Appetizers & Snacks, Side Dishes

Garlic Parmesan Herbed Potato Wedges

Step 1 of 7

Combine 1 gallon water and 3 tablespoons salt in a large bowl. Add the potato wedges and soak for 30 minutes, then strain and pat dry.

1 gallon water, for soaking
3 tablespoons plus 1 teaspoon kosher salt, divided
2 lbs russet potatoes, cut in 1-inch wedges
1 1/2 tablespoons canola oil
1/2 cup water, for steaming
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons minced garlic
1/3 cup grated Parmesan or Pecorino Romano cheese
3 tablespoons rosemary, chopped

Step 2 of 7

In a large bowl, toss the dried potato wedges with canola oil and 1 teaspoon salt.

1 gallon water, for soaking
3 tablespoons plus 1 teaspoon kosher salt, divided
2 lbs russet potatoes, cut in 1-inch wedges
1 1/2 tablespoons canola oil
1/2 cup water, for steaming
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons minced garlic
1/3 cup grated Parmesan or Pecorino Romano cheese
3 tablespoons rosemary, chopped

Step 3 of 7

Pour 1/2 cup water in the Combi Cooker Pan for steaming. Place the Crisper Tray on top, then place the wedges on the tray. Slide the pan into Level 1.

1 gallon water, for soaking
3 tablespoons plus 1 teaspoon kosher salt, divided
2 lbs russet potatoes, cut in 1-inch wedges
1 1/2 tablespoons canola oil
1/2 cup water, for steaming
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons minced garlic
1/3 cup grated Parmesan or Pecorino Romano cheese
3 tablespoons rosemary, chopped

Step 4 of 7

Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI CRISP, set temperature to 450°F and set time to 30 minutes. Press START/STOP to begin cooking (unit will steam for 10 minutes).

1 gallon water, for soaking
3 tablespoons plus 1 teaspoon kosher salt, divided
2 lbs russet potatoes, cut in 1-inch wedges
1 1/2 tablespoons canola oil
1/2 cup water, for steaming
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons minced garlic
1/3 cup grated Parmesan or Pecorino Romano cheese
3 tablespoons rosemary, chopped

Step 5 of 7

While the wedges are cooking, place the butter, garlic, cheese, and rosemary in a large bowl and mix to combine.

1 gallon water, for soaking
3 tablespoons plus 1 teaspoon kosher salt, divided
2 lbs russet potatoes, cut in 1-inch wedges
1 1/2 tablespoons canola oil
1/2 cup water, for steaming
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons minced garlic
1/3 cup grated Parmesan or Pecorino Romano cheese
3 tablespoons rosemary, chopped

Step 6 of 7

After 15 minutes, carefully pull Combi Cooker Pan out of unit and flip the wedges with tongs. Add Combi Cooker Pan back level 1 of the unit and close door to continue cooking.

1 gallon water, for soaking
3 tablespoons plus 1 teaspoon kosher salt, divided
2 lbs russet potatoes, cut in 1-inch wedges
1 1/2 tablespoons canola oil
1/2 cup water, for steaming
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons minced garlic
1/3 cup grated Parmesan or Pecorino Romano cheese
3 tablespoons rosemary, chopped

Step 7 of 7

When cooking is complete, carefully remove the wedges from the Crisper Tray. Transfer the wedges to the Parmesan mixture and toss to combine. Serve immediately.

1 gallon water, for soaking
3 tablespoons plus 1 teaspoon kosher salt, divided
2 lbs russet potatoes, cut in 1-inch wedges
1 1/2 tablespoons canola oil
1/2 cup water, for steaming
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons minced garlic
1/3 cup grated Parmesan or Pecorino Romano cheese
3 tablespoons rosemary, chopped

Compatible with

Ninja Combi™

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Share this recipe

Related recipes

Appetizers & Snacks, Dips & Sauces, Side Dishes

Artichoke Dip

Appetizers & Snacks, Breads & Baked Goods, Lunch

BBQ Chicken Flatbread

Appetizers & Snacks, Side Dishes

Buffalo Ranch Cauliflower