Roasted Potatoes (steam oven).
Because almost everyone loves potatoes, it is worth having a basic roasted potato recipe in your repertoire. While there are many creative and scientific ways to cook potatoes, roasting might be the easiest way to get delicious ‘taters on the table. With that said, there are a few tips and tricks you can use to ensure delicious potatoes every time.
Use medium to low starch potatoes instead of high starch potatoes. This includes Yukon Golds, red bliss, new potatoes, and most fingerlings. If you want to use a starchy potato, like a russet, be sure to pare cook before roasting.
Do not overcrowd the baking sheet with potatoes. When a pan is overcrowded, the potatoes will steam rather than roast making it harder to get a crispy, golden brown crust. If you feel the need to divide a batch between more than one baking sheet, go for it!
Be sure to use plenty of salt. Potatoes are bland in nature and need to be properly seasoned. Do not be afraid to use more salt than the recipe calls for and be sure to taste before you serve.
Serves 6-8
Time: 35 minutes
Ingredients:
3 lbs small red potatoes
3 tablespoons olive oil
3 teaspoons garlic powder
2 teaspoons kosher salt, plus more if needed
1 teaspoon freshly ground black pepper
4-6 sprigs of rosemary or thyme
Instructions:
1. Preheat the oven to 425º on Convection Roast Mode.
2. Cut the potatoes in half or quarters. Place potatoes on a rimmed baking sheet and toss with olive oil, garlic powder, salt and pepper, and herb sprigs.
3. Place the baking sheet on rack position 4 and roast for 20-25 minutes, or until golden brown and fork tender. Toss once during roasting to ensure even browning. Remove potatoes from oven and toss with more salt and pepper to taste. Serve and enjoy.
Steam Oven Instructions:
1. Preheat the steam oven to 425° Convection Steam Mode.
2. Cut the potatoes in half or quarters. Place potatoes on the solid sheet pan and toss with olive oil, garlic powder, salt and pepper, and herb sprigs.
3. Place the baking sheet on rack position 1 or 2 and roast for 20-25 minutes, or until golden brown and fork tender. Toss once during roasting to ensure even browning. Remove potatoes from oven and toss with more salt and pepper to taste. Serve and enjoy.
* If cooking more than one tray of potatoes, you can use both the solid sheet pan and perforated sheet pan. Place one on rack position 1 and the other on rack position 3.