’t have to hit all your fat grams. You only eat fat for satiety.
If you have questions about macros check out my keto tips here , as well as this Keto Macro Calculator here . But if you’re hungry, you need a little extra fat, or just want something decadent, you can make this Keto Peanut Butter Maple mousse–or really any of the other fat bomb recipes I have here.
What Are The Four Basic Components Of A Mousse?
A traditional mousse contains four basic ingredients these are:
- Egg Yolk
- Egg White
- Whipped Cream
- Sugar
You’ll notice below that my recipe varies significantly from a traditional mousse. To keep this a no cook recipe , I omitted the eggs. To keep it low carb, I used Truvia instead of granulated sugar.
How Can You Thicken Mousse Without Gelatin?
To try to keep this peanut butter mousse vegetarian-friendly, I opted to skip the gelatin that many of other mousse recipes call for. You may be wondering how I managed to thicken this without using it.
Well, it’s quite simple, use the ingredients that I commonly use for my daily low carb lifestyle. Both cream cheese and heavy whipping cream are very thick ingredients, so I assumed that they would also thicken this mousse nicely. After giving it a try, I was pleased to find out I was right!
What Is Peanut Butter Mousse Made Of?
- Cream Cheese
- Creamy Peanut Butter
- Truvia
- Half and Half
- Heavy Whipping Cream
- Maple extract
How To Make Peanut Butter Mousse
Believe it or not, it only takes TWO steps to make this tasty keto dessert!
- Place all ingredients into a stand mixer. Using the whisk attachment beat them together until creamy, fluffy, and well aerated.
- Refrigerate until ready to serve.
Peanut Butter Mousse Variations
If you love this low carb mousse but are wondering how you can make it better fit your lifestyle, check out some of these tasty variations below:
- Sub vanilla extract for maple extract
- Add 1-2 tablespoons of cocoa to make a peanut butter chocolate mousse
- Use sunflower seed butter if you’re allergic to peanuts
- Use almond butter or cashew butter instead of peanut butter
- If you’re not doing keto, you can, of course, use real sugar.
Tips And Tricks
There are really only a few things to remember to make this peanut butter maple mousse easily.
- Make sure the cream cheese is at room temperature.
- Use peanut butter with minimal sugar and added carbs
- Start your stand mixer really slow so you don’t splatter yourself with cream (yes, of course, I discovered this the hard way!)
- Do not overwhip the mixture as you will have butter from that cream. You want the mix to be fluffy and a light tan as you see in the picture.
Other than that, it’s simplicity itself and a child could make this peanut butter fat bomb with no work at all. I did let mine chill afterward for 30 minutes and I think that really helps it set, and allows the flavors to meld well together.
MoreLow Carb Dessert Recipes
Looking for other delicious mousse recipes? Check out my low carb Mocha Mousse ! If you’re a fan of coffee and sweets, this is the perfect dessert for you.
Another fantastically tasty fat bomb is my Keto Truffles recipe! These delightful chocolate morsels are keto friendly and make a fantastic fat bomb to keep you on your way to ketosis!
How Long Does It Last?
If you’re planning to save some for another day, be sure to cover the bowl in the refrigerator otherwise the top dries out a bit. Still good enough to eat, but just not very attractive.
Or you could do what I did, which is to slather and hide the top with whipped cream. More fat! More Deliciousness! What would be wrong with that?
What To Serve With Peanut Butter Mousse
- Spread it on top of some delicious air fryer baked apples .
- Dunk an air fried s’more in it.
- Make a tasty dessert using a chocolate chaffle .
Peanut Butter Mousse | Keto Peanut Butter Mousse Recipe
Ingredients
- ▢ 4 ounces ( 113.4 g ) Cream Cheese
- ▢ 3 tablespoons ( 3 tablespoons ) Creamy Peanut Butter
- ▢ 2 tablespoons ( 2 tablespoons ) Truvia
- ▢ 1/2 cup ( 121 g ) Half and Half
- ▢ 1/4 cup ( 59.5 g ) Heavy Whipping Cream
- ▢ 1 tablespoon ( 1 tablespoon ) maple extract
Instructions
- Ensure cream cheese is at room temperature. Place all ingredients into a stand mixer. Using the whisk attachment, beat together until creamy, fluffy, and well aerated, about 3-4 minutes.
- Refrigerate until ready to serve.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
