This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
Utensils
Measuring Cups
Small Bowl
Silicone-Tipped Tongs
Step 1
Pour 1/2 cup water into the pot. Push in the legs on the Crisper Tray, then place the tray in the bottom position in the pot.
Step 2
In a small bowl, toss the potato wedges in the oil, garlic, chives, salt, pepper, and Parmesan until evenly coated. Transfer the wedges to the tray.
Step 3
Close the lid and flip the SmartSwitch™ to Rapid Cooker. Select STEAM & CRISP, set temperature to 450°F, and set time to 25 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
Step 4
With 15 minutes remaining, open the lid and toss the potato wedges with tongs. Close the lid to continue cooking. Repeat this process when 5 minutes remain.
Step 5
When cooking is complete, use tongs to remove the potato wedges from the tray and serve with sour cream, if desired.
Pour 1/2 cup water into the pot. Push in the legs on the Crisper Tray, then place the tray in the bottom position in the pot.
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
Step 2 of 5
In a small bowl, toss the potato wedges in the oil, garlic, chives, salt, pepper, and Parmesan until evenly coated. Transfer the wedges to the tray.
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
Step 3 of 5
Close the lid and flip the SmartSwitch™ to Rapid Cooker. Select STEAM & CRISP, set temperature to 450°F, and set time to 25 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
Step 4 of 5
With 15 minutes remaining, open the lid and toss the potato wedges with tongs. Close the lid to continue cooking. Repeat this process when 5 minutes remain.
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
Step 5 of 5
When cooking is complete, use tongs to remove the potato wedges from the tray and serve with sour cream, if desired.
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
1/4 cup
canola oil
3 teaspoons
dried chives
1/2 teaspoon
garlic powder
2 teaspoons
kosher salt
1/2 teaspoon
ground black pepper
1/4 cup
Parmesan cheese
1/4 cup
sour cream (optional)
1/2 cup
water, for steaming
4
large russet potatoes, rinsed, cut into 1/2-inch wedges
