American
Easy
Fall
Side Dishes
Spring
Steam Crisp
Summer
Vegetarian
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Plain Potato Wedges

Item No. REC4752
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By Ninja Test Kitchen
Prepared with
Ninja Combi™ All-in-One Multicooker, Oven, and Air Fryer
Model: SFP701
$249.99
Total Time
1h 3m
Easy
4
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Ingredients

  • 1 gallon water, for soaking
  • 3 tablespoons +1 teaspoon kosher salt, divided
  • 3 tablespoons distilled white vinegar
  • 1.5 pounds russet potatoes, cut in 1-inch wedges
  • 1 tablespoon canola oil
  • 1/2 cup water, for steaming
  • 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

Utensils needed

  • Ninja Cook & Crisp Basket

Instructions

Step 1
Combine 1 gallon water, 3 tablespoons salt, and white vinegar in a large bowl. Add the potato wedges and soak for 30 minutes, then strain and pat dry.

Step 2
In a medium bowl, toss the dried potato wedges with canola oil and 1 teaspoon salt. Add 1/2 cup water to the pot.

Step 3
Transfer the wedges to the Cook & Crisp Basket and place the basket in the pot.

Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 23 minutes. Select START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down).

Step 5
When the timer reads 12 minutes, open the lid and toss the potatoes wedges. Close lid and continue cooking.

Step 6
When cooking is complete, carefully remove the basket and transfer the potato wedges to a serving plate.

Step 1
Pour water into the pot. Place potatoes into the Cook & Crisp™ Basket and place basket into pot.

Step 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.

Step 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.

Step 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. 

Step 5
Pour remaining olive oil over the potatoes in the basket, shaking to coat evenly.

Step 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. 

Step 7
When cooking is complete, remove potatoes from basket. Toss with oregano dressing and serve.