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Jacket Potatoes

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travellor said:
I ate a lot of stir fries initially.
I dry fried everything, it's surprising how calorific fat is.
The usual style of "Chinese stir fry" vegetables, and fish or chicken.
Dry spices and herbs, and soy sauce.
If the veg was frozen, that usually added enough liquid to the pan.
Click to expand...
Yes I hate those wasted calories in oils. I usually spray the one cal oil about 5 times. Haven't tried the dry spices but I will now you mention it.
 
I buy baking potatoes, cut off thick skin slices to make the potato square. I then make thick cut chips. So I have a pile of thick skins and a pile of thick chips. I blanch each pile for about three minutes and cool them off immediately. When cold, I divide them into portions of around 140 to 150 grams., bag them and put them in the freezer. When required, I defrost a portion and fry in my air fryer for about 15 mins. ( sometimes I cook them from frozen but increase cooking time by a couple of minutes. ) I sometimes do the same with mashed potato. I don’t know or understand the science of it, ( I read about it in a book ) but, certainly for me, this process prevents unwelcome spiking of my BG.
 
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