Inspiration Guide

Loaded
Potato Wedges
PREP: 2 MINUTES | SOAK: 30 MINUTES | TOTAL COOK TIME: 31 MINUTES | STEAM: APPROX. 8 MINUTES
COOK: 23 MINUTES | MAKES: 4 SERVINGS | ACCESSORIES: COOK & CRISP™ BASKET
INGREDIENTS
1 gallon water, for soaking
3 tablespoons + 1 teaspoon kosher
salt, divided
3 tablespoons distilled white vinegar
1½ pounds russet potatoes,
cut in 1-inch wedges
1 tablespoon canola oil
½ cup water, for steaming
TOPPINGS (optional)
10 ounces cheese product, cubed
½ cup bacon bits
3 tablespoons scallions, chopped
¼ cup sour cream
Kickstarters
21 20
Questions? ninjakitchen.com
KICKSTARTERS
KICKSTARTERS
BEGINNER RECIPE
Combine 1 gallon water,
3 tablespoons salt, and white
vinegar in a large bowl. Add
the potato wedges and soak
for 30 minutes, then strain
and pat dry.
In a medium bowl, toss the dried
potato wedges with canola oil
and 1 teaspoon salt. Add ½ cup
water to the pot.
Transfer the wedges to the
Cook & Crisp Basket and place
the basket in the pot.
Close the lid and move slider
to STEAMCRISP. Select STEAM
& CRISP, set temperature to
450°F, and set time to 23
minutes. Select START/STOP to
begin cooking (PrE will display
for approx. 8 minutes as the unit
steams, then the timer will start
counting down).
When the timer reads 12 minutes,
open the lid, toss the potato
wedges. Close lid and continue
cooking. With 3 minutes
remaining, open the lid and
add the cheese. Close the lid
to finish cooking.
When cooking is complete,
carefully remove the basket and
transfer the potato wedges to
a serving plate. Top with bacon
bits, scallions, and a dollop of
sour cream.
Don't forget to add water or stock
to create steam and cook your food.
TIP Substitute 2 cups shredded cheddar cheese for
1 pound cheese product and cook as instructed.
DIRECTIONS