Ninja WOODFIRE OG701UK - Smoky Herb & Garlic Potato Wedges

DIRECTIONS
1 Place potatoes in a large bowl, cover with water and
allow to soak for 30 minutes to remove excess starch.
Drain potatoes through a colander, rinse in clean water
and then wrap in a clean tea towel and pat dry.
2 Wipe the bowl clean, then add the potatoes, oil, herbs,
garlic and salt and toss until evenly coated.
3 To install the grill plate, position it flat on top of the
heating element and gently press down until it sits
into place. Place Crisper Basket on grill, then close the
lid.
4 While holding the smoke box lid open, use the pellet
scoop to pour pellets into the smoke box until filled to
the top. Then close smoke box lid.
5 Turn dial to AIR FRY. Press WOODFIRE FLAVOUR.
Set temperature to 190°C and set time to 26 minutes.
Select START/STOP to begin preheating (IGN and
preheating will take approx. 8-10 minutes).
6 When unit beeps to signify it has preheated and “ADD
FOOD” is displayed, open lid and place potato wedges
in basket. Close lid to begin cooking.
7 When unit beeps and the display reads FLIP, open lid
and use silicone-tipped tongs to flip the wedges. Close
lid to continue cooking.
8 When cooking is complete, open lid, remove wedges
from basket and serve.
INGREDIENTS
1kg Maris Piper or King Edward potatoes with
peel, cut into 2.5cm thick wedges
2 tablespoons sunflower oil
1 tablespoon rosemary, finely chopped
1 tablespoon thyme, finely chopped
2 garlic cloves, peeled, crushed
1 teaspoon sea salt
Sour cream and chopped chives to serve
PROGRAM: AIR FRY | PREP: 10 MINUTES | PREHEAT: APPROX. 8-10 MINUTES | COOK TIME: 26 MINUTES
MAKES: 6 SERVINGS
BEGINNER RECIPE
Recipes
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Questions? ninjakitchen.co.uk
SMOKY HERB & GARLIC
POTATO WEDGES
41
Questions? ninjakitchen.co.uk
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TIP Use the
All Purpose Blend
for a rich, classic
BBQ smoke flavour.
VG