Crispy Yellow Potatoes in Wolf Convection Steam Oven
Texture goal: creamy inside, browned + crisp outside.
Servings: 4 servings
Equipment
- Wolf Convection Steam Oven
- Perforated pan
- Solid pan
Ingredients
- 2 pounds yellow potatoes cut into 1½ inch chunks
- 3 teaspoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- garlic powder or rosemary optional
Instructions
Preheat the Oven
- Set the oven to: Convection Steam — 375°FThis gives you Wolf’s built-in steam (usually at a moderate output, equivalent to a ~30–40% steam humidity).
Prep the Potatoes
- Toss the potatoes with 3 tbsp olive oil, 1 tsp kosher salt, and ½ tsp pepperOptional: garlic powder or rosemary
Steam-Roast
- Place potatoes on a perforated pan.Cook Time: 20 minutes Mode: Convection SteamTemp: 375°F
- After 20 minutes, they should be soft on the inside but pale on the outside.
Switch Modes for Crisping
- Convection Roast — 425°F (No Steam)Roast 10–15 minutes, stirring once halfway through.
- Wolf’s Convection Roast aggressively browns food with directional heat—this is your crisping powerhouse.
Finish
- Taste for salt, add fresh herbs, or drizzle with a bit of butter or olive oil.
Notes
Wolf-Specific Tips for Best Results
Use “Convection Steam,” not “Gourmet.”
Gourmet mode controls humidity automatically; for potatoes, manual control gives more consistent browning.
Increase air exposure
If using a solid pan, line it with parchment but avoid foil, which slows crisping.
Want extra crisp?
Right after the Convection Steam phase:
- Drain any moisture,
- Add 1–2 tsp cornstarch or potato starch, toss, then roast.
- Don’t overcrowd