Sides, Vegetarian
Rosemary & Garlic Potato Wedges
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Speedi Rapid Cooker
- Prep Time: 10 mins
- Soaking Time 30 mins
- Total time: 1 hour
- Skill Easy
- Serves 4 people
Rosemary & Garlic Potato Wedges
NOTE If you prefer your wedges crisper, select AIR FRY and set temperature to 210˚C, set time to 5-10 minutes. Press START/STOP to begin cooking. Check towards end cook time if they are brown enough. The unit will automatically stop when the lid is opened.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
- 600g Maris Piper or King Edward potatoes unpeeled, scrubbed and cut into 2.5cm thick wedges, water for soaking
- 1-2 tablespoons sunflower oil
- 125ml water
- 1 teaspoon sea salt
- 2 teaspoons rosemary, finely chopped
- 2 garlic cloves, peeled, minced
- Sour cream and chopped chives to serve
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
Place potatoes in a large bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
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Step 2
In a clean bowl, toss the potatoes, oil, and salt together. Pour water into the pot. Push in the legs on the Cook & Crisp tray, then place the plate in the bottom position in the pot. Add potatoes.
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Step 3
Close the lid and flip the SmartSwitch RAPID COOKER. Select STEAM AIR FRY, set temperature to 210˚C and set time to 20 minutes. Select START/STOP to begin cooking, (the unit will STEAM for approx. 6 minutes, before countdown time begins).
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Step 4
When the time reaches 10 minutes, open lid, sprinkle over rosemary and garlic, toss potato wedges to coat and close lid to continue cooking. With 5 minutes remaining, open lid, rearrange wedges. Close lid to finish cooking.
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Step 5
When cooking is complete, use tongs to remove wedges from the tray. Serve with sour cream and chives.
