We like to confit a head of garlic that the tip has been cut off as you would to roast it face down in a ramekin filled with olive oil, then mash it in a molcajete with coarse salt, which makes it easy to remove the paper. That is the basis for molcajete salsa and guacamole alike. Turns out the air fryer is good at expediting that process as well as any tomatoes or peppers to roast. The great thing about the air fryer is on days I normally couldn't be assed with the trouble of making these things fresh, or roasting my own tomatillos for a chile verde versus just buying tomatillo salsa, it changes the equation so we do a lot more scratch cooking.
Anyway, tossed some fries in the garlic confit oil from tonight’s molcanete salsa, then tossed them in a season salt from a burger joint in Memphis called Huey’s and some grated parmesan. This is kind of a Colorado thing if it had truffle oil.

Delicious enough to stand on their own, but of course I couldn't leave well enough alone, so tossed them in some pork green chile stew with some cotija and cheddar to make a sort of Colorado poutine. Not going to win any plating competitions, but that wound up being a rewarding choice.





