Ninja Foodi Potatoes Recipes

Scalloped Potatoes in the Ninja Foodi The Salted …

WEBNov 17, 2019 · Cover the potatoes with the silicone cover or foil and place the pan on the rack in the low position. Bake at 325° F for 20 minutes. …

1. Cut the ends off of each garlic clove and smash them with the side of your knife blade.
2. Pour 3 cups of heavy cream into the inner pot of the Ninja Foodi. Add thyme leaves, peppercorns, bay leaves, smashed garlic cloves, ¼-½ tsp of sea salt to the cream and stir. Turn on the sear/saute on high and bring the cream to a simmer. When you start to see bubbles, turn the Ninja Foodi off and let the cream sit so the spices infuse into the cream.
3. Butter your baking dish.
4. Peel and slice the potatoes very thinly. The ideal thickness will be between 1/16 and 1/8" thick. Using a mandoline will product the most consistent results, but you can do this with a sharp knife. If your potatoes are thicker, increase the pressure cook time to 15 minutes.

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Ninja Foodi Mashed Potatoes The Salted Pepper

WEBNov 22, 2020 · Simply add 2 cups of water to the inner pot, put the mashed potatoes in an 8" Fat Daddio Pan and add a bit of cream and butter. …

1. Peel and cut the potatoes into 1-1½" cubes and add to the inner pot. Add in about 3 cups of water. You only need to have enough water to almost cover all the potatoes. Add 1 tsp fine grind salt and stir.
2. Put the pressure lid on and turn the valve to seal. Pressure cook on high for 5 minutes and when the time is up allow the pot to natural release for 5 minutes. Release the remaining pressure by turning the valve to vent.
3. Warm the cream or half and half up and butter in the microwave or on the stove just until it is warm. Do not boil it.
4. Scoop out the potatoes and put them in a bowl. Dump the water out of the inner pot and add the potatoes back into the pot. Use the sear/sauté on medium low until the potatoes are dry and the edge look white and flaky. I flip the potatoes a few times and sauté for just about 5 minutes. *In my video I used high sear/sauté, but had some browning so I'm suggesting a lower sauté temp.

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