Steaming Spuds: Perfect Timing For Potatoes In A Steam Oven

Cooking potatoes in a steam oven is a great way to ensure they are crispy on the outside and fluffy on the inside. The process is simple: first, you need to steam the potatoes, and then roast them. The steaming process can be done in a steam oven, or by boiling the potatoes. The amount of time steaming takes depends on the size of the potatoes, but a medium-sized potato should take around 30 minutes to steam. Once the potatoes are tender, switch the oven to dry heat and roast for around 45 minutes.

How to get crispy skin on your potatoes

There are a few tricks to getting crispy skin on your potatoes when using a steam oven. Here is a step-by-step guide:

Choose the right type of potato:

Russet or starchy potatoes are the best choice for crispy skin. Their high starch and low moisture content make them ideal for baking, resulting in fluffy insides and crispy outsides.

Preheat your oven:

Set your steam oven to the correct temperature. For baking potatoes, a temperature between 350-425°F is ideal.

Prepare the potatoes:

Scrub the potatoes to remove any dirt. Dry them thoroughly, as this will help the oil and seasoning stick to the skin. Poke a few holes in each potato with a fork to allow steam to escape during cooking. This will prevent the potatoes from exploding.

Oil and season the potatoes:

Coat the potatoes generously with oil. Canola, vegetable, or olive oil will work. Use your hands to ensure the potatoes are evenly coated. Next, season the potatoes with salt. It is recommended to use flaked sea salt or coarse Kosher salt for the best flavor and texture.

Place the potatoes in the oven:

Arrange the potatoes on a baking sheet or tray. If using a steam oven, place them in a single layer in a stainless steel pan. Avoid overcrowding the pan to ensure even cooking and crisping.

Bake the potatoes:

The baking time will depend on the size of your potatoes. For medium-sized potatoes, bake for around 30-45 minutes. Larger potatoes may take up to an hour or more. If using a steam oven, you may need to adjust the settings after steaming to achieve the desired crispness.

Flip and continue baking:

Once the potatoes are fork-tender, remove them from the oven and flip them over. This will ensure even browning and crisping on all sides. Return the potatoes to the oven and bake for an additional 15-20 minutes.

Serve:

Remove the potatoes from the oven and let them cool slightly. Cut a slit or zigzag pattern on top of each potato to create a fluffy texture inside. Serve with your favorite toppings, such as butter, sour cream, cheese, bacon, or chives.

Tips for extra crispy skin:

• Avoid wrapping the potatoes in foil, as this will steam them instead of baking, resulting in soft skin.
• Use a wire rack or baking rack to elevate the potatoes during baking, allowing air to circulate and crisping the skin evenly.
• Be generous with the oil and salt. These ingredients are key to achieving crispy, flavorful skin.
• Allow enough baking time. Crispy skin takes longer to achieve, so plan for at least an hour of baking time for medium to large potatoes.

The best potato varieties for steam ovens

Steaming potatoes is a great way to cook them evenly, and it also helps to retain their natural flavour. The best potatoes to use in a steam oven are floury potatoes, rather than waxy ones. Floury potatoes are great for roasting as they are soft and fluffy on the inside, and their edges are soft and crumbly, which is perfect for achieving a crispy texture.

Potato varieties

• USA: Russets are a great option for steaming as they are easy to find and work well for mashing and roasting. Yukon Gold is another good option, but they will result in a denser and creamier mash.
• Australia: Sebago potatoes are a brilliant all-rounder and are readily available in supermarkets. Royal Blues are another good option, but they will result in a denser mash.
• UK: Maris Piper is the best option for fluffy mash and roasting.

Tips for roasting

• It is best to use medium to low starch potatoes, such as Yukon Golds, red bliss, new potatoes, and most fingerlings.
• If you are using a starchy potato, like a Russet, be sure to par-cook them before roasting.
• Do not overcrowd the baking sheet with potatoes, as they will steam rather than roast.
• Use plenty of salt to season, as potatoes are naturally bland.
• For crispy roasted potatoes, steam the potatoes first and then roast them with a generous amount of fat, such as olive oil or duck fat.

How to prepare potatoes for cooking in a steam oven

The first step in preparing potatoes for cooking in a steam oven is to select the right type of potato. Medium to low starch potatoes, such as Yukon Golds, red bliss, new potatoes, or fingerlings, are ideal. If you want to use a starchy potato like a russet, it is recommended to par-cook them before roasting.

Once you have chosen the potatoes, wash them thoroughly under running water to remove any dirt or debris. You can peel the potatoes if you prefer, but it is not necessary. The skin will crisp up nicely during roasting and provides a nice texture contrast.

Cut the potatoes into halves or quarters, depending on their size. You want each piece to be roughly 1.5-2 inches in diameter. This ensures even cooking and a good balance between fluffy insides and crunchy outsides.

Place the potatoes in a single layer in a stainless steel pan or on a solid sheet pan. If you are using a steam oven, preheat it to 212°F/100°C on the steam setting (100% humidity). If you don't have a steam oven, you can boil the potatoes on the stovetop instead.

Add about one inch of water to the bottom of the pan or pot and bring it to a boil. Place the pan or pot in the oven or on the stovetop and steam or boil the potatoes for 30-45 minutes, until they are tender when pierced with a knife. If boiling, they will take around half this time.

Remove the potatoes from the heat and drain any excess water. Allow the potatoes to dry for a few minutes to ensure they are no longer moist, as this will help them crisp up during roasting.

The next step is crucial for achieving maximum crispiness. Lightly shake the pan to rough up the corners and edges of the potatoes, or lightly squeeze and crush each potato in your hand. This step helps create a larger surface area for the fat to coat, leading to a crunchier final product.

Drizzle the potatoes generously with olive oil or duck fat. You can also add your desired seasonings at this point, such as kosher salt, black pepper, garlic powder, or herbs like rosemary or thyme. Toss the potatoes to ensure they are well coated.

Return the potatoes to the oven, changing the setting to 350°F/180°C on the convection setting (no steam). Roast for 45 minutes to an hour, until they are golden, crisp, and crunchy on the outside. Avoid stirring or moving the potatoes too much during roasting to allow a good crust to form.

Once the potatoes are cooked to your desired level of doneness, remove them from the oven and season with additional salt and pepper, if desired. Serve them hot and enjoy!

How to avoid overcooking your potatoes

When cooking potatoes, it's important to keep a close eye on them to prevent overcooking. Here are some tips to ensure your potatoes turn out perfectly every time:

Choose the right type of potatoes

Select medium to low-starch potatoes such as Yukon Golds, red bliss, new potatoes, or fingerlings. If you prefer high-starch potatoes like Russets, be sure to par-cook them before roasting.

Cut potatoes to the right size

Cutting your potatoes into even, bite-sized pieces ensures they cook uniformly. For roasted potatoes, cut them into halves or quarters, aiming for a diameter of about 1.5-2 inches. This size allows for a good balance between fluffy insides and crispy outsides.

Don't overcrowd the baking sheet

When roasting potatoes, give them enough space on the baking sheet. Overcrowding can cause the potatoes to steam instead of roast, making it challenging to achieve a crispy, golden brown crust. Use multiple baking sheets if necessary.

Steam potatoes before roasting

Steaming potatoes before roasting them in the oven can help prevent overcooking. Set your steam oven to 100 degrees Celsius and steam for about 30-45 minutes, depending on the size of your potatoes. Then, remove them from the oven and let them cool slightly before proceeding to the next step.

Dry the potatoes before roasting

After steaming, it's crucial to remove any excess moisture from the potatoes. Drain off any accumulated water and let the potatoes sit for a few minutes to evaporate any remaining moisture. Dry potatoes will absorb oil or fat better during roasting, resulting in a crunchier texture.

Adjust cooking time based on potato size

The cooking time for potatoes can vary depending on their size. A medium-sized 8-ounce potato may take about 45 minutes to cook, while a smaller 5-ounce potato will take around 30 minutes, and a larger 12-ounce potato may require up to an hour. Adjust your cooking time accordingly to avoid overcooking.

Keep an eye on the oven temperature

Be mindful of the oven temperature, especially when roasting potatoes after steaming. Set the oven to a suitable temperature, such as 350°F/180°C, and ensure it has reached the desired temperature before placing the potatoes inside.

Don't stir or move the potatoes too early

When roasting potatoes, it's best to let them sit in the pan without stirring or moving them around too early. This allows a good crust to form, resulting in a crispier final product. Toward the end of the roasting process, you can give them a stir to ensure even cooking.

Test for doneness without slicing

To check if your potatoes are done without slicing into them, gently squeeze them with a dish towel or pot holder. If they feel firm or offer resistance, they need more time. Remember that patience is key to achieving perfectly cooked potatoes.

How to get fluffy potatoes

There are a few methods you can use to cook fluffy potatoes, and using a steam oven is one of them. Here is a step-by-step guide on how to get fluffy potatoes using a steam oven, as well as some other methods to achieve the same result.

Using a Steam Oven

First, you will need to prepare your potatoes. Wash them and trim away any eyes. Poke holes in the potatoes with a fork to allow steam to escape. You can also peel the potatoes thinly and cut them into even-sized chunks, but this is optional.

Next, add about one inch of water to the bottom of a large pot with a fitted steamer basket or a steam oven. Place the potatoes in a single layer in the basket or oven. Cover the pot, or close the oven door, and turn the heat to high. Once the water starts to boil or steam escapes, reduce the heat to medium.

For a medium-sized potato, steam for about 30 minutes. Smaller potatoes may take 20-30 minutes, while larger potatoes can take up to 40 minutes. You will know the potatoes are ready when you can easily pierce them with a knife or fork.

After steaming, remove the potatoes and change the oven setting to a higher temperature, such as 350°F/180°C, without steam. Drain any excess water and return the potatoes to the tray. Give the potatoes a good shake to crush the edges slightly, which will help make them crispy.

Add a generous amount of oil or fat, such as olive oil or duck fat, and season with salt. Toss the potatoes to ensure they are well coated. Return the potatoes to the oven and roast for 45 minutes to an hour, until they are golden and crispy.

Other Methods to Get Fluffy Potatoes

In addition to using a steam oven, you can also bake potatoes in a regular oven to achieve a fluffy interior. Russet potatoes are the best type of potato for this method. Preheat your oven to 400˚F. Scrub the potatoes clean, dry them, and prick them with a fork. Place the potatoes on a baking sheet, rub them with oil, and bake for about an hour, or until they are soft in the center.

Another way to cook fluffy potatoes is to simply steam them on the stovetop. Place the potatoes in a steamer basket over boiling water and steam for 20-30 minutes, depending on their size. You can also add salt and herbs for extra flavor.

Whether you use a steam oven, a regular oven, or a stovetop steamer, the key to achieving fluffy potatoes is to cook them until they are tender and easily pierceable, and then to add oil or fat and roast or bake them to get a crispy exterior.

Frequently asked questions