Inspiration Guide

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 into the
Cook & Crisp™ Basket and place basket into 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
1
/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
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WHOLE ROASTED
SICILIAN CAULIFLOWER
PREP: 10 MINUTES | COOK: 13 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place water and Cook & Crisp™ Basket in pot.
2 With a knife, cut an X into the head of cauliflower,
slicing about halfway down. Place cauliflower
into the basket.
3 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.
4 In a small bowl, stir together olive oil, garlic,
capers, and crushed red pepper.
5 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.
6 Spread the oil mixture evenly over the
cauliflower, placing some of it into the center
of the cauliflower. Sprinkle Parmesan cheese
evenly over the cauliflower.
7 Close crisping lid. Select AIR CRISP, set
temperature to 390°F, and set time to
10 minutes. Select START/STOP to begin.
8 When cooking is complete, transfer cauliflower
to a serving platter using a large spatula. Garnish
with fresh parsley.
INGREDIENTS
1
/2 cup water
1 medium head cauliflower, leaves removed
1
/4 cup olive oil
4 cloves garlic, peeled, minced
2 tablespoons capers, rinsed, minced
1 teaspoon crushed red pepper
1
/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped,
for garnish
TIP Since capers are briny, be sure to taste the
cauliflower before adding salt to this dish.
TenderCrisp™ Apps & Entrees24
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.