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Potato Wedges

Prep Time

15 minutes

Cook Time

15-21 minutes

Servings

4

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Ninja<sup>®</sup> Foodi<sup>™</sup> 6.5-qt. | The Pressure Cooker <cdbr/><cmbr/>that Crisps™ (OP302)

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Model #: OP302

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Ingredients

  • 1/2 cup water
  • 4 Idaho potatoes, cut in 2-inch wedges
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon fresh oregano leaves, minced
  • 4 cloves garlic, peeled, minced
  • Juice of 1 lemon
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

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Instructions

APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK


  1. Pour water into the pot. Place potatoes into the Cook & Crisp Basket and place basket into pot.
  2. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
  3. While potatoes are cooking, stir together 1 tablespoon olive oil with oregano, garlic, lemon juice, salt, and pepper in a small bowl. Set aside.
  4. When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
  5. Pour remaining olive oil over the potatoes in the basket, shaking to coat evenly.
  6. Close the crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 18 minutes. Select START/STOP to begin. Check potatoes after 12 minutes. Continue cooking for up to 18 minutes for desired crispiness.
  7. When cooking is complete, remove potatoes from basket. Toss with oregano dressing and serve.

A tip from the Ninja® Kitchen Team

For crispier results, add another teaspoon of oil in step 5, and when Air Crisping, shake the basket or toss potatoes with silicone-tipped tongs every 6 minutes.

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