NINJA OP305 Pressure Cooker Instruction Manual
- June 1, 2024
- Ninja
Table of Contents
POTATO WEDGES
Instruction Manual
PREP: 15 MINUTES
COOK:15-21MINUTES
MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: QUICK
INGREDIENTS
250ml water
4 white potatoes, cut in 5cm wedges
2 tablespoons extra virgin olive oil, divided
1 tablespoon fresh oregano leaves, chopped
4 cloves garlic, peeled, chopped
Juice of 1 lemon
2 teaspoons sea Salt
1 teaspoon ground black pepper
DIRECTIONS
- Pour water into the pot. Place potatoes in- the Cook & Crisp™ Basket and place basket in pot.
- 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.
- While potatoes are cooking, stir together 1 tablespoon olive oil with oregano, garlic, lemon juice, salt, and pepper in a small bowl. Set aside.
- 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.
- Pour remaining olive oil over the potatoes in the basket, shaking to coat evenly.
- Close the crisping lid. Select AIR CRISP, set temperature to 200°C, 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.
- When cooking is complete, remove potatoes from basket. Toss with oregano dressing and serve.
TIP For crispier results, add another teaspoon of oil instep 5, and when Air Crisping, shake the basket or toss potatoes with silicone-tipped tongs every 6 minutes.
Read User Manual Online (PDF format)
Loading......