1/2teaspoonPrimal Palate Garlic and Herbs seasoning
Instructions
Wash potatoes and cut into wedges. Cut the potatoes in half lengthways, again in half lengthways, and then again in half or thirds if too big.
Add the inner pot to the Ninja Foodi and add 1/2 cup of water to the inner pot.
Next, add the cook & crisp basket to the inner pot and add the cut potato wedges. Install the pressure cooking lid and make sure the pressure release valve is in the seal position. It takes about 10 minutes for the pressure cooker to come to proper pressure.
Pressure cook on High for 4 minutes. Prepare the seasoning oil mixture. Add all seasonings, lemon juice, and olive oil (reserve 1 tablespoon of olive oil) to a mixing bowl and set aside.
When the potatoes have finished, quick release the pressure by switching the valve to vent. When the pressure has been released, remove the lid. Drizzle the potatoes with 1 tablespoon of olive oil. Using a pot holder, grab the cook & crisp basket and give it a gentle shake to spread the oil. Be careful not to break up the potatoes, they will be soft and cooked at this point.
Set the Ninja Foodi to the Air Crisp function and air fry for 15 minutes. After 10 minutes, use tongs to gently rotate the potatoes so all pieces can crisp evenly.
Air fry for an additional 3-5 minutes until desired crispiness is achieved.
Remove potatoes from basket and gently toss around in the olive oil and seasoning mixture.
Notes
Fresh squeezed lemon juice is recommended over bottled lemon juice for this recipe. I'm a big fan of Primal Palate seasoning blends. If they are hard to find, use your favorite Italian or Greek blend for best results.