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Ninja’s Foodi Max Multi Cooker is a highly capable machine, so we decided to use it to make potato wedges in their entirety. From raw spud to crispy, fluffy spiced potato wedges, we decided to see how easy and quick it was to use the Foodi Max Multi-Cooker for every step in the wedges-making process.
Ingredients (with prices)
- 2kg potato wedges
Total: Anywhere between 8p and £2
Serves: Use 2-3 small/medium spuds per person.
For serving sizes, it’s highly dependent on the size of the potato and how hungry you are. The above 2-3 per person is a guide, and you can use as many or as few as you like.
Potato wedges make a great accompaniment to a family pizza night, or you can prepare a chilli con carne and serve with grated cheese, or try out our breaded sausage balls.
As we always say, if you’ve got potatoes in the cupboard use them up before going out and buying more. Using what you’ve already got saves you money and reduces waste.
Preparing the potatoes
Around five spuds (I managed to get a 2kg bag from Aldi for eight pence) were partially peeled, cut into something resembling wedges and placed into the Foodi Max cooking pot.
Next, cold water was added until every corner of the potatoes was submerged. As the potatoes were only in need of being parboiled, the Sear/Saute setting would be able to replicate the usual stovetop-boiling method. Pressure and Steam, I felt, would be a bit too much.
Heat, high. Once boiling, a timer was set for five minutes. Once done, the cooking pot was lifted from the Foodi, its contents were poured into a sieve in the sink and then were left to cool. To rough the edges up, to get that perfect texture for crisping, I gave them a very thorough shake.
With the cooking pot empty, it was placed back into the Foodi. For the actual cooking of the wedges, I found a recipe in the provided booklet which gave me the proper timings and setting to use.
Into the cooking pot went the crisper basket. This is designed so that the hot air can circulate under the potatoes so they’re crispy all round with no soggy bottoms in sight.
In went the cooled potatoes. The drop from above the Foodi Max Multi-Cocker into the basket also helped with roughing up the edges… it’s a long way down! (The pot capacity is a massive 7.5 litres.)
Following the recipe: 18 minutes on Air Crisp, check, and shake after 12 minutes.
Cooking the potatoes
As above, I gave the crisper basket a good toss at the 13 minute mark (I missed 12 minutes due to some good telly). The wedges looked good – the corners which were pointing up had the beginnings of a dark crisp, and the shake made some promising sounds.
After the wedges were all shook up, I put the air fryer on for the remaining five minutes.
At the full 18 minutes, I removed the potato wedges from the air fryer.
Would we cook potato wedges in the Ninja Foodi Max Multi-Cooker again?
Yes. The Food Max was far quicker than the oven at cooking potatoes. Even compared to cooking chips in the Foodi Dual Drawer, the Foodi Max was quicker – and wedges are thicker than chips.
Unlike the Foodi Dual Drawer though, the Max only has one crisper basket, so while you’ll be able to bake enough potato wedges to feed a (very) small army, you’ll only be able to cook one type of food. For sides, you’ll still need to turn on your oven. The Dual Drawer in this instance would be better at making combination meals, you could have wedges in one drawer and chicken fillets in the other, for example. However, the Dual Drawer doesn’t have the cooking functions for you to be able to parboil your potatoes, so you’ll need to use your hob for that. Both air fryers have their pros and cons.
But, judging the Ninja Foodi Max on its capability to make potato wedges alone, it’s efficient, tidy, and produces a nicely crisped spud. Being able to boil and crisp in a singular pot is a massive advantage.
