Sides, Vegetarian
Perfectly Crispy Roast Potatoes
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 10 mins
- Total time: 48 mins
- Skill Easy
- Serves 4 people
Perfectly Crispy Roast Potatoes
These Perfectly Crispy Roast Potatoes are a cross between a fondant potato and a traditional roastie. A flavoursome and fluffy, melt-in-your-mouth centre with a crispy outer shell!
Utensils required
Ingredients
- 3 extra large or 1kg maris piper potatoes
- 500ml vegetable stock
- 2 sprigs of rosemary
- 3 sprigs of thyme
- 25g butter or coconut oil
- 1 tbps olive oil
- 30g arrowroot flour or cornstarch
- ¼ tsp garlic powder
- ¼ tsp ground white pepper
- ½-1 tsp sea salt
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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Step 1
Start by peeling your potatoes and cutting into quarters. Leave to rest in cold water for 10 mins then drain (optional but this helps to make them crispy). Add to your Ninja Foodi Multi-Cooker cooking pot along with the vegetable stock, rosemary, thyme, and butter or coconut oil. Secure and lock the pressure lid and turn the valve to ‘SEAL’. Select ‘Pressure Cook’ and cook on high for 8 minutes. Once ready, carefully turn the pressure valve to the ‘VENT’ position to release the steam. Once the pressure has been released, drain the potatoes and leave them to drip dry for a few minutes
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Step 2
Strain the stock for later use. Rinse the cooking pot, dry and return to the Ninja Foodi Multi-Cooker unit. Toss the potatoes in the olive oil. Next mix together the remaining ingredients in a separate bowl then toss the potatoes in it until fully covered
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Step 3
Place the Cook & Crisp basket into the Foodi, add your potatoes, close the crisping lid and select AIR CRISP, 180°C, for 25 minutes. Using a pair of tongs turn the potatoes at the half way mark then serve once the cooking time is complete
