Recipes

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POTATO WEDGES

PREP: 15 MINUTES | COOK: 15–21 MINUTES | MAKES: 4 SERVINGS

APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK

BEGINNER RECIPE

DIRECTIONS

1 Pour water into the pot. Place potatoes in- the

Cook & Crisp™ Basket and place basket in 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.

INGREDIENTS

/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

TIP 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.